Ingredients
Units
Scale
- 250 g thin noodles (ramen pictured)
- 2 tbsp olive oil
- 1 tsp garlic, freshly minced
- 1 tsp ginger, freshly minced
- 500 g beef mince/ground beef
- 1/3 cup sweet chilli sauce
- 1/3 cup all-purpose soy sauce
- 1 tbsp rice wine vinegar
- 2 cups frozen vegetables of choice (broccoli pictured)
- 2 spring onions/scallions, finely sliced
- 1 sliced chilli (optional)
- Chilli oil, to serve (optional)
- Sesame seeds, to garnish (optional)
Instructions
- Cook noodles as per packet instructions, less 1 minute. Rinse with cold water and set aside.
- Heat a large skillet on medium-high heat. Add the olive oil, garlic and ginger, and cook for 30 seconds until fragrant.
- Add the beef and cook until browned for 2-3 minutes.
- Add the sweet chilli sauce, all-purpose soy sauce and rice wine vinegar. Cook for 2-3 minutes until the sauce has thickened and caramelised.
- Add the frozen vegetables. Place the lid on, and cook for 2-3 minutes or until the vegetables soften slightly.
- Add the noodles and spring onion, and cook for 1 minute or until the noodles are heated through.
- Serve topped with sliced chilli, chilli oil and sesame seeds, if using.
Notes
MAKE AHEAD
Sticky Beef Noodles are best enjoyed immediately but do make good leftovers; see the storage and reheating instructions below.
LEFTOVERS
Refrigerate cooked Sticky Beef Noodles for up to 3 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: noodles, beef, beef noodles, sticky beef noodle
- Method: pan
- Cuisine: Asian