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Honey Soy Beef and Noodle Stir-Fry

Honey Soy Beef and Noodle Stir-Fry

Noodle stir-fries are ideal when you’re short on time. Have everything ready to go, so you can cook it quickly. It’s also a great way to get everyone to enjoy their veggies!

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Preparation Time:
10 minutes
Cooking Time:
15 minutes


1 Tbsp peanut oil
1 small red onion, thinly sliced
450g rump steak, cut into strips
1 tsp finely grated ginger
½ fresh red chilli, deseeded and finely chopped
4 cups (400g) prepared vegetables*
½ tsp Gregg’s Ground Chinese Five Spice
210g pouch Wattie's WOK Creations Honey Soy Stir-Fry Sauce
350g packet Singapore noodles
Handful of fresh coriander leaves, chopped (optional)
Roasted cashew nuts, roughly chopped (optional)
Honey Soy Beef and Noodle Stir-Fry


  • Heat peanut oil in a wok or frying pan. Add the onion and stir-fry over medium heat until it begins to soften. Increase the heat to high, add the beef and stir-fry until it browns. Reduce the heat to medium and add the ginger, chilli, prepared vegetables and Gregg's Ground Chinese Five Spice. Continue stir-frying for a further minute.
  • Pour over Wattie’s WOK Creations Honey Soy Stir-fry Sauce. Stir through and continue cooking for a further 5 minutes until meat is cooked and vegetables are tender.
  • Remove the Singapore noodles from the packet and put into a heatproof bowl. Pour over boiling water to heat the noodles. Drain.
  • Serve the stir-fry beef and vegetables over the noodles, or toss the noodles through then serve. Garnish with fresh coriander and roasted cashew nuts if wished.
  • Tip!

    *Use a combination of your favourite vegetables – such as carrots (cut into matchsticks), broccoli florets, cauliflower florets, beans, courgettes (sliced), snow peas and mushrooms (sliced).

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