1pkt 2 minute noodles beef
2tsp vegetable oil
1 egg, lightly beaten
1 (200g) beef rump, thinly sliced
1 (150g) onion, diced finely
2tsp garlic puree
1 (120g) carrot, peeled and cut into matchsticks
2 cups (240g) frozen peas, thawed
Cook 2 minute beef noodles according to packet directions; don’t add seasoning drain and keep warm.
Meanwhile, heat oil in a large frying pan over medium heat; add eggs; swirl over the base to form an omelette; cook 2 minutes, turn over, cook a further 2 minutes or until set. Transfer to a chopping board, cool slightly. Roll up tightly and slice thinly.
Add beef to the frying pan; cook 2 minutes. Add onion and garlic and cook for a further 2 minutes or until onion has softened. Add carrot, peas, seasoning and then cooked 2 minute beef noodles, stirring, 2-3 minutes. Stir through egg and shallots and serve.