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Spicy beef noodle stir-fry

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 x 440g pkt flat rice noodles
  • 80ml (1/3 cup) Massel chicken style liquid stock
  • 60ml (1/4 cup) hoisin sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons brown sugar
  • 1 garlic clove, crushed
  • 1 teaspoon finely grated fresh ginger
  • 1/2 teaspoon Chinese five spice
  • 1 tablespoon peanut oil
  • 500g beef mince
  • 1 bunch broccolini, coarsely chopped
  • 1 small red capsicum, halved, deseeded, thinly sliced
  • 1 large carrot, peeled, halved crossways, cut into matchsticks
  • 2 large shallots, trimmed, thinly sliced


  • 1
    Prepare the noodles following packet directions. Combine the stock, hoisin sauce, soy sauce, sugar, garlic, ginger and Chinese five spice in a small bowl.
  • 2
    Heat a wok over high heat. Add half the oil and heat until smoking. Swirl to coat. Add the mince and stir-fry for 5 minutes or until the mince changes colour. Transfer to a plate. Heat the remaining oil in the wok. Add the broccolini, capsicum and carrot. Stir-fry for 2 minutes or until the broccolini is bright green and tender crisp.
  • 3
    Add the stock mixture, mince, noodles and shallot to the wok. Stir-fry for 2 minutes or until the noodles are soft and heated through. Divide among serving bowls to serve.

Source: taste.com.au


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