Takeaway Style Crispy Beef Fried Noodles
Takeaway Style Crispy Beef Fried Noodles
Ingredients
For the Crispy Beef
- 1 pound ground beef, lean
- 1 tablespoon yellow curry powder
- 1 tablespoon vegetable oil, as needed
For the Noodles and Vegetables
- 12 ounces fine egg noodles
- 1 bunch spring onions, sliced, white and light green parts separated from dark green parts
- 6 ounces bean sprouts
For the Homemade Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
For Finishing and Serving
- 2 tablespoons hoisin sauce
- 4 large eggs, optional, for frying
- 1 tablespoon chili oil, optional, for serving
- 1 pound tenderstem broccoli, optional, for steaming or stir-frying
Instructions
- 1
Prepare the Homemade Sauce: In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, rice vinegar, sesame oil, granulated sugar, cornstarch, and water until well combined. Set aside.
⏱️ 3 min
- 2
Cook the Crispy Beef: Heat a large wok or skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until the beef is browned and most of the fat has rendered. Drain any excess fat. Add the yellow curry powder and continue to cook, stirring frequently, until the beef is crispy and golden brown. Remove the crispy beef from the pan and set aside, leaving about 1 tablespoon of rendered fat in the pan (add vegetable oil if needed).
⏱️ 10 min
- 3
Cook the Noodles: While the beef is cooking, bring a large pot of water to a boil. Add the fine egg noodles and cook according to package instructions until tender. Drain well and set aside.
⏱️ 7 min
- 4
Stir-fry Vegetables: In the same wok or skillet with the remaining fat, add the white and light green parts of the sliced spring onions. Stir-fry for 1 minute until fragrant. Add the bean sprouts and stir-fry for another 2-3 minutes until slightly tender-crisp.
⏱️ 4 min
- 5
Combine Noodles and Sauce: Add the cooked and drained noodles to the wok with the vegetables. Pour the prepared homemade sauce over the noodles and vegetables. Toss gently to coat everything evenly, trying not to break the noodles.
⏱️ 3 min
- 6
Add Beef and Garnish: Return the crispy minced beef to the wok. Add the dark green parts of the sliced spring onions. Toss all ingredients together to combine.
⏱️ 2 min
- 7
Finish with Hoisin: Drizzle the hoisin sauce over the noodles and toss again until well incorporated.
⏱️ 1 min
- 8
Optional Fried Eggs and Broccoli: If desired, fry the eggs in a separate pan until the whites are set and the yolks are still runny. Steam or stir-fry the tenderstem broccoli until tender-crisp. Serve the noodles immediately in bowls or containers. Top each serving with a fried egg (if using), a drizzle of chili oil (if using), and additional fresh spring onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Takeaway Style Crispy Beef Fried Noodles
Ingredients
For the Crispy Beef
- 1 pound ground beef, lean
- 1 tablespoon yellow curry powder
- 1 tablespoon vegetable oil, as needed
For the Noodles and Vegetables
- 12 ounces fine egg noodles
- 1 bunch spring onions, sliced, white and light green parts separated from dark green parts
- 6 ounces bean sprouts
For the Homemade Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon cornstarch
- 2 tablespoons water
For Finishing and Serving
- 2 tablespoons hoisin sauce
- 4 large eggs, optional, for frying
- 1 tablespoon chili oil, optional, for serving
- 1 pound tenderstem broccoli, optional, for steaming or stir-frying
Instructions
- 1
Prepare the Homemade Sauce: In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, rice vinegar, sesame oil, granulated sugar, cornstarch, and water until well combined. Set aside.
⏱️ 3 min - 2
Cook the Crispy Beef: Heat a large wok or skillet over medium-high heat. Add the ground beef and break it up with a spoon. Cook, stirring occasionally, until the beef is browned and most of the fat has rendered. Drain any excess fat. Add the yellow curry powder and continue to cook, stirring frequently, until the beef is crispy and golden brown. Remove the crispy beef from the pan and set aside, leaving about 1 tablespoon of rendered fat in the pan (add vegetable oil if needed).
⏱️ 10 min - 3
Cook the Noodles: While the beef is cooking, bring a large pot of water to a boil. Add the fine egg noodles and cook according to package instructions until tender. Drain well and set aside.
⏱️ 7 min - 4
Stir-fry Vegetables: In the same wok or skillet with the remaining fat, add the white and light green parts of the sliced spring onions. Stir-fry for 1 minute until fragrant. Add the bean sprouts and stir-fry for another 2-3 minutes until slightly tender-crisp.
⏱️ 4 min - 5
Combine Noodles and Sauce: Add the cooked and drained noodles to the wok with the vegetables. Pour the prepared homemade sauce over the noodles and vegetables. Toss gently to coat everything evenly, trying not to break the noodles.
⏱️ 3 min - 6
Add Beef and Garnish: Return the crispy minced beef to the wok. Add the dark green parts of the sliced spring onions. Toss all ingredients together to combine.
⏱️ 2 min - 7
Finish with Hoisin: Drizzle the hoisin sauce over the noodles and toss again until well incorporated.
⏱️ 1 min - 8
Optional Fried Eggs and Broccoli: If desired, fry the eggs in a separate pan until the whites are set and the yolks are still runny. Steam or stir-fry the tenderstem broccoli until tender-crisp. Serve the noodles immediately in bowls or containers. Top each serving with a fried egg (if using), a drizzle of chili oil (if using), and additional fresh spring onions.
⏱️ 5 min