Beef Chow Mein with Rice Noodles

The remains of some bargain topside beef went into this dish. Finely chopped, and added to chopped spring onion and chestnut mushrooms, all the ingredients were cooked in a small lidded pot with the juice from marinaded red peppers (Polish style, mainly vinegar), and a sachet of chow mein flavoured sauce from Aldi.

Cooked slowly for about twenty minutes, while the rice noodles were cooking. The noodles were dropped into boiling water, and then the heat was turned down. Cooked at a low heat under glass.

The noodles were decanted into a metal sieve, and sifted with a fork to ensure separation. Added to the serving plate, and dusted with some Sumak powder, which imparts a lemony flavour. The beef chow mein was added to the centre, and then the dish was served. Delicious!