Basil & Black Pepper Beef with Egg Noodles
I love all kind of noodles, be them in the soup or just in stir-fry. Stir-fry is always the quick way to satisfy hunger. The ingredients could be anything you fancy. I do like to have prawns in my noodles. For a change, I made beef with basil in black pepper sauce to go with egg noodles.
If you don’t eat beef, chicken or pork could be the substitute. And if you want to make it a bit spicy, just add some freshly cut chilies in your stir-fry. Without wasting more time as I’m getting hungry by just looking at the picture, here’s the recipe.
For the Basil & Black Pepper Beef with Egg Noodles:
200g medium dried egg noodles
1 tbsp sunflower oil
2 garlic cloves, peeled and chopped
1 red chillies, deseeded and sliced
250g beef filet, chopped
2 tbsp dark soya sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1/4 ground black pepper
80g basil leaves
1. Cook the medium dried egg noodles according to the packet. Drain and set aside.
2. Heat the sunflower oil in a wok, add the chopped garlic and cook until fragrant. Then, add the red chilli and beef. Cook for 5-6 minutes. Then, add dark soya sauce, oyster sauce, fish sauce and ground black pepper. Stir and toss to get the sauce mixed with the beef.
3. Add the water and bring to the boil. Add the cooked noodles and mix well. Put in the basil leaves for cook for a few seconds. Divide the noodles onto individual plates. Serve warm.