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Green Noodles Stir Fry

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Spicy and sweet with a twist – Green Noodles Stir Fry. Basically, you can add or replace anything in this meal. Noodles for rice, veal for shrimp or duck, vegetables of your liking, the more green, the better. No limits to imagination.

I tried luxurious and cheaper alternative. You can use top quality steak meat or pre-cook goulash meat and finish it up in the stir fry. Either way is delicious and has a satisfying heat within. Serve with kroepoek. The rule number one is to taste until perfection.

Total Time: 30 minutes + 2-3 hours of simmering the meat

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Shopping List

500g of veal/beef, drained in cubes (I used veal schnitzel/beef goulash meat)
*A knob of lard/butter
*2 bay leaves, 8 cloves
A splash of Soy Sauce
1 head of broccoli, washed, drained and chopped
1 handful of sugar snap peas, washed and drained
1 handful of Green Beans, washed and drained
200g of Chestnut Mushrooms, peeled and chopped
1 red chilli, finely chopped
1 tablespoon of curry powder
1 teaspoon of ginger
½ teaspoon of cayenne pepper
1 star anise
2 cloves of garlic, crushed and finely chopped
2 splashes of double cream
2 teaspoons of honey
Juice from ½ of lemon

3 portions of quality Egg Noodles
2 knobs of butter
Sea salt and black pepper

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Melt lard in a wok on high heat. Veal/beef in.

Roast the meat for about 5 minutes until it gets a bit golden from outside. Season with sea salt and pepper.

In case of goulash (slow cooking) meat, baste it with 1 cup of hot boiling water. The meat is supposed to stare at you, but sinking in it. Stick 4 cloves into each bay leaf and add them into the stew. Cover with a lid and let it simmer for about 2-3 hours until very soft. Save the stock for any other occasion, you can even freeze it.

In case of steak, continue. If you use goulash meat, turn on the heat and continue accordingly.

Stir in all the vegetables: broccoli, peas, beans, mushrooms.

Generous splash of Soy Sauce.

Stir in chili, curry, ginger, cayenne pepper and star anise. Mix well until all the spices are nicely rubbed all over the mix.

Garlic in, let it smell out and lower the heat.

Pour in a little bit of double cream and add few honey and lemon juice. Taste and taste. Season accordingly.

Meanwhile, throw 3 portions egg noodles into the pot with hot boiling water. Separate them with a fork and simmer for about 4 minutes until al dente.
Take them out and stir them into the wok. Mix gently and taste. Serve with a glass of full-flavoured red wine.

Makes 3 serves.

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