1.5kg beef, cut into thin strips
125ml Riviana Sweet Chilli Sauce
125ml Riviana Hoisin Sauce
40g fresh ginger, finely grated
1.6kg fresh egg noodles
50ml Riviana Blended Sesame Oil
50ml Riviana Plum Sauce
40ml Always Fresh Extra Virgin Olive Oil
4 carrots, peeled and made into ribbons
1kg Riviana Cut Baby Corn
3 red capsicums, deseeded and sliced into thin strips
1/2 cup beef stock
1/2 bunch spring onions, washed and sliced
Extra spring onions, for garnish
Place beef, chilli sauce, hoisin sauce and ginger in a large bowl. Combine until well coated. Cover with plastic wrap and refrigerate for 1 hour.
Heat egg noodles according to directions on pack, drain and toss in combined sesame oil and plum sauce.
Heat 20ml olive oil in a wok, searing beef in small batches on a high heat until browned on each side, reserving marinade.
Add remaining oil to wok with carrots, corn and capsicum until vegetables have warmed through. Combine stock with the remaining marinade, add to the vegetables with the beef and spring onions until heated through.
To serve, place noodles on serving plates and top with beef, vegetables and garnish with extra spring onions.
Tips and hints:Sliced chicken breast and chicken stock may be used instead of beef.
