Glass noodle stir-fry

It’s been a lazy Sunday so far and I’ve been binge watching Mindhunter all day. Immersed in the show I had to prepare something quick, easy and delicious, and that’s just what this glass noodle stir-fry is. When preparing stir-fry I always think about balancing out the flavours to get the perfect combination that any of my family members or friends who come over for dinner would like. This recipe has the sweet notes, the spicy ones as much as the sour ones from the lemon and orange zest, and it is just the dish you need when you don’t want to prepare big dinners during the weekend.

Luckily I have a few more ideas when you’re stuck trying to think of what to whip up in half an hour or such:

Chicken, pineapple & vegetable stir-fry

Penne with Gorgonzola, baby spinach & walnuts (Vegetarian)

Grilled chicken salad

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Enjoy & happy cooking!

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Preparation: 15 min

Cook time: 25 min

Servings: 4

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Ingredients

• 300 g beef, sliced
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp red paprika
• 1 tsp oyster sauce
• 1 tsp lime juice
• 1 tsp orange zest
• 1 thumb ginger, grated
• 150 g glass noodles
• 1 carrot, julienne sliced
• 80 g zucchini, julienne sliced
• 80 g bell pepper, julienne sliced
• 80 g broccoli, sliced
• Salt & pepper to taste

How to

1. Whisk together in a small bowl soy sauce, garlic powder, red paprika, oyster sauce, lime juice, orange zest and grated ginger. Marinade sliced beef in the whisked up sauce for at least half an hour.
2. Cook glass noodles for a few minutes in slightly salted boiling water, drain water, set aside.
3. Heat sesame oil in a large wok. Stir in marinated beef, toss a few times before adding sliced carrot, zucchini, bell pepper and broccoli. Toss the vegetables with beef a few times until cooked but still crisp. Mix in cooked glass noodles and finish the stir-fry.