If you love to cook, but you find a full-time job and commute limit you from making delicious dinners during the week, a Wok is your best friend! A noodle stir-fry will take about 15-20 minutes from beginning to end. Whenever I make noodles, there are always lots left over for lunches the following day as well!
You can make your noodles from scratch if you would like (I have a recipe here) – but during the week most people won’t have time for that. There’s nothing wrong with using pre-packaged noodles to save time.
I love this recipe because it’s a great carb fix, and sometimes you just need some comfort food. But, it’s also loaded with beef tenderloin, black beans, and a healthy serving of vegetables. Because of the chili oil, it packs a bit of a punch. Feel free to scale back if you don’t like a lot of heat in your noodles.
Ingredients
Equipment
Method
- Place your chow mein noodles in a bowl and pour boiling hot water over them. Let them sit for 4-5 minutes, then strain
- Preheat chili oil and peanut oil in a wok over medium high heat. Drop in your beef tenderloin, tossing your slices around in the wok constantly.
- Add your garlic, ginger, and shallots, toss for about 30-40 seconds
- Add your black bean paste, and coat evenly
- Add peppers, tomatoes, and carrots, and toss in the wok for 3-4 minutes.
- Add your cooked noodles and coat evenly in the sauce and vegetables. Add additional black bean paste if required.
- Garnish with cilantro, green onion, and chopped birds eye chili.
- Enjoy!
1 Comment