Chilli Beef Noodles

Straight-to-wok egg noodles can be paired with protein-rich foods like chicken, fish,  tofu, and dark leafy greens for a quick and delicious way to spice up your weekday menu!

Protein is crucial in midlife because women lose muscle mass and bone density around menopause. It also supports blood sugar balance by slowing down the release of sugars into the bloodstream. 

200g lean beef strips

120g egg noodles

4 teaspoons of olive oil or sesame oil

1 pepper

1 red onion

250g pack of pak choi, quartered

1 teaspoon garlic powder

1 teaspoon ginger powder

2 tablespoons sweet chilli sauce

2 tablespoons oyster/soy sauce (low sodium

1 stock vegetable/beef cube (500ml water

Black pepper to taste

1.  Heat 1 tsp of oil in wok over medium heat, sear the beef until cooked to your liking. Remove the beef from the wok and set it aside.

2.  Heat 1 tsp of oil in the same wok. Add pepper, onion, garlic powder, ginger powder and sweet chilli sauce. Saute the vegetables until tender. 

3.  Add the cooked beef to the vegetables in the wok, add a stock cube, and mix with hot water until dissolved. Stir in the oyster/soy sauce and season with black pepper to taste.

4. Add the pak choi and noodles. Stir well until everything is combined.  Simmer for three minutes and taste test. Add more seasoning, and stock if required. 

5. Ladle the stock, noodles, and vegetables into large bowls and top with thin slices of steak.