Beef stir fry with mushrooms and rice paper noodles

Ughhh I love this dish. I made it up as I went - as I often do - and was super happy with how it ended up. My only mistake was not making more of it, but lucky it's easy and quick to make.

Of course you can use regular noodles - it's less fiddly, but I just loved the chewy texture of the rice paper wrappers and it was probably my favorite bit!

Prep time: 15 mins

Cooking time: 10 mins

Serves: 2

Ingredients

200g beef strips

1 spring onion

2 garlic cloves, sliced

2cm ginger, sliced

1 bunch of kai lan, chopped

100g enoki mushrooms, separated into small bunches

1 tsp bicarb soda

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp Chinese five spice powder

2 rice paper wrappers

Salt and pepper to taste

Cornstarch slurry

1 tbsp olive oil

olive oil spray

Sauce

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp white pepper

1 tsp sesame oil

1/4 cup water

Method

1. Mix all the sauce ingredients into a jar, shake, then set aside.

2. Slice the beef into bite size pieces or your desired size, place in a bowl and mix with the bicarb soda. Massage the meat, and set aside for 15-20 mins.

3. In the meantime, prepare your rice paper wrappers by soaking them in hot water briefly, then place on a chopping board that has been sprayed with olive oil. Place the rice paper wrap flat on the board, then roll up, creating a thick noodle. Slice the noodles into 2-3 inch pieces and set aside.

4. Rinse the beef well under running water to rid it of as much bicarb soda residue as possible, then pat it dry with paper towels. The dryer it is, the better sear you'll get.

5. Take your spring onion and slice it length ways, before cutting it into 5 inch pieces.

6. Pour the olive oil into a frypan and add the spring onion and ginger until fragrant.

7. Next add the beef, ginger powder, garlic powder and Chinese five spice, and stir well on a medium-high heat.

8. Just before the beef is cooked through, add in the garlic and enoki and cook until the enoki mushrooms get some colour.

9. Add the kai lan. Once it starts to wilt, add your sauce and cornstarch slurry. When the sauce has thickened, mix in the rice paper noodles, then remove from the heat and serve immediately.

Notes

• Any mushrooms will be nice, enoki are just fun to eat!

• Use regular noodles if you can't be bothered with making your own.