Instead of beef, you could also use tempeh, cut into strips. Tempeh is fermented soy bean cake that looks similar to hard tofu. It has a firm texture and nutty flavour, and all the goodness and health benefits of soy foods including isoflavones to help look after the heart.
Place noodles in a bowl. Cover with cold water following the packet instructions and set aside.
Heat half the oil in a large wok over a high heat. Add chilli, capsicum and peppers and stir fry for 4–5 minutes. Spoon capsicum mix into a dish and set aside.
Heat the remaining oil in the wok. Stir fry meat for 2–3 minutes. Reduce heat and stir in paprika, tomato paste, mushrooms, oyster sauce and stock.
Stir the chilli, capsicum and peppers into the beef. Cover and cook for 2–3 minutes or until heated through, stirring occasionally.
Drain the noodles and separate with a fork. Add noodles to the wok, stir until hot and serve.
1,979 kJ (473 calories)
- Saturated Fat
About the author
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.