Crispy Beef Fried Noodles
Crispy Beef Fried Noodles
Ingredients
- 500 g lean minced beef
- 1 heaped tablespoon medium curry powder
- 1 tablespoon vegetable oil, for frying, plus more as needed
- 1 bunch spring onions, white and green parts separated
- 250 g bean sprouts
- 500 g fine dried egg noodles
- 2 tablespoons sesame oil
For the Sauce
- 1 chicken stock cube
- 3 tablespoons dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 200 ml boiling water
For Finishing Touches
- 1 tablespoon hoisin sauce, to 2 tablespoons
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 8 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Beef Fried Noodles
- 500 g lean minced beef
- 1 heaped tablespoon medium curry powder
- 1 tablespoon vegetable oil, for frying, plus more as needed
- 1 bunch spring onions, white and green parts separated
- 250 g bean sprouts
- 500 g fine dried egg noodles
- 2 tablespoons sesame oil
For the Sauce
- 1 chicken stock cube
- 3 tablespoons dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- 200 ml boiling water
For Finishing Touches
- 1 tablespoon hoisin sauce, to 2 tablespoons
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 8 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 4 min