With 3 simple ingredients; soy, garlic and chilli you can create a flavor packed meal in minutes. Adjust the amount of each, depending on your personal preference. I tend to err on the side of caution when adding fresh chilli and add more garlic for extra flavor. Fresh rice noodles travel well for a day or two and have the advantage of not crushing in panniers, however they are susceptible to spoiling when exposed to warm temperatures for too long so keep that in mind and adjust accordingly.
200g fresh rice noodles
1 red onion, peeled, thinly sliced
500g rump steak, sliced into thin strips
2 cloves garlic, crushed
1-2 small red chilli, finely sliced
1 tablespoon soy sauce
1 bunch thai or sweet basil, leaves picked
- Cover noodles with boiling water, set aside.
- Heat a large pan over high heat with a tablespoon of oil. Add onion, cook whilst stirring for 2-3 minutes, remove and set aside.
- Return pan to heat, add half of the beef and cook quickly to brown. Remove from pan, add remaining beef and cook for 1-2 minutes.
- Return beef and onions to the pan with garlic and chilli, cook for 2 minutes or until fragrant. Add soy sauce, stir though basil and remove from heat.
- Drain noodles, divide noodles between plates and top with stir-fry beef and serve immediately.
- Using high heat when cooking a stir fry helps to keep ingredients crisp and full of flavour
- Cooking beef in batches keeps the heat in the pan, preventing it from stewing and becoming tough
- Look for soft shelf stable noodles in the supermarket as they only require heating in boiling water
- Chicken, prawns, pork or tofu can be used in place of beef
- Garlic paste can be used in place of fresh
- Chilli flakes can be used in place of fresh chilli
- Serve with rice if noodles are not available