Recipes

Kids love this dish, the noodles, the vegies, with just a little meat plus the mild flavour they like. It’s easy to prepare too, the frozen Changs vegetables and the noodles are great kitchen standbys.

Cooking time: 15 minutes
Serves: 4
Degree of difficulty: easy

• 250g pack Changs Long Life Noodles
• 2 tablespoons oil
• 500g rump steak, thinly sliced
• 454g pack frozen Changs Oriental Mixed Vegetables
• 1cup beef stock
• 2 tablespoons Changs Oyster Sauce
• 1 tablespoon Changs Soy Sauce
• 2 teaspoons cornflour

Place three noodle portions in a large bowl cover with boiling water. Stand for 5 minutes. Use a fork to loosen noodles completely. Drain, rinse with cold water.

Heat the wok or large heavy based pan until very hot, add half the oil. Cook meat in two batches remove and set aside. Reheat wok. Add remaining oil to hot wok, add the Oriental Mixed Vegetables. Stir-fry for 2 minutes. Add noodles to wok, cook stirring for 1 minute. Combine all remaining ingredients, add to the wok, and stir until thickened. Return meat to wok; stir to combine for 1 minute. Serve with steamed rice.

Using Cornflour

For the best results when using cornflour keep these points in mind. Don’t stir unblended cornflour into hot liquid or it will immediately form a solid mass that will not dissolve- no matter how much you stir. Its best to blend the cornflour with a little cool water and pour the blended cornflour into hot liquid, stirring constantly until the mixture comes to the boil. Let the mixture boil for a further - this will take away any raw starchy flavour. Don’t boil the cornflour mixture once the food is added or the food will breakdown the thickening.