Ingredients :
- 300 grams chinese soup noodles
- 2 carrots, sliced to 1cm thick
- 10 baby corns, rinse in cold running water
- 100 grams cabbage, sliced
- 300 grams steak beef, slice and dry with kitchen paper
- 150 grams sugar peas, cut the ends
- 2 tsp soy sauce
- 1 tomato, sliced
- 1 onion, sliced
- Salt
- Powdered (mild) chili pepper
- 1 cube maggi
- 80 ml olive oil
- 100 grams butter
- 2 litres boiling water
Method :
- Bleach cabbage and sugar peas with a litre of boiling water for 10 minutes and drain.
- Soak noodles in a bowl with a litre of boiling water.
- Season meat with salt, and pepper. Heat up oil in a frying pan and fry meat till a bit brown. Add onions, cook for 3 minutes then add tomatoes, cooking for another 2 minutes.
- Add carrots, cabbage, sugar peas, soy sauce, Maggi cube, chilli pepper, salt and cook slowly for another 10 minutes.
- Pour in noodles, stir thoroughly, add butter and cook for another 10 minutes. Serve hot.
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