Serves 3
Directions
- 1Dissolve the chicken stock cube, salt, sugar, and white pepper in boiling water, then stir in soy sauce and set aside.
- 2Heat vegetable oil in a large pan or wok, add minced beef and curry powder, and cook until browned and crispy in places. Remove and set aside.
- 3Add more oil if needed, stir-fry the white part of the spring onions until fragrant, then add bean sprouts and cook for 1-2 minutes.
- 4Rehydrate noodles according to packet instructions, rinse in a colander under cold water immediately after draining, and again before adding to the wok to loosen.
- 5Add the noodles to the pan with sesame oil and the prepared sauce, then toss well to coat.
- 6Return the cooked beef to the pan along with green spring onions and hoisin sauce.
- 7Toss all the ingredients together, trying your best not to break the noodles, until hot and combined.
- 8Serve the noodles, optionally topped with a crispy-bottom fried egg, a drizzle of chilli oil, and a side of tenderstem broccoli.
Ingredients
- 500 g lean minced beef
- 1 heaped tbsp medium curry powder
- 1 to 2 tbsp vegetable oil
- 1 bunch spring onions
- 250 g bean sprouts
- 500 g fine dried egg noodles
- 2 tbsp sesame oil
- 1 chicken stock cube
- 3 tbsp dark soy sauce
- 0.5 tsp salt
- 0.5 tsp sugar
- 0.5 tsp white pepper
- 200 ml boiling water
- 1 to 2 tbsp hoisin sauce
- chilli oil
- fried egg
- tenderstem broccoli
Equipment
large panwokcolander
Tips
- You will feel like you've just made yourself a takeaway.
- The most addictive part is the crispy golden curried minced beef.
- Try your best not to break the noodles when tossing.
- You can put them in little containers to make them in advance or even batch them.
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