Stir-Fried Rice Noodles with Beef and Baby Vegetables

Ingredients:
1 pack of Eisberg Farmer Mix salad
1–2 tablespoons sunflower oil
2 shallots
10 baby corn, quartered
30 snow peas
350 g beef (cut from topside or similar)
2 tablespoons dark soy sauce
1 tablespoon fish sauce
Freshly ground black pepper, to taste
400 g rice noodles
A drizzle of sesame oil

Instructions:
Heat a wok over high heat, then add 1–2 tablespoons of oil.
Start by adding the sliced shallots, followed by the baby corn and snow peas. Stir-fry for a few minutes until lightly golden, keeping the vegetables crisp.
Add the beef, cut into finger-sized strips, and cook until nicely browned on all sides.
Next, briefly toss in the Eisberg Farmer salad mix, just until it slightly wilts but still stays fresh and vibrant.
Season with soy sauce, fish sauce, and freshly ground black pepper.
Meanwhile, soak the rice noodles in hot water for 3–4 minutes, then drain and add them to the wok.
Stir-fry everything together for another 1–2 minutes, allowing the flavors to combine. Finish with a drizzle of sesame oil.
Serve immediately while hot – a quick, flavorful one-pan dish with a fresh twist!