Loading...

Heat some oil in a large pan over medium-high heat. Add the minced garlic and grated ginger and fry for about 1 minute until fragrant.

Add the beef mince to the pan. Break it up with a wooden spoon and cook until browned, about 5-7 minutes.

Once the beef has browned, add 2 tablespoons of light soy, 1 teaspoon of Chinese five spice, 1 teaspoon of chopped red chilli, and roughly 1 tablespoon of honey to the pan. Stir well to combine.

Continue to cook the beef mixture, stirring occasionally, until the beef is a little crispy and the sauce has reduced, becoming sticky and thickened. This will take about 5-8 minutes. Remove the cooked beef mixture from the pan and set aside.

While the beef is cooking, prepare the sauce. In a small bowl, combine 1 tablespoon of light soy, 1 tablespoon of dark soy, 1 teaspoon of mirin, 1 teaspoon of sesame seed oil, 1 teaspoon of sriracha, and 1 teaspoon of chopped red chilli. Mix thoroughly.

Cook your noodles of choice according to the package instructions. Drain well.

In the same pan used for the beef (no need to clean it), add a little more oil if needed. Add the sliced shallot and cook until it is slightly crispy, about 2-3 minutes.

Add the cooked noodles to the pan with the shallots. Pour the prepared sauce over the noodles and mix well to coat all the noodles.

Add the cooked beef back into the pan with the noodles and sauce. Mix everything together until well combined and heated through.

Serve the crispy chilli beef noodles into bowls. Garnish generously with chopped spring onions and sesame seeds. Enjoy!


Heat some oil in a large pan over medium-high heat. Add the minced garlic and grated ginger and fry for about 1 minute until fragrant.

Add the beef mince to the pan. Break it up with a wooden spoon and cook until browned, about 5-7 minutes.

Once the beef has browned, add 2 tablespoons of light soy, 1 teaspoon of Chinese five spice, 1 teaspoon of chopped red chilli, and roughly 1 tablespoon of honey to the pan. Stir well to combine.

Continue to cook the beef mixture, stirring occasionally, until the beef is a little crispy and the sauce has reduced, becoming sticky and thickened. This will take about 5-8 minutes. Remove the cooked beef mixture from the pan and set aside.

While the beef is cooking, prepare the sauce. In a small bowl, combine 1 tablespoon of light soy, 1 tablespoon of dark soy, 1 teaspoon of mirin, 1 teaspoon of sesame seed oil, 1 teaspoon of sriracha, and 1 teaspoon of chopped red chilli. Mix thoroughly.

Cook your noodles of choice according to the package instructions. Drain well.

In the same pan used for the beef (no need to clean it), add a little more oil if needed. Add the sliced shallot and cook until it is slightly crispy, about 2-3 minutes.

Add the cooked noodles to the pan with the shallots. Pour the prepared sauce over the noodles and mix well to coat all the noodles.

Add the cooked beef back into the pan with the noodles and sauce. Mix everything together until well combined and heated through.

Serve the crispy chilli beef noodles into bowls. Garnish generously with chopped spring onions and sesame seeds. Enjoy!
