Lazy Hoisin Beef Noodles
What You Will Need
Ingredients
- 250 g dried egg noodles
- 600 g lean beef mince
- 1 tbsp neutral oil
- 1 onion thinly sliced
- 3 cloves of garlic crushed
- 3 cm finely grated fresh ginger grated
- 2 carrots grated or cut into thin matchsticks
- ½ green cabbage finely sliced, about 450g
- 1 red capsicum thinly sliced
- 1 C shelled edamame beans
- 3 spring onions sliced
- 1 tbsp sesame seeds lightly toasted
Sauce Mix
- ⅓ C Lee Kum Kee Hoisin Sauce
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp rice vinegar
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp sriracha sauce optional
- ¼ C water
- 1 tsp cornflour
Made with
Lee Kum Kee products
How to make it
-
Cook the noodles according to packet instructions. Drain and set aside.
-
Whisk together the hoisin sauce, soy sauce, rice vinegar, sesame oil, sriracha or chilli garlic sauce, if using, water and cornflour.
-
Heat the oil in a large frying pan or wok over medium-high heat. Add the beef mince and cook for 5–6 minutes, breaking it up with a wooden spoon, until browned and cooked through.
-
Add the onion, crushed garlic and ginger. Stir fry for 2 minutes, until fragrant. Add the carrot, cabbage and capsicum. Stir fry for 4–5 minutes, until the vegetables have softened but still have a little bite.
-
Add the edamame, cooked noodles and sauce. Toss everything together for 2–3 minutes, until the sauce thickens and coats the noodles.
-
Stir through most of the spring onions. Serve topped with the remaining spring onions and sesame seeds.