- Egg noodles
- Baby corn
- Bell peppers
- Mushrooms (optional)
- Meat (I used beef)
- Sauce (I used sweet chili sauce
- Seasoning (salt, knorr cubes, ginger powder, dried scotch bonnet powder)
- Cooking oil (I use vegetable oil)
- Soy sauce
I marinated the beef chunks over night, but that’s totally optional, you can stir fry them and add seasoning on the spot. It’ll taste just as good.
First off, I heated a little cooking oil, maybe 3 table spoons. I added the beef and onions and fried it until the beef was WELL DONE. I don’t do the “medium well” and all that raw meat business.
Once that’s cooked, I add in the mushrooms and baby corns, because they take a while longer to cook than the bell peppers.
After that’s done, I add in the bell peppers.
I don’t like them overcooked so I let that sit for about 2 minutes before adding the spices for taste.
I add the sauce. I used the last quarter of the bottle that was left over from previous use. Stir and let simmer for about 5-7 minutes.
Since the noodle were pre-cooked, all I did was to rinse it out with some warm water before pouring it into the stir fry mix.
I added the noodles incrementally to make sure it’s drowned in the flavourful sauce. After it was all mixed up, I let that cook on really low heat for about 10 minutes.