SPICY SINGAPORE NOODLE BOWL
SPICY SINGAPORE NOODLE BOWL

SPICY SINGAPORE NOODLE BOWL

Yield
24 portions
Ingredients: Measure:
Lean sirloin
4 lbs
Salt
1/2 tsp
Ground black pepper
1/4 tsp
24 oz
1-1/3 cups
Cumin
2 tsp
Hot chili sauce
2 tsp
Red pepper flakes, dried
1 tsp
Wesson® Canola Fry Oil
1/2 cup
Ginger, fresh, grated
3 tsp
Garlic, fresh, minced
2 tsp
4 lbs
Vegetable stock
6 cups
Cilantro, fresh
1/2 cup

Directions

  1. Freeze sirloin 30 minutes to firm meat. Remove from freezer and cut diagonally into thin strips. Sprinkle with salt and pepper and set aside.

  2. Place La Choy® Rice Noodles in a large bowl and soak in hot water until translucent, about 20 minutes. Drain.

  3. Combine La Choy® Soy Sauce, cumin, hot chili sauce and red pepper flakes in bowl. Set aside.

  4. Heat 3 tsp. Wesson® Canola Fry Oil in large wok or skillet. Add ginger and garlic, stir-fry 2 minutes stirring constantly. Add La Choy® Stir-Fry Vegetables and sauté 5-7 minutes, adding additional oil if needed. Remove from skillet onto side dish.

  5. Heat 3 tsp. oil over high heat in the skillet, add the beef and stir-fry until it just begins to brown, about 1 minute. Add soy sauce mixture to skillet, stir to coat beef. Add stock and cook until just comes to a boil. Stir in vegetables and toss to coat. Add chopped fresh cilantro.

  6. To serve, place 1/2 cup noodles in bowl and top with beef and vegetables. Serve immediately.

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