Singapore-ish noodles with beef rump

Today was another one of those days where there really isn’t too much left in the larder… I opened the fridge and was greeted by not much at all – certainly no ticket tape parade or novelty chauffeur driven car at the airport. I was greeted like you would greet someone you really didn’t like when you were in school and you had to hang out because your mothers were checking out the new Tupperware catalogue together. I checked the freezer and was surprised by the fact that there really wasn’t too much more than shit all in there either, but I did smile when my attention was drawn to a piece of rump steak and a pack of egg noodles. Granted, today is shopping day, but I really do get used to having a whole heap more than this to play with. Please don’t misunderstand me though; I’m certainly not saying that I’m not going to excel at playing with this meager amount that was bestowed on me today. I mean, I’ve been pleasuring myself for many years so I am well versed in the ways of getting the best out of insubstantial ingredients…

Sometimes getting inspired can be a little difficult, but this time I need look no further then the writing on the pack of egg noodles for my dinner inspiration. It said the noodles were “Singapore Style”, so I am going to make me some Singapore style noodles. Off the frickin hook, I know… and not too obvious either.

Upon defrosting and opening the noodles though, it seamed they were quite well past their time. Not to worry, I’ll head over to the pantry and grab myself some trusty, stand-by rice vermicelli. Thanks for the dinner idea though freezer noodles. Sorry it had to end this way…

This is defo in the category of easytastygood weekday cooking. Hash tag that shit for sure!

Marinate the beefy

Cook it all up and put it on a plate

Transfer to another plate/bowl, garnish with some chilli because everything is better with chilli and eat it in your face

SINGAPORE-ISH NOODLES WITH BEEF RUMP (for 4)
400-500g rump steak, sliced thinly (you could use chicken, prawns or pork fillet here too)
rice vermicelli
1 medium brown onion sliced
¼ green cabbage, shredded
a handful of broccoli or capsicum if you have some
1 thumb sized piece of ginger, grated or finely chopped
3-4 cloves garlic, finely chopped
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons curry powder or garam masala
1 tablespoon lemon juice
Chopped chilli, coriander, mint, shallots and sliced omelette to serve (we always have herbs in the garden and eggs from the chooks)

• Marinate beef with onions, ginger, garlic and oyster sauce for half an hour or so
• While beef is marinating, place noodles into a bowl that is big enough to fit them plus some. Cover noodles with boiling water for 4-5 minutes, stirring often
• Once noodles are softened refresh in cold water. Set aside
• This is another opportunity to impress your friends with your smoking hot wok antics. So yes, you will be needing a smoking hot oiled wok… or possibly a very large pan… or maybe even two regular sized pans
• Add the beef mix to the pan and quickly stir fry for 1 minute, set aside
• Let the pan get some heat back and then chuck in your veg and give them a couple of minutes of fiery stir frying
• Now add all remaining ingredients plus the beef back into the pan
• Give that a quick heat through and get it on the table… or possibly on a plate followed closely by on the table