Beef and Mushroom Noodles Soup

Serves:4

Preparation time:10 minutes

Cooking time:15 minutes

400g rump steak, sliced into fine thin strips
4 oyster or white mushrooms, thinly sliced
4 shitake mushrooms, thinly sliced
6 spring onions, sliced
200g canned bamboo shoots, drained and thinly sliced
1 bunch Chinese spinach leaves, finely sliced
4 cm piece fresh ginger, peeled and grated
1-litre Beef stock
2 tablespoons cooking oil
1 pkt Chang's Long Life Noodles or 2 pkts Chang's Traditional Super Lo-Cal Noodles or Chang's Super Lo-Cal Wide Noodles
¼ cup Chang's Gluten Free Tamari Light Soy Sauce
¼ cupChang's Crispy Noodle Salad Dressing
2 tablespoons Chang's Sesame Oil
Salt and pepper
Lime

Bring to boil and cook the noodles in the beef stock, then equally divide the noodles and stock into 4 wide serving bowls.
Heat the oil in a preheated wok and add the steak and ginger. Stir fry over high heat for 3 minutes and then add the mushrooms, bamboo shoots, spinach and green onions. Stir fry over high heat for a further 3 minutes.
Add the Soy Sauce, Crispy Noodle Salad Dressing and Sesame Oil and blend well.
Divide the steak and vegetable stir fry over the noodles and serve immediately.
Sprinkle with extra green onions and a lime wedge.