Ground Beef & Snap Pea Rice-Noodle Stir-Fry

 

Ground Beef & Snap Pea Rice-Noodle Stir-Fry

 

A short, flavorful stir-fry that combines tender ground pork, crisp-smooth snap peas, and delicate rice noodles in a savory sauce. Perfect for a quick weeknight dinner.

Ingredients (Serves 2–three)

2 hundred–250g floor red meat

100g rice noodles (thin or medium)

150g snap peas, trimmed

1 small carrot, julienned (non-compulsory)

1 small onion, thinly sliced

2–3 garlic cloves, minced

1 tsp ginger, minced or grated

2 tbsp soy sauce

1 tbsp oyster sauce (or vegetarian alternative)

1 tsp sesame oil

1 tbsp vegetable oil

½ tsp black pepper

Instructions

1. Prepare noodles:

Soak rice noodles in warm water for 20–half-hour (or in line with package deal commands). Drain and set aside.

2. Cook the red meat:

Heat vegetable oil in a wok or huge skillet over medium-excessive warmth. Add ground red meat and cook till browned, breaking it into small portions. Season lightly with salt and black pepper. Remove red meat from the pan and set apart.

3. Stir-fry greens:

In the same pan, add a hint greater oil if needed. Add snap peas (and carrot if the use of) and stir-fry for two–3 mins until crisp-soft.

4. Combine and season:

Return the cooked red meat to the pan. Toss lightly to coat calmly. Stir-fry for 2–3 mins until noodles are heated thru and the whole thing is nicely blended.

5. Serve:

Plate the stir-fry and garnish with green onions, sesame seeds, or chili flakes for additonal flavor. Serve straight away.

Tips

Keep snap peas crunchy for the nice texture.

Add a splash of rice vinegar or lime juice for brightness.

Substitute floor red meat with ground hen, turkey, or tofu for variation.

This dish is balanced, colourful, and prepared in about 25 mins. The aggregate of tender meat, crisp vegetables, and silky rice noodles makes it a satisfying and nutritious meal.