Noodles Sautéed with Veal
Chef's Note: A dish from Asia — use veal plate or round. Printed in the book's French section, but this soy-and-sesame egg-noodle stir-fry is Chinese in origin.
⏱️ Prep: 10 min🍳 Cook: 12 min
Ingredients
| 200 g | veal (plate or round) | |
| 250 g | Chinese egg noodles | |
| 6 | shiitake mushrooms | |
| 100 g | bean sprouts | |
| 1/2 | red pepper | |
| 1/2 | yellow pepper | |
| 2 | spring onions | |
| 1 clove | garlic, chopped | |
| 1 tsp | 5 ml | fresh ginger, peeled and chopped |
| 1 tbsp | 15 ml | sesame seeds |
| 2 tbsp | 30 ml | sesame oil |
| 1 tbsp | 15 ml | soy sauce |
| 1 tbsp | 15 ml | rice vinegar |
| 10 | chives | |
| — | salt and pepper |
Instructions
- Cut the meat into cubes. Slice the spring onions, keeping about one-third of the green stalks. Slice the shiitakes and dice the peppers.
- Bring a pot of water to the boil. Off the heat, add the noodles and cover. Let swell for 5 minutes, then drain.
- Heat a skillet with 1 tbsp sesame oil, add the cubed meat, garlic and ginger. Sauté, then add the onions, peppers and sesame seeds. Stir-fry for 5 minutes over high heat. Add the bean sprouts and noodles and cook 2 minutes more, stirring constantly.
- In a bowl, combine 1 tbsp sesame oil, the soy sauce, rice vinegar, 1/2 tsp salt, chives and pepper. Pour over the sautéed noodles and cook 1 minute longer, stirring. Serve very hot.