- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2000
Ingredients
Method
In wok or large skillet, heat half of the oil over high heat; stir-fry steak, in batches, for 2 minutes or until browned but still pink inside. Transfer to plate.
Add remaining oil to pan; stir-fry onion, garlic, carrots and curry paste for 2 minutes. Add stock; cover and cook for 2 minutes. Add 3/4 cup (175 mL) water, hoisin sauce and ginger; bring to boil.
Loosen noodles under warm water; add to pan. Add asparagus and peas; cook over medium heat, stirring, for 3 minutes. Return steak and any juices to pan. Whisk cornstarch with 1 tbsp (15 mL) cold water; stir into pan and cook, stirring, for 1 minute or until thickened. Sprinkle with onions.
Nutritional facts <b>Per serving:</b> about
- Sodium 713 mg
- Protein 31 g
- Calories 709.0
- Total fat 14 g
- Cholesterol 55 mg
- Saturated fat 3 g
- Total carbohydrate 113 g
%RDI
- Iron 47.0
- Folate 50.0
- Calcium 9.0
- Vitamin A 70.0
- Vitamin C 32.0
