Sticky Beef Noodles

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

250 g (9 oz) thin egg noodles

2 tbsp olive oil

1 tsp freshly minced garlic

1 tsp freshly minced ginger

500 g (1 lb 2 oz) minced (ground) beef

⅓ cup (80 ml) sweet chilli sauce

1 tsp brown sugar (see note 1)

3 tbsp tamari or all-purpose soy sauce

1 tbsp dark soy sauce

1 tbsp rice wine vinegar

2 cups frozen vegetables of choice (broccoli pictured)

½ cup (125 ml) water

1 tbsp cornflour (cornstarch)

2 spring onions (scallions), finely sliced

Chilli oil, to serve (optional)

Directions

Cook the noodles –

Cook the noodles as per the packet instructions, less 1 minute (ideally until they are just pliable). Rinse with cold water and set aside.

Cook the beef –

Heat a large, heavy-based frying pan over medium–high heat. Add the olive oil, garlic and ginger and cook for 30 seconds.

Add the beef and cook for 2–3 minutes until browned.

Add the sweet chilli sauce, brown sugar, tamari or all-purpose soy sauce, dark soy sauce and rice wine vinegar. Cook for 2–3 minutes until the sauce has thickened and caramelised.

Add the veggies –

Add the frozen vegetables. Place the lid on, and cook for 2–3 minutes or until the vegetables have softened to your liking.

Thicken the sauce –

In a small bowl, combine the water and cornflour and add the mixture to the stir-fry and cook, stirring, for 1–2 minutes until it is glossy and thickened.

Add the noodles –

Add the noodles and spring onion (reserve 1 tbsp for garnish) and cook for 1 minute or until the noodles are heated through.

Serve –

Serve topped with the reserved spring onion and chilli oil, if using.

Nutrition

• Serving Size: one-pan
• Calories: 371
• Total Fat: 12.7 g
• Saturated Fat: 3.2 g
• Trans Fat: 0.1 g
• Cholesterol: 93.1 mg
• Sodium: 1576.7 mg
• Total Carbohydrate: 30.2 g
• Dietary Fiber: 4.1 g
• Total Sugars: 6 g
• Protein: 34.9 g