Ingredients
Method
1.Remove all fat from meat. Cut meat into very thin strips, approximately 5cm x 5mm strips. Place meat into bowl, add one tablespoon soy sauce, chilli sauce, satay sauce and sherry; mix well. Allow to stand 60 minutes.
2.Peel onions, cut into wedges, separate layers of onion out. Seed pepper, cut into strips. Slice mushrooms. Slice celery.
3.Add egg noodles to large quantity of boiling salted water, boil uncovered for five minutes or until noodles are tender. Stir noodles occasionally to separate; drain well. Heat one tablespoon oil in pan or wok, add noodles and one tablespoon soy sauce, toss for two minutes, remove from pan, keep warm.
4.Heat remaining oil in pan, add onions, sauté for one minute. Add remaining vegetables, toss for two minutes, remove vegetables from pan. Heat extra oil in wok, add half the meat, fry quickly until meat just changes col- our; remove from pan. Add remaining meat, work in the same way, return all meat to pan, fry.
5.Combine remaining sauce ingredients, add to meat, toss until sauce is boiling, add vegetables, toss for a further two minutes over high heat. Place noodles on to serving plate, top with meat mixture.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
French onion pork schnitzel with stroganoff sauce
Brought to you by Australian Pork
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%