Crispy Beef Fried Noodles

Serves 2
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Directions

  1. 1Dissolve the stock cube, salt, sugar, and white pepper in boiling water.
  2. 2Dissolve the stock cube, salt, sugar, and white pepper in boiling water.
  3. 3Dissolve the stock cube, salt, sugar, and white pepper in boiling water.
  4. 4Stir in soy sauce and set aside to create the homemade sauce.
  5. 5Stir in soy sauce and set aside to create the homemade sauce.
  6. 6Stir in soy sauce and set aside to create the homemade sauce.
  7. 7Heat vegetable oil in a large pan or wok.
  8. 8Heat vegetable oil in a large pan or wok.
  9. 9Heat vegetable oil in a large pan or wok.
  10. 10Add minced beef and curry powder and cook until browned and crispy in places.
  11. 11Add minced beef and curry powder and cook until browned and crispy in places.
  12. 12Add minced beef and curry powder and cook until browned and crispy in places.
  13. 13Remove the cooked beef and set aside.
  14. 14Remove the cooked beef and set aside.
  15. 15Remove the cooked beef and set aside.
  16. 16Add more oil to the pan if needed.
  17. 17Add more oil to the pan if needed.
  18. 18Add more oil to the pan if needed.
  19. 19Stir-fry the white part of the spring onions until fragrant.
  20. 20Stir-fry the white part of the spring onions until fragrant.
  21. 21Stir-fry the white part of the spring onions until fragrant.
  22. 22Add bean sprouts and cook for 1-2 minutes.
  23. 23Add bean sprouts and cook for 1-2 minutes.
  24. 24Add bean sprouts and cook for 1-2 minutes.
  25. 25Rehydrate noodles according to packet instructions.
  26. 26Rehydrate noodles according to packet instructions.
  27. 27Rehydrate noodles according to packet instructions.
  28. 28Rinse rehydrated noodles in a colander under cold water immediately after draining, and again before adding to the wok to loosen them.
  29. 29Rinse rehydrated noodles in a colander under cold water immediately after draining, and again before adding to the wok to loosen them.
  30. 30Rinse rehydrated noodles in a colander under cold water immediately after draining, and again before adding to the wok to loosen them.
  31. 31Add the rehydrated noodles to the pan with sesame oil and the homemade sauce.
  32. 32Add the rehydrated noodles to the pan with sesame oil and the homemade sauce.
  33. 33Add the rehydrated noodles to the pan with sesame oil and the homemade sauce.
  34. 34Toss well to coat all the noodles.
  35. 35Toss well to coat all the noodles.
  36. 36Toss well to coat all the noodles.
  37. 37Return the cooked beef to the pan along with the green spring onions and hoisin sauce.
  38. 38Return the cooked beef to the pan along with the green spring onions and hoisin sauce.
  39. 39Return the cooked beef to the pan along with the green spring onions and hoisin sauce.
  40. 40Toss again until all ingredients are hot and combined.
  41. 41Toss again until all ingredients are hot and combined.
  42. 42Toss again until all ingredients are hot and combined.

Ingredients

  • 500 g lean minced beef
  • 500 g lean minced beef
  • 500 g lean minced beef
  • 1 heaped tbsp medium curry powder
  • 1 heaped tbsp medium curry powder
  • 1 heaped tbsp medium curry powder
  • 1 –2 tbsp vegetable oil for frying
  • 1 –2 tbsp vegetable oil for frying
  • 1 –2 tbsp vegetable oil for frying
  • 1 bunch spring onions white and green parts separated
  • 1 bunch spring onions white and green parts separated
  • 1 bunch spring onions white and green parts separated
  • 250 g bean sprouts
  • 250 g bean sprouts
  • 250 g bean sprouts
  • 500 g fine dried egg noodles
  • 500 g fine dried egg noodles
  • 500 g fine dried egg noodles
  • 2 tbsp sesame oil
  • 2 tbsp sesame oil
  • 2 tbsp sesame oil
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 3 tbsp dark soy sauce
  • 3 tbsp dark soy sauce
  • 3 tbsp dark soy sauce
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 0.5 tsp white pepper
  • 200 ml boiling water
  • 200 ml boiling water
  • 200 ml boiling water
  • 1 –2 tbsp hoisin sauce
  • 1 –2 tbsp hoisin sauce
  • 1 –2 tbsp hoisin sauce
  • crispy-bottom fried egg
  • crispy-bottom fried egg
  • crispy-bottom fried egg
  • chilli oil
  • chilli oil
  • chilli oil
  • tenderstem broccoli
  • tenderstem broccoli
  • 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.