High Protein Crispy Spicy Beef Noodles!
High Protein Crispy Spicy Beef Noodles!
Ingredients
- 800 g lean beef mince
- 20 g light butter, for cooking
- 100 g green onion, chopped
- 1 tablespoon garlic, chopped
- 1 tablespoon ginger, chopped
- 1 red onion, medium, sliced
- 1 red bell pepper, medium, sliced
- 220 g medium egg noodles, raw weight
For the Sauce
- 50 ml light soy sauce
- 20 ml dark soy sauce
- 30 g honey
- 35 g sweet chilli sauce, (Blue Dragon Reduced Sugar brand)
- 25 g rice vinegar
- 60 g chilli garlic paste, (Lee Kum Kee brand)
- 1 teaspoon red pepper flakes
- 1 teaspoon sesame seeds
- 20 ml water
Instructions
- 1
In a medium bowl, combine all sauce ingredients: 50ml light soy sauce, 20ml dark soy sauce, 30g honey, 35g sweet chilli sauce, 25g rice vinegar, 60g chilli garlic paste, 1 teaspoon red pepper flakes, 1 teaspoon sesame seeds, and 20ml water. Whisk well until thoroughly combined and set aside.
⏱️ 5 min
- 2
Heat a large pan or wok over medium-high heat. Add 20g light butter. Once melted, add 800g lean beef mince. Cook the beef for 6-8 minutes, breaking it up with a spoon, until most of the liquid has evaporated and the beef is browned.
⏱️ 8 min
- 3
To the cooked beef, add 100g chopped green onion, 1 tablespoon chopped garlic, and 1 tablespoon chopped ginger. Stir and cook for about 1 minute until fragrant.
⏱️ 1 min
- 4
Pour approximately half of the prepared sauce mixture into the beef and aromatics. Cook for another 5 minutes, stirring occasionally, until the beef turns golden brown and crispy. Once crispy, remove the beef mixture from the pan and set it aside.
⏱️ 5 min
- 5
While the beef is cooking, bring a pot of water to a rolling boil. Add 220g medium egg noodles and cook for 5 minutes. Once cooked, drain the noodles immediately to stop the cooking process.
⏱️ 5 min•🌡️ 100
- 6
In the same pan used for the beef, add the sliced 1 medium red onion and 1 medium red bell pepper. Cook the vegetables for 5 minutes until they are soft.
⏱️ 5 min
- 7
Add the cooked egg noodles to the pan with the soft vegetables. Pour the remaining half of the sauce mixture over the noodles and vegetables. Cook on low heat, mixing continuously until the noodles and vegetables are fully coated with the sauce.
⏱️ 3 min
- 8
Gently add the crispy beef back into the pan with the noodles and vegetables. Mix gently to combine.
⏱️ 1 min
- 9
Serve immediately. This meal tastes even better the longer it stays in the fridge. To reheat, use a microwave or a pan with a little water to add moisture.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Crispy Spicy Beef Noodles!
- 800 g lean beef mince
- 20 g light butter, for cooking
- 100 g green onion, chopped
- 1 tablespoon garlic, chopped
- 1 tablespoon ginger, chopped
- 1 red onion, medium, sliced
- 1 red bell pepper, medium, sliced
- 220 g medium egg noodles, raw weight
For the Sauce
- 50 ml light soy sauce
- 20 ml dark soy sauce
- 30 g honey
- 35 g sweet chilli sauce, (Blue Dragon Reduced Sugar brand)
- 25 g rice vinegar
- 60 g chilli garlic paste, (Lee Kum Kee brand)
- 1 teaspoon red pepper flakes
- 1 teaspoon sesame seeds
- 20 ml water
Instructions
- 1
In a medium bowl, combine all sauce ingredients: 50ml light soy sauce, 20ml dark soy sauce, 30g honey, 35g sweet chilli sauce, 25g rice vinegar, 60g chilli garlic paste, 1 teaspoon red pepper flakes, 1 teaspoon sesame seeds, and 20ml water. Whisk well until thoroughly combined and set aside.
⏱️ 5 min - 2
Heat a large pan or wok over medium-high heat. Add 20g light butter. Once melted, add 800g lean beef mince. Cook the beef for 6-8 minutes, breaking it up with a spoon, until most of the liquid has evaporated and the beef is browned.
⏱️ 8 min - 3
To the cooked beef, add 100g chopped green onion, 1 tablespoon chopped garlic, and 1 tablespoon chopped ginger. Stir and cook for about 1 minute until fragrant.
⏱️ 1 min - 4
Pour approximately half of the prepared sauce mixture into the beef and aromatics. Cook for another 5 minutes, stirring occasionally, until the beef turns golden brown and crispy. Once crispy, remove the beef mixture from the pan and set it aside.
⏱️ 5 min - 5
While the beef is cooking, bring a pot of water to a rolling boil. Add 220g medium egg noodles and cook for 5 minutes. Once cooked, drain the noodles immediately to stop the cooking process.
⏱️ 5 min•🌡️ 100 - 6
In the same pan used for the beef, add the sliced 1 medium red onion and 1 medium red bell pepper. Cook the vegetables for 5 minutes until they are soft.
⏱️ 5 min - 7
Add the cooked egg noodles to the pan with the soft vegetables. Pour the remaining half of the sauce mixture over the noodles and vegetables. Cook on low heat, mixing continuously until the noodles and vegetables are fully coated with the sauce.
⏱️ 3 min - 8
Gently add the crispy beef back into the pan with the noodles and vegetables. Mix gently to combine.
⏱️ 1 min - 9
Serve immediately. This meal tastes even better the longer it stays in the fridge. To reheat, use a microwave or a pan with a little water to add moisture.
⏱️ 2 min