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Waitrose Fine Egg Noodles250g
250gItem price
£1.15Price per unit
£4.60/kgCook the kale over a high heat to really char it; the resulting crisp texture adds a particularlysatisfying contrast to the noodles in this speedy supper from Georgina Hayden.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Bring a saucepan of water to the boil and cook the noodles for 4 minutes, then drain and cool under cold running water. Toss with 1 tbsp groundnut or vegetable oil and set aside. Meanwhile, cut the steak into 0.5cm slices, season and put in a mixing bowl with the soy sauce, sesame oil, oyster sauce and garlic; set aside.
Cut the salad onions into 2cm lengths. Remove and discard the woody kale stalks and roughly chop the leaves. Put a wok or large frying pan over a medium heat, then toast the cashews for a few minutes until lightly golden; set aside on a plate. Return the pan to the hob, turn up the heat and add 1 tbsp oil. Fr y the salad onions and kale for 5 minutes until charred and lightly cooked; transfer to a plate. Bring a kettle to the boil. Put the pan back on the hob, add the remaining 2 tbsp oil and the marinated steak, leaving the marinade in the bowl. Cook the steak for 3 minutes over a high heat until browned on all surfaces.
Meanwhile, stir the cornflour into the bowl with the marinade and add 3 tbsp just-boiled water. Return the cashews, kale and salad onions to the pan and pour in the steak marinade. Stir fry for 2 more minutes, then stir in the noodles. Fry for 2-3 minutes more, adding a splash more boiling water if needed, until everything is piping hot, glossy and coated. Serve straight away.
With its citrus notes, O’Leary Walker
Polish Hill River Riesling, Australia is a top match for the stir fry.
Typical values per serving when made using specific products in recipe
Energy | 3,734kJ/ 895kcals |
---|---|
Fat | 53g |
Saturated Fat | 8.1g |
Carbohydrates | 57g |
Sugars | 6.7g |
Fibre | 8.7g |
Protein | 43g |
Salt | 5.5g |
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£2.50Price per unit
50p/100ml0 added
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£4.50Price per unit
£22.50/kg0 added
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£1.04/100ml0 added
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70pPrice per unit
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60pPrice per unit
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£5/kg