Noodles Sautéed with Veal Recipe
Noodles Sautéed with Veal
Flavors of France
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 12 minutes
Difficulty: Easy
Chef's Note
A dish from Asia. Use veal plate or round.
Ingredients for 4 servings
- 200 g (7 oz.) Veal (plate or round)
- 250 g (8 oz.) Chinese egg noodles
- 6 Shiitake mushrooms
- 100 g (3 1/2 oz.) bean sprouts
- 1/2 red pepper
- 1/2 yellow pepper
- 2 spring onions
- 1 clove of garlic, chopped
- 1 tsp. fresh ginger, peeled and chopped
- 1 tbsp. sesame seeds
- 2 tbsp. sesame oil
- 1 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 10 chives
- Salt and pepper
  1. Cut the meat into cubes. Slice the onions, keeping on one-third of the green stalks. Slice the shiitakes and dice the peppers.
  2. Bring a pot of water to the boil. Off the heat, add the noodles and cover. Let swell for 5 minutes and drain. 
  3. Heat a skillet with 1 tbsp. sesame oil, add the cubed meat, garlic and ginger. Sauté, then add the onions, peppers and sesame seeds. Stir fry for 5 minutes over high heat. Add the bean sprouts and noodles and cook 2 minutes longer, stirring constantly. 
  4. In a bowl, combine 1 tbsp. sesame oil, the soy sauce, rice vinegar, 1/2 tsp. salt, chives and pepper. Pour over the sautéed noodles and cook 1 minute longer, stirring. Serve very hot. 
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