Asian Beef Vegetable Fry with Pasta
- 200 grams Chinese Egg noodle (or spaghetti)
- 300 grams Beef (for pan-frying)
- 1 green chili pepper
- 3 garlic cloves
- 150 grams Snow peas
- 1 red Bell pepper
- 150 grams shiitake mushrooms
- ½ bunch scallions
- 4 Tbsps vegetable oil
- 3 Tbsps soy sauce
- 1 Tbsp scallions
Cut the meat into large bite-size strips. Rinse the chile, slice lengthwise, remove the seeds and cut into small cubes. Peel the garlic and finely chop. Rinse and drain the snow peas. Rinse the bell pepper, trim and cut into strips. Rinse, trim and cut the white and green part of the scallion in small pieces.
Sear the meat in 2 tablespoons of hot oil in a wok for 3 minutes. Add 1 tablespoon of soy sauce and season with salt and pepper. Remove and keep warm.
Add the rest of the oil in the wok and add the garlic, chile pepper and mushrooms and sauté briefly. Reduce the heat, add the vegetable broth and soy sauce, cover and cook over low heat for 4 minutes. Then add the snow peas and scallion and cook covered for another 4 minutes. Finally, fold in the meat and let heat.
Meanwhile, cook the pasta in plenty of salted water according to package specification until al dente and drain. Arrange the noodles in a bowl, add the vegetables and the meat and serve sprinkled with chives.