School Lunch Recipe: Braised Beef Shank Stir-Fried Noodles

YIELD： 1-2 Servings

COOK TIME： 30 Mins

 

This braised beef shank stir-fried noodles provide rich protein and cleverly hides various vegetables in the noodles. Kids will unknowingly eat a variety of vegetables, and with the addition of sweet corn, it becomes a balanced and tasty meal!

Ingredients:

• BROTH Braised Beef Shank: 1 pack, cut into small pieces
• Noodles: about 100g (Use your kid’s favorite long noodles, such as wide, thin, angel hair, or udon noodles)
• Corn kernels: 2 spoons
• Cabbage: 2 leaves (cut in thin threads)
• Carrots: Half of a small carrot (cut in thin threads)
• Onion: 1/4 of a small onion (cut in thin threads)
• Vegetable oil: 1 tablespoon
• Soy sauce: 2 tablespoons (Or Korean BBQ sauce if preferred)
• Minced garlic: 1 teaspoon (optional)

Instructions:

1. First, cook the noodles, then rinse with cold water and drain, set aside.
2. Heat oil in a pan and sauté the minced garlic and shredded onions until translucent. Add the carrots then cabbages and stir-fry until soft.
3. Add the corn kernels and continue to stir-fry.
4. Season the vegetables with salt.
5. Add the chopped braised beef shank and noodles and blend gently.
6. Finally, drizzle soy sauce over the stir-fried noodles and coat evenly using chopsticks or tongs to incorporate the flavor.
7. Put the braised beef shank stir-fried noodles into the lunch box.