A delicious, easy fakeaway that’s healthier than your average take-out noodles.
This is a quick and lean version of one of my favourite local Chinese takeaway dishes, and one of the most popular recipes I have ever shared with my online followers.
Serves 3
- 400g beef steaks, thinly sliced
- 4 tbsp dark soy sauce
- 5 tbsp light soy sauce
- 2 tsp rice vinegar
- 5 garlic cloves, crushed
- 2 tbsp hoisin sauce
- 3 tbsp orange juice
- 4 tbsp honey
- 2 tsp chilli flakes
- 1 tbsp cornflour, mixed to a paste with 1 tbsp water
- 1 red pepper, sliced
- 200g dried egg noodles
- 350ml hot chicken stock
- chopped spring onions and sesame seeds, to garnish
Method
Place all the ingredients, except the red pepper, noodles and stock, in the slow cooker and stir. Cook on high for 2 hours. Add the red pepper, noodles and stock, stir and cook for another 15–20 minutes, stirring after 10 minutes. Garnish with spring onions and sesame seeds.
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