Turn the wok/frying pan onto a high heat with enough vegetable oil (like canola etc.) to prevent the meat from sticking. Place rice noodles into a bowl of boiling water and soak for ten minutes; cook the corn and peas in the steamer. Brown beef strips, turn heat down slightly and add ginger, chilli and soy. Mix together so the flavour gets all over the meat. Add cabbage, salt and pepper then cook for about five minutes (max. 10mins), while that’s cooking drain the noodles and pile onto plates with peas and corn. Turn off stir-fry and add to the plates, on top of the rice noodles. Enjoy.
Note: Since I made this up on the go, you may need to taste test when adding chilli and ginger to make sure it’s to your liking. If you don’t have a steamer for the corn and peas then you can either cook them in the microwave or put them into the wok to cook just before you add the cabbage.
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