Oriental wok noodles with pak choi and ginger
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20 minutes
Ingredients
For 4 persons
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500 g
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7 dl
vegetable stock
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300 g
chateaubriand steak
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1
red chilli pepper
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1/2
pak choi
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1 cm
piece of ginger
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1
clove of garlic
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2 tbsp
peanut oil
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4 tbsp
oyster sauce
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juice of 1/2 lime
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a few sprigs of coriander
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salt and pepper
Eazy pasta one pan wokmie
Eazy pasta one pan Wokmie, is short and fine. The main feature of these wokmie noodles is that they can go directly into the wok and be ready in next to no time. Fry meat/fish – Add vegetables – Add pasta to pan with hot water. Stir until all the water is absorbed and your meal is ready! (Use less water with moisture-rich vegetables such as tomatoes). Ideal when you don’t have much time and still want to make something tasty and healthy that doesn’t take long! Wokmie is delicious with salmon, fresh vegetables (including chicory), 'topped' with a mustard sauce. Prepared using free-range eggs.
Preparation
- Cut the steak into strips.
- Grate the ginger and press the garlic.
- Remove the seeds from the chilli pepper and chop very finely.
- Cut the pak choi into slices.
- Heat the peanut oil in a wok. Add the chilli pepper, ginger and garlic.
- Sauté very briefly and immediately add the meat. Season with salt and pepper and cook for two minutes.
- Add the pak choi and oyster sauce. Allow to cook for two minutes more.
- Add the wok noodles along with the chicken broth, stirring constantly until all the chicken broth is absorbed.
- Divide the dish among four bowls, drizzle some lime juice over it and finish with the coriander.
