Shiny-skinned with pale, juicy flesh, this summer squash is great in soups and stir-fries or stuffed with rice and baked.
- Cook the noodles following packet directions or until tender. Combine the stock and sauce in a small bowl.
- Heat a wok over high heat. Add half the oil and heat until just smoking. Swirl Zucchini Shiny-skinned with pale, juicy flesh, this summer squash is great in soups and stir-fries or stuffed with rice and baked. to coat. Add half the beef and stir-fry for 2 minutes or until just browned. Transfer to a bowl. Repeat with remaining beef.
- Heat remaining oil in the wok. Add the garlic, ginger and pale section of shallot. Stir-fry for 30 seconds or until aromatic.
- Add the noodles, stock mixture, beef, zucchini and remaining shallot. Sprinkle with sugar. Stir-fry for 1-2 minutes or until zucchini is tender and noodles are heated through. Divide among serving dishes. Top with the basil and cashew to serve.
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