Here’s an easy dish you can make for lunch or merienda when the kids come home from school. With quick-cooking egg noodles and easy-to-find fresh ingredients, you won’t need to open an instant pack ever again.
Beef and Mushroom Noodle Stir-fry Recipe
This is an easy after-school meal you can whip up for the kids!
Ingredients
Beef and Mushroom Noodle Stir-fry Ingredients
- 1 Pack egg noodles (pancit canton) about 200 grams
- 2 tablespoons oyster sauce
- 2 tablespoons Soy Sauce
- 1 teaspoon brown sugar
- Calamansi Juice from 2 pieces of calamansi, plus extra to serve
- 1 teaspoon sesame oil
- 2 teaspoons vegetable oil
- 2 cloves Garlic chopped
- 3 shallots (sibuyas Tagalog) sliced
- 300 Grams Beef use rib eye or sirloin (sukiyaki-cut), cut into smaller pieces
- 1 piece ginger around 1/2 inch, grated
- 1 Pack snow peas (sitsaro) around 80 grams, cleaned
- 1 Pack fresh oyster mushrooms around 100 grams, cleaned
- Salt
- Pepper
Instructions
- Cook noodles according topackage directions. Drain andset aside.
- Mix together oystersauce, soy sauce, sugar, and calamansi juice in a bowl. Set aside.
- Heat sesame and vegetableoils in a large skillet or wokover medium-high heat. Sauté garlic and shallots until fragrant.
- Add beef and cook until browned, about 1 minute. Remove from pan and set aside.
- Sauté ginger, snow peas,and mushrooms in the same pan until soft. Add cooked noodles and beef; mix.
- Pour in oyster sauce mixture and toss noodles until well coated. Season with salt and pepper. Serve with more calamansi, if desired.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW
