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: In a bowl, add 200ml boiling water. Dissolve the chicken stock cube, salt, sugar, and white pepper in the hot water, stirring well. Then, stir in the dark soy sauce and set the sauce aside.
⏱️ 3 min
- 2
Cook the beef: Heat 1 to 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the minced beef and curry powder. Cook until the beef is browned and crispy in places. Once cooked, remove the beef from the pan and set it aside in a separate bowl.
⏱️ 8 min
- 3
Sauté the vegetables: If needed, add a little more vegetable oil to the pan or wok. Add the white part of the spring onions and stir-fry until fragrant. Then, add the bean sprouts and cook for 1 to 2 minutes, stir-frying them.
⏱️ 4 min
- 4
Add noodles: Rehydrate the fine dried egg noodles according to their packet instructions. Immediately after draining, rinse the noodles in a colander under cold water. Rinse them again before adding them to the wok to ensure they are well loosened. Add the rehydrated noodles to the pan with the sautéed vegetables. Drizzle the sesame oil over the noodles, then pour the prepared sauce over them. Toss all ingredients well to coat.
⏱️ 10 min
- 5
Final toss: Return the cooked crispy beef to the pan. Add the green parts of the spring onions and the hoisin sauce. Toss all the ingredients again until everything is hot and thoroughly combined, trying your best not to break the noodles.
⏱️ 5 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: In a bowl, add 200ml boiling water. Dissolve the chicken stock cube, salt, sugar, and white pepper in the hot water, stirring well. Then, stir in the dark soy sauce and set the sauce aside.
⏱️ 3 min - 2
Cook the beef: Heat 1 to 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Add the minced beef and curry powder. Cook until the beef is browned and crispy in places. Once cooked, remove the beef from the pan and set it aside in a separate bowl.
⏱️ 8 min - 3
Sauté the vegetables: If needed, add a little more vegetable oil to the pan or wok. Add the white part of the spring onions and stir-fry until fragrant. Then, add the bean sprouts and cook for 1 to 2 minutes, stir-frying them.
⏱️ 4 min - 4
Add noodles: Rehydrate the fine dried egg noodles according to their packet instructions. Immediately after draining, rinse the noodles in a colander under cold water. Rinse them again before adding them to the wok to ensure they are well loosened. Add the rehydrated noodles to the pan with the sautéed vegetables. Drizzle the sesame oil over the noodles, then pour the prepared sauce over them. Toss all ingredients well to coat.
⏱️ 10 min - 5
Final toss: Return the cooked crispy beef to the pan. Add the green parts of the spring onions and the hoisin sauce. Toss all the ingredients again until everything is hot and thoroughly combined, trying your best not to break the noodles.
⏱️ 5 min