Serves 3
Directions
- 1Prepare the sauce by dissolving the 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.
- 3Cook the beef until browned and crispy in places, then remove and set aside.
- 4Add more oil if needed, then stir-fry the white part of the spring onions until fragrant.
- 5Add bean sprouts and cook for 1-2 minutes.
- 6Rehydrate the noodles according to packet instructions and rinse them under cold water immediately after draining, and again before adding to the wok to loosen.
- 7Add the noodles to the pan with sesame oil and the prepared sauce.
- 8Toss the ingredients well to coat the noodles.
- 9Return the cooked beef to the pan along with green spring onions and hoisin sauce.
- 10Toss all the ingredients together again until hot and combined, trying not to break the noodles.
- 11Serve the crispy beef fried noodles in a takeaway container or plate, topped with a fried egg, chili oil, and spring onions, accompanied by tenderstem broccoli.
Ingredients
- 500 g lean minced beef
- 1 heaped tbsp medium curry powder
- 1 tbsp vegetable oil
- 1 bunch spring onions (white and green parts separated)
- 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 tbsp hoisin sauce
- fried egg
- chilli oil
- tenderstem broccoli
Equipment
wokpanspatulaforkpottongsbowl
Tips
- Rehydrate noodles according to packet instructions, rinse in a colander under cold water immediately after draining, and again before adding to the wok to loosen.
- When tossing ingredients, try your best not to break the noodles.
- You can batch cook this dish and put it in containers for future meals.
- Add a crispy-bottom fried egg with some chili oil and tenderstem broccoli for a perfect meal.
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