Crispy Beef Fried Noodles

• servings: 6
• active time: 45 minutes
• total time: 90 minutes

Ingredients

17 ⅔ oz shaved beef steak

2 heaped tbsp medium curry powder

1–2 tbsp vegetable oil (for frying)

2 bunches spring onions (white and green parts separated)

4 cloves minced or grated garlic

1 cup shredded carrots

2 cups shredded cabbage

1 cup diced mushrooms

1 cup bean sprouts

17 ⅔ oz fine dried egg noodles

2 tbsp sesame oil

Sauce

1 chicken stock cube

3 tbsp dark soy sauce

1/2 tsp salt

2 tsp sugar

1 tsp white or black pepper

1 cup boiling water

Finishing Touches

2 tbsp hoisin sauce

Directions

Prepare the sauce – Dissolve the stock cube, salt, sugar, and white pepper in boiling water. Stir in soy sauce and set aside.

Cook the beef – Heat vegetable oil in a large pan or wok. Add minced beef and curry powder. Cook until browned and crispy in places. Remove and set aside.

Sauté the veg – Add more oil if needed. Stir-fry the white part of the spring onions and garlic until fragrant, then add carrots, cabbage, mushrooms, and bean sprouts and cook for 7-8 minutes.

Add noodles – Rehydrate noodles according to packet instructions. Rinse in a colander under cold water immediately after draining, and again before adding to the wok to loosen. Add to the pan with sesame oil and the sauce. Toss well to coat.

Final toss – Return the cooked beef to the pan along with green spring onions and hoisin sauce. Toss again until hot and combined.

Serving Suggestion

Top each serving with a crispy-bottom fried egg, a drizzle of chilli oil, and a side of tenderstem broccoli.