Imported from Instagram

Crispy Beef Fried Noodles

Name: Crispy Beef Fried Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings
Cuisine: East Asian
Ingredients: 500 g Lean minced beef; 1 tbsp Medium curry powder (Heaped); 1.5 tbsp Vegetable oil (For frying; the source gives a range of 1–2 tbsp, plus more if needed during cooking.); 1 Spring onions (1 bunch; separate white and green parts); 250 g Bean sprouts; 500 g Fine dried egg noodles (Rehydrate according to packet instructions); 2 tbsp Sesame oil; 1 Chicken stock cube (For the sauce); 3 tbsp Dark soy sauce (For the sauce); 0.5 tsp Salt (For the sauce); 0.5 tsp Sugar (For the sauce); 0.5 tsp White pepper (For the sauce); 200 ml Boiling water (For the sauce); 1.5 tbsp Hoisin sauce (The source gives a range of 1–2 tbsp; Blue Dragon brand mentioned)

Recipe by Leanne Loughran McAuley @lelo_lemons · Instagram

Imported by Aidan O'Neill on SeeMeCook

Takeaway-style fried egg noodles tossed with curry-seasoned crispy beef, bean sprouts, spring onions, and a savory soy-based sauce. Hoisin gives the finished noodles a sweet, rich finish.

3 servings35 minEast Asian

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Ingredients

500 g Lean minced beef
1 tbsp Medium curry powder (Heaped)
1.5 tbsp Vegetable oil (For frying; the source gives a range of 1–2 tbsp, plus more if needed during cooking.)
1 Spring onions (1 bunch; separate white and green parts)
250 g Bean sprouts
500 g Fine dried egg noodles (Rehydrate according to packet instructions)
2 tbsp Sesame oil
1 Chicken stock cube (For the sauce)
3 tbsp Dark soy sauce (For the sauce)
0.5 tsp Salt (For the sauce)
0.5 tsp Sugar (For the sauce)
0.5 tsp White pepper (For the sauce)
200 ml Boiling water (For the sauce)
1.5 tbsp Hoisin sauce (The source gives a range of 1–2 tbsp; Blue Dragon brand mentioned)

Steps

1
Add the chicken stock cube, salt, sugar, and white pepper to the boiling water and stir until dissolved.
2
Stir the dark soy sauce into the dissolved stock mixture. Set the sauce aside.
3
Heat the vegetable oil in a large pan or wok.
4
Add the minced beef and curry powder. Cook until the beef is browned and crispy in places, then remove it from the pan and set aside.
5
If needed, add more vegetable oil to the pan. Add the white parts of the spring onions and stir-fry until fragrant.
6
Add the bean sprouts and cook for 1–2 minutes.
7
Rehydrate the dried egg noodles according to the packet instructions. Drain them in a colander and rinse immediately under cold water.
8
Rinse the noodles again under cold water just before adding them to the wok, loosening them as you do.
9
Add the noodles and sesame oil to the pan, then pour in the prepared sauce. Toss gently until the noodles are coated, taking care not to break them.
10
Return the cooked beef to the pan. Add the green parts of the spring onions and hoisin sauce, then toss until everything is hot and combined.
11
Serve the noodles. The suggested accompaniments are a crispy-bottom fried egg, a drizzle of chilli oil, and tenderstem broccoli.

Notes

The caption does not specify the exact noodle rehydration time or cooking temperature. Serving suggestion: top with a crispy-bottom fried egg and chilli oil, with tenderstem broccoli on the side. The transcript also notes the noodles can be portioned into containers and made ahead or batch-cooked; no storage or reheating details are provided.