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Ingredients
- 225 g (8 oz) dried egg noodles
- 250 g (9 oz) rump steak, trimmed and finely sliced
- 1 tablespoon soy sauce
- 3 teaspoons cornflour (cornstarch)
- 1 tablespoon peanut oil
- 140 g (5 oz/1 1/2 cups) bean sprouts, tails trimmed
- 1 Lebanese (short) cucumber, halved, then finely sliced on the diagonal
- 1 carrot, cut into thin matchsticks
- 2 tablespoons sesame seeds, toasted
Sesame dressing
- 2 tablespoons Chinese sesame paste (available from Asian supermarkets, or substitute with tahini)
- 2 tablespoons light soy sauce
- 2 teaspoons caster (superfine) sugar
- 1 1/2 teaspoons rice wine vinegar
- 1 teaspoon sesame oil
Extras, for adults
- 1 large handful of coriander (cilantro) leaves
- 1 small red chilli, chopped
Method
1. Bring a large saucepan of water to the boil.
2. Add the egg noodles and cook for 4 minutes, or according to the packet instructions. Drain the noodles, then rinse under cold running waterand drain again. Place in a large bowl.
3. Put the beef, soy sauce and cornflour in a bowl and mix well. Heat the peanut oil in a wok or large non-stick frying pan over medium–high heat.
4. Add the beef mixture and stir-fry for 2–3 minutes, or until the beef is cooked and golden brown. Add to the noodles with the bean sprouts, cucumber, carrot and sesame seeds.
5. Put all the sesame dressing ingredients in a small bowl with 2–3 tablespoons warm water.
6. Whisk until smooth, then drizzle over the noodle salad and toss to mix well.
