Making this Chinese restaurant-inspired dish is easy with an assist from our delicious and healthy instant noodles and broth.

Recipe by: Chef Petteri Luoto

Photo: @onblueplate

Noodelist Preparation Ingredients:

17.6 oz (500 g) water

1 bag of Lemongrass Vegan Chicken'ish

2 Moroheiya Noodelist noodle blocks

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Boil 2 noodle blocks in Lemongrass stock for 3 minutes, strain the noodles.

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After boiling, Moroheiya Noodelist noodles weight is around 300 g/11 oz

0.66 lbs (300 g) Strip loin steak or entrecote

Wok Ingredients:

4.23 oz (120 g) white cabbage

2 oz  (60 g) broccoli

1/4 cup (30 g) carrot

1.76 oz (50 g) Mung bean

10 oz (300 g) boiled Moroheiya noodles

3.5 oz (100 g) strained Lemongrass stock

2.5 oz (70 g) Marinade below

Fresh cilantro

Marinade Ingredients:

3.5 oz (100 g) soya sauce

1.75 oz (50 g) oyster sauce

0.88 oz (25 g) pear, small cubes

3.6 tps (15 g) ginger, grated

0.026 lbs (12 g) lemongrass, chopped

1.6 tps (8 g) serrano chile, chopped

2 pcs garlic gloves, crushed

2 tbsp sesame oil

Instructions: 

1. Mix all the marinade ingredients together in a bowl.

2. Take 2.5 oz (70g) separately for wok.

3. Cut beef into thin slices and put them into the marinade for 1 hour 30 minutes.

4. Take the beef slices out from the marinade and dry with paper towel.

5. Fry beef slices quickly with oil in a very hot wok pan. Pour the slices on a plate.

6. Put the wok pan back to the stove, add a little bit of oil and all the pre-cut vegetables to the wok pan.

7. Fry vegetables quickly and add strained Lemongrass stock and Soya marinade.

8. Add noodles, stir quickly and add fresh cilantro.

9. Put fried beef slices back in the wok pan and divide the portion into two plates.

Bon Appétit & Noodle on!