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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set