Place the glass noodles in a heatproof bowl and
cover with boiling water. Give the noodles a stir
to ensure they are all submerged. Allow the
noodles to soften for 5 minutes and then drain off
the water. Cover the noodles.
Combine the soy sauce, lemon juice and sugar in a
small bowl and stir until the sugar dissolves. Set
side.
Heat a wok on high and add half the peanut oil. Once
it starts smoking, add the beef strips turn
contstantly until browned - you may want to do this
in two batches. Remove the beef from the wok.
Add the rest of the oil to the wok and once hot,
add the onion, garlic and ginger. Stir for two
minutes and then add the beef back into the wok.
Cook for another two minutes before adding the
vegetables and the sauce. Toss the ingredients in
the wok for another two minutes and then take off
the heat. Add the noodles into the wok and stir
through to combine. Serve immediately.
Originally Submitted
5/21/2011
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