I crave takeaways like there’s no tomorrow; it’s one of the foods in a very, very long line that I miss the most since being diagnosed. If you’re coeliac too, or have just had bad times with gluten, put your little violin away now as this recipe can go some way to quash those cravings. The recipe idea initially came from BBC Food. I just need to figure out how to make crisp spring rolls and then I’m all set.
This is a really quick meal will take about 15 minutes
This recipe serves 2
Difficulty rating
Ingredients
- Sandwich steak (I used pack of four)
- 3tbsp cornflour
- 2tsp Chinese five-spice powder
- 2 spring onions sliced
- 1 garlic clove
- 1 tbsp white wine vinegar
- 1 tbsp gluten-free soy sauce
- 1 tbsp sweet chilli sauce
- 1 tbsp tomato ketchup
- 100ml veg oil (and a wok)
- 1 red pepper
- 1 red chilli
- Thumb-sized piece of ginger, cut into small bits
- Packet of rice vermicelli noodles I used these and used two of the four packs
Method
- Mix the cornflour and Chinese five-spice in a bowl and coat the strips of beef in the mixture.
- Heat the oil in a wok until hot, then carefully add the beef and fry until crisp, about 4 minutes. Scoop out the beef with a slotted spoon and drain on kitchen paper, put aside. Pour away all but 1 tbsp oil.
- Add the pepper, half the chilli, half the spring onions, garlic and ginger to the wok. Stir-fry for a few minutes until soften, make sure it doesn’t burn.
- Place your rice noodles in a bowl and cover with boiling water, leave to stand for 3 mins.
- As your noodles are resting in the bowl, mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat.
- Serve the veg on your bed of drained noodles, decorate the dish with the rest of the chilli and spring onions.