This recipe is not a million miles away from the Beef Terriyaki with Udon Noodles. Either way I thoroughly enjoyed it, give it a go and see what you think.
4 1/2 Weight Watcher points per serving
4 tablespoons soy sauce
325g (11 1/2 oz) lean rump steak, cut into strips
Low fat cooking spray
1 large onion, halved then sliced
150g (5 1/2 oz) sugar snap peas
150g (5 1/2 oz) baby sweetcorn, halved lengthways
2 large garlic cloves, chopped
2.5 cm (1 inch) piece of fresh ginger, peeled and grated
400g (14 oz) Amoy Straight to Wok egg noodles
175g (6oz) beansprouts
2 tablespoons orange juice
Chilli flakes, to serve (optional)
1. In a bowl, mix together the soy sauce and sesame oil. Add the steak and coat well. Set aside.
2. Heat a large, non stick wok or frying pan and spray with the cooking spray. Reserving the marinade, remove the beef using a slotted spoon, add to the wok or pan and stir fry for 2-3 minutes. Remove to a plate.
3. Spray the wok or pan again with the cooking spray. Add the onion and stir fry for 2 minutes then add the sugar snap peas, baby sweetcorn, garlic and ginger and stir fry for another 2 minutes. Add the noodles, beansprouts, orange juice, beef and the reserved marinade and toss until heated through.
4. Serve in bowls, sprinkled with chilli flakes (if using).