Follow these steps for perfect results
udon noodles
cooked
peanut oil
meat
sliced into stir-fry strips
ginger
crushed
red pepper
dry crushed
carrots
diagonally sliced
red capsicum
seeds removed & thinly sliced
snow peas
shredded
red currant & cranberry sauce
spring onions
diagonally sliced
water
vegemite
stir-fry cashews
fresh coriander leaves
Prepare udon noodles according to package directions and set aside.
Heat peanut oil in a wok over high heat.
Stir-fry meat, ginger, and chili for 2 minutes or until browned.
Set meat aside.
Add carrots and capsicum to the wok.
Stir-fry for 2 minutes.
Stir in snow peas, red currant sauce, half the spring onions, water, and vegemite.
Bring to a boil while stirring.
Return the meat to the pan with the noodles.
Toss well to coat the noodles in the sauce.
Simmer until warmed through.
Add cashews and coriander.
Serve scattered with remaining spring onions.
Expert advice for the best results
Adjust the amount of chili to your preferred spice level.
Add other vegetables such as broccoli or bok choy.
Marinate the meat for extra flavor.
Everything you need to know before you start
5 mins
Meat can be marinated ahead of time.
Serve in a bowl garnished with spring onions and coriander.
Serve with steamed rice.
Balances the spice
Discover the story behind this recipe
Common stir-fry dish adapted globally
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