Takeaway Style Crispy Beef Fried Noodles
Takeaway Style Crispy Beef Fried Noodles
Ingredients
For the Crispy Beef
- 1 pound ground beef, lean
- 1 tablespoon curry powder
- 2 tablespoons vegetable oil
For the Noodles
- 12 ounces fine egg noodles
For the Stir-Fry
- 1 bunch green onions, sliced, white and light green parts separated from dark green parts
- 2 cups bean sprouts
- 1 tablespoon vegetable oil
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water, or chicken broth
For Finishing and Serving
- 2 tablespoons hoisin sauce
- 1/4 cup green onions, dark green parts, chopped, for garnish
- 4 eggs, optional, for frying
- 1 teaspoon chili oil, optional, as needed
- 1 bunch broccolini, optional, steamed or roasted
Instructions
- 1
In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, granulated sugar, sesame oil, cornstarch, and water (or chicken broth) until smooth. Set the sauce aside. Slice the green onions, separating the white and light green parts from the dark green parts.
⏱️ 5 min
- 2
Bring a large pot of salted water to a rolling boil. Add the fine egg noodles and cook according to package directions until they are al dente, typically 3 to 5 minutes. Drain the noodles thoroughly and set them aside.
⏱️ 7 min•🌡️ 212
- 3
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the ground beef and curry powder. Cook, breaking up the beef with a spatula, until it is deeply browned and crispy, about 8 to 10 minutes. Drain off any excess fat, then remove the crispy beef from the wok and set it aside.
⏱️ 10 min
- 4
Add 1 tablespoon of vegetable oil to the same wok. Add the white and light green parts of the sliced green onions and the bean sprouts. Stir-fry for 2 to 3 minutes until they are slightly tender-crisp.
⏱️ 3 min
- 5
Add the cooked and drained egg noodles to the wok with the stir-fried vegetables. Pour the prepared sauce over the noodles and vegetables. Toss everything together vigorously for 1 to 2 minutes, ensuring the noodles are well coated and the sauce thickens.
⏱️ 2 min
- 6
Return the crispy ground beef to the wok. Add half of the chopped dark green parts of the green onions. Toss gently to combine, being careful not to break the noodles.
⏱️ 1 min
- 7
Add the hoisin sauce to the wok. Toss again until all ingredients are evenly coated and well combined.
⏱️ 1 min
- 8
Transfer the crispy beef fried noodles to serving plates or takeaway containers. Garnish with the remaining chopped dark green parts of the green onions.
⏱️ 1 min
- 9
For an extra touch, you may top each serving with a fried egg, a drizzle of chili oil, and a side of steamed or roasted broccolini.
Kitchen Tools
Nutrition Facts (per serving)
Takeaway Style Crispy Beef Fried Noodles
Ingredients
For the Crispy Beef
- 1 pound ground beef, lean
- 1 tablespoon curry powder
- 2 tablespoons vegetable oil
For the Noodles
- 12 ounces fine egg noodles
For the Stir-Fry
- 1 bunch green onions, sliced, white and light green parts separated from dark green parts
- 2 cups bean sprouts
- 1 tablespoon vegetable oil
For the Sauce
- 1/4 cup soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water, or chicken broth
For Finishing and Serving
- 2 tablespoons hoisin sauce
- 1/4 cup green onions, dark green parts, chopped, for garnish
- 4 eggs, optional, for frying
- 1 teaspoon chili oil, optional, as needed
- 1 bunch broccolini, optional, steamed or roasted
Instructions
- 1
In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, granulated sugar, sesame oil, cornstarch, and water (or chicken broth) until smooth. Set the sauce aside. Slice the green onions, separating the white and light green parts from the dark green parts.
⏱️ 5 min - 2
Bring a large pot of salted water to a rolling boil. Add the fine egg noodles and cook according to package directions until they are al dente, typically 3 to 5 minutes. Drain the noodles thoroughly and set them aside.
⏱️ 7 min•🌡️ 212 - 3
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the ground beef and curry powder. Cook, breaking up the beef with a spatula, until it is deeply browned and crispy, about 8 to 10 minutes. Drain off any excess fat, then remove the crispy beef from the wok and set it aside.
⏱️ 10 min - 4
Add 1 tablespoon of vegetable oil to the same wok. Add the white and light green parts of the sliced green onions and the bean sprouts. Stir-fry for 2 to 3 minutes until they are slightly tender-crisp.
⏱️ 3 min - 5
Add the cooked and drained egg noodles to the wok with the stir-fried vegetables. Pour the prepared sauce over the noodles and vegetables. Toss everything together vigorously for 1 to 2 minutes, ensuring the noodles are well coated and the sauce thickens.
⏱️ 2 min - 6
Return the crispy ground beef to the wok. Add half of the chopped dark green parts of the green onions. Toss gently to combine, being careful not to break the noodles.
⏱️ 1 min - 7
Add the hoisin sauce to the wok. Toss again until all ingredients are evenly coated and well combined.
⏱️ 1 min - 8
Transfer the crispy beef fried noodles to serving plates or takeaway containers. Garnish with the remaining chopped dark green parts of the green onions.
⏱️ 1 min - 9
For an extra touch, you may top each serving with a fried egg, a drizzle of chili oil, and a side of steamed or roasted broccolini.