52. NOODLE CABOODLE

Quick and easy stir-fry that is sure to please all the tastebuds in the family!

Before you begin:

•	Kitchens can be dangerous so make sure you have just read the Kitchen Safety Checklist.
•	Check with Mum or Dad that you are allowed to cook.
•	So the food doesn’t get any germs wash your hands with warm soapy water and dry them well.
•	Read the recipe through before you begin and get out all the equipment and ingredients you will need.
•	Don’t forget to have fun, and the best cooks ALWAYS clean up their mess.

Makes: 4

Here’s what you need:
• 450g packet Hokkien noodles
• 1 tablespoon oil
• 500g lean rump steak, thinly sliced
• 500g packet frozen Birds Eye Thai Style Stir Fry Mix
• 1 teaspoon cornflour
• 1 1/2 tablespoons soy sauce
• 1/4 cup sweet chilli sauce

Here’s how to do it:

1.	Prepare Hokkien noodles following packet directions.
2.	Heat oil in a wok or non stick fry pan. Add steak and cook until browned, remove meat from wok.
3.	Add Birds Eye Thai Style Stir Fry Mix to the wok and cook for 3 minutes. In a small bowl dissolve cornflour in soy sauce, add sweet chilli sauce and add to vegetables. Cook for 1 minute or until thickened.
4.	Return meat to the wok, stir in drained noodles, heat through and serve.

Setting Up Time: 5 minutes

Cooking Time: 10 minutes

TIP: Substitute Birds Eye Thai Style Stir Fry Mix with Malaysian or Chow Mein variants.