Hungry Alan
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Beef and broccoli noodles

A drawing, until a cook sends a photograph I want to keep.

Chinese

Beef and broccoli noodles

The stir-fry tossed through fresh noodles. A fast second dinner.

Before you cook

This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.

Serves
2
Time
20 min
Level
Easy
Energy
255kcal
  • Next day

Contains gluten, soy and shellfish.

Equipment

  • Two saucepans or a saucepan and a wok
  • Colander
Make it fit

Each serving

An estimate from average ingredient values, not a lab test.

Energy
1067 kJ
255 kcal
Protein
25 g
Fat
10 g
Carbohydrate
11 g
Sugars
5 g
Fibre
3 g
Salt
1.9 g
Sodium
760 mg

This batch, 2 servings, is about 2134 kJ (510 kcal), with 10 g sugars and 3.8 g salt.

Ingredients

Tick them off as you go. They reset when you leave.

Shops near you

Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.

Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.

Method

  1. 01

    Boil the noodles until just tender. Drain them.

  2. 02

    Heat the leftover stir-fry with the water until steaming.

  3. 03

    Toss the noodles through it with the oil.

Times are a guide. If it needs another minute, give it another minute.

To serve

Eat it straight away, the way you just reheated it. This is already the whole plate.

Keeping it

Use the stir-fry the next day, not later. Eat the noodles when you toss them.

Leftovers

  • I have not written a leftover dish for this yet.

What you made

Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans

A note for me

Members can leave a rating and a short note. It is not public until I accept it. See plans