Serves 2
Directions
- 1Dissolve the stock cube, salt, sugar, and white pepper in boiling water.
- 2Stir in soy sauce and set aside to create the homemade sauce.
- 3Heat vegetable oil in a large pan or wok.
- 4Add minced beef and curry powder and cook until browned and crispy in places.
- 5Remove the cooked beef and set aside.
- 6Add more oil to the pan if needed.
- 7Stir-fry the white part of the spring onions until fragrant.
- 8Add bean sprouts and cook for 1-2 minutes.
- 9Rehydrate noodles according to packet instructions.
- 10Rinse rehydrated noodles in a colander under cold water immediately after draining, and again before adding to the wok to loosen them.
- 11Add the rehydrated noodles to the pan with sesame oil and the homemade sauce.
- 12Toss well to coat all the noodles.
- 13Return the cooked beef to the pan along with the green spring onions and hoisin sauce.
- 14Toss again until all ingredients are hot and combined.
Ingredients
- 500 g lean minced beef
- 1 heaped tbsp medium curry powder
- 1 –2 tbsp vegetable oil for frying
- 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 –2 tbsp hoisin sauce
- crispy-bottom fried egg
- chilli oil
- tenderstem broccoli
Equipment
large panwokcolander
Tips
- When tossing ingredients together, try your best not to break the noodles.
- Batch cook or make in advance and store in containers.
- Serve with a crispy bottom fried egg, chili oil, and tender stem broccoli.
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