Ingredients
STIR-FRY
- 200 g (7 oz) wide flat rice noodles
- 1 tsp sesame oil (to toss through the noodles)
- 1 tbsp extra-virgin olive oil
- 1 tbsp freshly minced garlic
- 2 spring onions (scallions), finely sliced (white and green parts separated)
- 500 g (1 lb 2 oz) minced (ground) beef
- 1 carrot, peeled and julienned or cut into thin batons
- ½ wombok cabbage, finely shredded (roughly 4 cups)
SAUCE
- ¼ cup (60 ml) hoisin sauce
- 1 tbsp tamari or all-purpose soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice wine vinegar (can be substituted with white vinegar or lime juice)
- 1 tbsp brown sugar
- 1 tsp sesame oil
TO SERVE
- ¼ cup (40 g) crushed roasted peanuts (optional, can be substituted with crispy shallots)
- Lime wedges
Instructions
- Prepare the noodles according to the packet instructions. Drain, rinse under cold water, then toss with the sesame oil to prevent sticking. Set aside. The noodles can be served hot or cold. If you would prefer hot noodles, prepare the noodles as per the packet instructions once you have cooked the beef (after step 4) and don’t rinse them in cold water.
- Heat the oil in a large, deep, heavy-based frying pan over medium–high heat. Add the garlic and the white parts of the spring onion. Cook for 30 seconds until just softened and fragrant. Add the beef mince and cook, breaking it up, for 5–7 minutes or until browned.
- Add the carrot and cabbage and cook for 2–3 minutes until softened.
- Add the hoisin sauce, tamari or all-purpose soy sauce, dark soy sauce, rice wine vinegar, brown sugar and sesame oil. Cook for 2–3 minutes or until browned and sticky.
- Divide the noodles among four bowls, top with the sticky beef mixture, crushed peanuts, green parts of the spring onion and serve with the lime wedges.
Notes
Make Ahead
Cook the beef and vegetable mixture up to 3 days in advance and store in an airtight container in the fridge. The beef mixture only (not the noodles) can be frozen for up to 3 months. Thaw completely overnight in the fridge prior to reheating for best results. Reheat in the microwave or on the stovetop.
The noodles can also be cooked ahead, then rinsed (to remove the starch), drained and tossed with sesame oil. Store for up to 3 days in an airtight container in the fridge. Not suitable to freeze. Can be served hot or cold. Reheat in the microwave or cover briefly with warm water before draining and serving.
Leftovers
Fridge – Store the beef and noodles separately in airtight containers for up to 3 days.
Freezer – The beef mixture only (not the noodles) can be frozen for up to 3 months.
Reheat – Microwave or reheat the beef gently on the stovetop with a splash of water. The noodles can be served cold or rinsed in warm water (before being drained and served) or microwaved.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Beef
- Method: Stovetop
- Cuisine: Asian-inspired