Ingredients
Scale
Meat & Noodles
- 300g egg noodles
- ½ lb (225g) velveted beef
Satay Sauce
- 10 dried shrimp
- ½ brown onion, diced
- 5 garlic cloves, finely diced
- 1 stalk lemongrass, chopped into 3cm
- ½ tbsp Indian curry powder
- ½ tbsp Malaysian curry powder
- ½ can coconut milk
- 1 tbsp peanut butter
- 1 tbsp Jimmy Satay Paste
- ½ tbsp sugar
- ½ tbsp chicken powder
Vegetables
- ¼ brown onion, sliced
- 1 carrot, shredded
Instructions
- Heat a little oil in a wok over low heat. Add the diced onion and cook gently until softened. Add the garlic and continue cooking slowly until fragrant.
- While the onion and garlic are cooking, blend the dried shrimp and lemongrass until finely processed. Add the mixture to the wok and stir well, adding a little extra oil if required.
- Add the Indian curry powder and Malaysian curry powder. Stir until fragrant, then add the Jimmy Satay Paste and mix well.
- Once the mixture has deepened in colour, pour in the coconut milk and stir to combine. Add the chicken powder, sugar, and peanut butter. Stir until the peanut butter has fully melted into the sauce.
- Continue cooking gently until the oil begins to separate from the sauce. Remove from heat and set aside.
- Heat a clean wok over high heat with a splash of oil. Add the velveted beef and stir-fry until just cooked through. Add the sliced onion and shredded carrot and toss briefly.
- Strain the beef and vegetables to remove any excess liquid, then set aside.
- Return the wok to medium heat. Add a ladle of the prepared satay sauce, followed by the cooked egg noodles. Toss until evenly coated.
- Return the beef, onion, and carrot to the wok and toss everything together. Add additional satay sauce if desired.
- Remove from heat and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Noodles
- Method: Easy
- Cuisine: Hong Kong
Nutrition
- Serving Size:
- Calories: 670
- Sugar: 14.6 g
- Sodium: 2157.3 mg
- Fat: 21.4 g
- Carbohydrates: 58.7 g
- Fiber: 7.2 g
- Protein: 47.8 g
- Cholesterol: 226.3 mg