We are trying to cut down on carbs and have been experimenting with the great range of vegetable products now available in supermarkets (Coles and Woolworths in Australia) to replace noodles and rice such as zucchini spaghetti, cauliflower rice and sweet potato noodles. Now you don’t have to even make them yourself.
This stir fry combining the sweetness of the noodles with thinly sliced beef and Thai flavours of fish sauce, oyster sauce, garlic, white pepper and chilli with capsicum, carrots and spinach was delicious. The sweet potato noodles were an excellent replacement for rice noodles.
Ready in under half an hour, it’s a great option for a quick, healthy weekday meal.
Prep time: 10 minutes Cooking time: 10 minutes
1 onion, finely sliced
1 small carrot diced
1/2 red capsicum diced
1 packet fresh sweet potato noodles (250g)
2 cups baby spinach leaves
Handful of coriander chopped
400g beef sliced for stir fry
1/2 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon white pepper
1 teaspoon white sugar
2 teaspoons Thai red chilli paste OR
2-3 cloves garlic and 3 red chillies crushed to a paste
2 tablespoons vegetable oil
1/2 tablespoon sesame oil
Coriander leaves and slices of capsicum to garnish
1. Heat oil in wok over medium heat, add chilli paste and stir fry for 1 minute, add carrots, capsicum and onion and stir fry for 2 minutes until starting to soften.
2. Add beef, oyster sauce, fish sauce, white pepper and sugar and stir fry for 3-4 minutes until beef has all beef seared.
3. Add sweet potato noodles and spinach and gently mix through taking care not to break “noodles” and cook for 2-3 minutes until noodles are just al dente. Add chopped coriander and stir through beef mixture.
4. Squeeze over juice of 1/2 lime, if seasoning is to your taste and adjust if necessary.
4. Garnish with coriander leaves and capsicum slices and serve in bowls.