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Prepare the sauce: Dissolve the 1 chicken stock cube, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon white pepper in 200 ml boiling water. Stir in 3 tablespoons dark soy sauce and set the sauce aside.

Cook the beef: Heat 1 to 2 tablespoons vegetable oil in a large pan or wok over medium-high heat. Add the 500 g lean minced beef and 1 heaped tablespoon medium curry powder. Cook the beef, breaking it up with a spoon, until it is browned and crispy in places. Once cooked, remove the beef from the pan and set it aside.

Sauté the vegetables: If needed, add more vegetable oil to the pan or wok. Stir-fry the white part of the 1 bunch spring onions until they become fragrant, about 1 minute. Then, add the 250 g bean sprouts and cook them for 1 to 2 minutes, stirring constantly.

Add noodles: Rehydrate the 500 g fine dried egg noodles according to their packet instructions. Immediately after draining, rinse the noodles in a colander under cold water, and rinse them again before adding to the wok to ensure they are loose. Add the rehydrated noodles to the pan along with 2 tablespoons sesame oil and the prepared sauce. Toss well to coat all the noodles and vegetables evenly.

Final toss: Return the cooked beef to the pan. Add the green parts of the spring onions and 1 to 2 tablespoons hoisin sauce. Toss all the ingredients together again until everything is hot and well combined. Serve immediately, optionally topped with a crispy-bottom fried egg, a drizzle of chilli oil, and a side of tenderstem broccoli.


Prepare the sauce: Dissolve the 1 chicken stock cube, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1/2 teaspoon white pepper in 200 ml boiling water. Stir in 3 tablespoons dark soy sauce and set the sauce aside.

Cook the beef: Heat 1 to 2 tablespoons vegetable oil in a large pan or wok over medium-high heat. Add the 500 g lean minced beef and 1 heaped tablespoon medium curry powder. Cook the beef, breaking it up with a spoon, until it is browned and crispy in places. Once cooked, remove the beef from the pan and set it aside.

Sauté the vegetables: If needed, add more vegetable oil to the pan or wok. Stir-fry the white part of the 1 bunch spring onions until they become fragrant, about 1 minute. Then, add the 250 g bean sprouts and cook them for 1 to 2 minutes, stirring constantly.

Add noodles: Rehydrate the 500 g fine dried egg noodles according to their packet instructions. Immediately after draining, rinse the noodles in a colander under cold water, and rinse them again before adding to the wok to ensure they are loose. Add the rehydrated noodles to the pan along with 2 tablespoons sesame oil and the prepared sauce. Toss well to coat all the noodles and vegetables evenly.

Final toss: Return the cooked beef to the pan. Add the green parts of the spring onions and 1 to 2 tablespoons hoisin sauce. Toss all the ingredients together again until everything is hot and well combined. Serve immediately, optionally topped with a crispy-bottom fried egg, a drizzle of chilli oil, and a side of tenderstem broccoli.
