Name: Thai peanut noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Main Meals
Ingredients: peanut butter 3T,soya sauce 2T,fish sauce 1T,coconut milk 1cup,Woolworths quicksticks two-minute noodles 2 x75 g packets,charred broccoli, for serving ,toasted peanuts, for serving ,sriracha sauce, for serving

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Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

400 g beef fillet
½ cup oyster sauce
4 red chillies, finely chopped
1 T sunflower oil
75 g macadamia nuts, chopped and toasted
200 g Woolworths egg noodles or wholewheat noodles, cooked to package instructions
2 spring onions, sliced very finely into lengths
1 T sesame oil
pak choi, for serving

For the broth:

2 cups beef stock
1 t fish sauce
½ cup soya sauce
1 T lime juice
1 t fresh ginger, grated
2 cloves garlic, finely chopped
2 star anise

Method

1. Preheat the oven to 200°C.

2. Rub the oyster sauce all over the fillet. Heat a cast-iron pan until smoking hot and fry the fillet for 2 minutes on each side, or until charred, then roast for 15 minutes. Remove from the oven and allow to rest.

3. To make the broth, place all the ingredients into a saucepan and simmer for 10 minutes.

4. Place the chillies and oil into a small pan and stir-fry for 2 minutes, or until slightly crispy. Add the nuts.

5. To serve, divide the noodles between bowls. Slice the fillet and place on top of the noodles, ladle over the broth and spoon over the chillies and nuts. Garnish with spring onions and a touch of sesame oil.

6. Serve with stir-fried or steamed pak choi.

Cook's note: This recipe graces the cover of the August 2019 issue of TASTE Magazine. Get a sneak peek of the issue here.

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