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Ingredients
Method
- 4 crushed garlic cloves
- Bunch of spring onions, sliced
- 2 tbsp veg oil
- 500g 5% fat minced beef
- 250g medium egg noodles
- Handful of broccolini, cut into thirds
- 2 tbsp gochujang paste or sriracha
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- Cook the garlic and spring onions in 1 tbsp of oil in a frying pan until softened. Add the beef to the pan and fry for about 7 mins, breaking with a wooden spoon as you go, until nicely browned and just starting to crisp. Meanwhile, cook the noodles in boiling water according to packet instructions, adding the broccolini to the water for the last 2-3 mins of cooking time. Drain, return to the pan, and reserve a cup of the cooking water.
- Mix the remaining oil with the gochujang, rice vinegar and soy, then stir half of the mixture through the crispy beef. Loosen everything with a splash of cooking water, then stir the remaining sauce through the drained noodles and broccolini in the noodle pan and mix well. Serve the noodle mixture in bowls and top with the crispy beef, and enjoy.
15 mins
4 serving
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