You will be feasting on these delicious Cantonese stir fried udon noodles in a flash! This quick and easy recipe is perfect for those mid week meals, after a long hard day at work, when you want to make some low-effort, high quality meals.
This dish is versatile too, you can swap the beef fillets out for chicken or pork, or even make the whole dish vegetarian friendly, just take a look at our handy tip further down.
Marinate beef fillets with 1 tbsp of Lee Kum Kee Premium Oyster Sauce for 10 minutes.
Blanch broccoli and carrots in boiling water for 2 minutes, then drain.
Heat a wok or large frying pan, add the oil then stir-fry beef and mushrooms on medium to high heat oil for 2 minutes.
Add blanched vegetables and cooked noodles to the wok with the Lee Kum Kee Premium Light Soy Sauce and stir-fry for a further 2-3 minutes until heated through.
For a vegetarian version, take out the beef fillets, add extra mushrooms and swap Lee Kum Kee Premium Oyster Sauce with Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce
PREP TIME 10 MINUTES, COOK TIME 8 MINUTES
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
