Honey Soy Beef & Noodle Stir-fry

This quick and easy stir-fry makes the perfect mid-week meal. Pick your favourite veges from the garden and add Singapore noodles and beef combined with Wattie's WOK Creations Honey Soy stir-fry sauce - simple and delicious!


  • 1 Tbsp peanut oil
  • 1 small red onion, thinly sliced
  • 450g rump steak cut into strips
  • 1 tsp minced ginger
  • ½ red chilli, deseeded and finely chopped
  • 4 cups (400g) prepared vegetables*
  • ½ tsp ground five spice (optional)
  • 210g pouch Wattie's Wok Creations Honey Soy Stir-Fry Sauce
  • 350g pkt Trident Singapore Noodles
  • Handful Fresh coriander leaves, chopped
  • Roasted cashew nuts, roughly chopped

Prep time: 10 minutes
Cook time: 15 minutes

  1. Heat peanut oil in a wok or frying pan. Add onion and stir-fry over medium heat until it begins to soften. Increase heat and add beef and stir-fry until meat browns. Reduce the heat and add ginger, chilli, prepared vegetables and five  spice (optional) and continue stir-frying for a further minute.
  2. Pour over Wattie's Wok Creations Honey Soy Stir-fry sauce. Stir through and continue cooking for a further 5 minutes until meat is cooked and vegetables are tender. Remove Trident Singapore Noodles from the packets and put into a bowl. Pour over boiling water to heat the noodles. Drain. Serve stir-fry beef and vegetables over the noodles or toss the noodles through. Garnish with fresh coriander and roasted cashew nuts if wished.
  3. *Use a combination of your favourite vegetables such as - carrots (cut into matchsticks), broccoli florets, cauliflower florets, beans, courgettes (sliced), snow peas, mushrooms(sliced) or any veges that are ready to harvest from your garden
  4. Alternatively replace fresh vegetables with a 400g bag of frozen Wattie's Wok Creations Stir-fry vegetables

Replace beef with chicken breast or pork steaks cut into strips.

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