• 2 nests fine egg noodles
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 red chilli, deseeded and thinly sliced
  • 2 cloves garlic, finely sliced
  • 1 tbsp five spice paste
  • 600g mixed peppers, deseeded and sliced
  • 1 carrot, cut into matchsticks
  • 200g tenderstem broccoli, halved vertically
  • 300g cooked roast beef, cut into bite-size pieces
  • 2 tbsp light soy sauce


  1. 1

    Bring a medium pan of water to the boil. Add the noodles and cook for 3 minutes until tender. Drain and set aside.

  2. 2

    Heat the oil in a large wok. Add the onion and stir-fry for 2-3 minutes, until beginning to soften. Add the chilli, garlic and five spice paste and stir-fry for a further 1 minute.

  3. 3

    Add the peppers, carrot and broccoli to the wok and stir-fry for 3 minutes, until just tender.

  4. 4

    Add the leftover roast beef to the wok along with the cooked and drained egg noodles, soy sauce and 100ml water. Heat through, stirring, then divide between 4 bowls and serve immediately.

Nutritional Details

Each serving provides
  • Energy 1114kj 266kcal 13%
  • Fat 5.8g 8%
  • Saturates 1.4g 7%
  • Sugars 12.5g 14%
  • Salt 1.7g 28%

% of the Reference Intakes

Typical values per 100g: Energy 293kj/70kcal

Each serving provides

22.2g carbohydrate 6.4g fibre 28.1g protein

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