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.
- 2Cook the beef by heating vegetable oil in a large pan or wok, then add minced beef and curry powder and cook until browned and crispy.
- 3Remove the cooked beef and set aside.
- 4Sauté the vegetables by adding more oil if needed, then stir-fry the white part of the spring onions until fragrant, then add bean sprouts and cook for 1-2 minutes.
- 5Rehydrate noodles according to packet instructions.
- 6Rinse the noodles in a colander 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 sauce.
- 8Toss well to coat the noodles.
- 9Return the cooked beef to the pan along with green spring onions and hoisin sauce.
- 10Toss again until hot and combined.
- 11Serve the noodles in small containers.
Ingredients
- 500 g lean minced beef
- 1 heaped tbsp medium curry powder
- 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 tbsp Hoisin sauce
- fried egg
- chilli oil
- tenderstem broccoli
Equipment
panwokcolander
Tips
- You could also add a crispy bottom fried egg with some chili oil, and they go perfectly with tender stem broccoli.
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