Chilli Crisp Beef Noodles

SERVES 4 | 20 MINS PREP | 15 MINS COOK TIME

METHOD

Noodles
500g premium beef mince
1 Tbsp sesame oil
2 garlic cloves, minced
1 Tbsp fresh ginger, grated
1 red capsicum, sliced
1 carrot, julienned
1 courgette, julienned
100g sugar snap peas or green beans, trimmed
3 spring onions, sliced
1 Tbsp chilli crisp (bought or homemade)
300g noodles like ramen or udon
1 tsp sesame seeds
Fresh coriander leaves to serve

Sauce
3 Tbsp salt-reduced soy sauce
1 Tbsp rice vinegar
1 tsp honey
1 tsp cornflour mixed with 2 tsp of water

Homemade chilli crisp - makes ¾ cup
½ cup neutral oil such as rice bran
3 cloves garlic, finely sliced
2 tbsp crushed chilli flakes
½ tsp smoked paprika
½ tsp black pepper
1 tsp rice vinegar (for balance)

METHOD

Cook the noodles according to packet instructions and set aside for later.

Mix the soy, vinegar, honey and cornflour together in a jug and set aside.

In a large wok, heat a little oil and add the mince. Cook for 5 minutes until browned breaking it up as it cooks.

Add the garlic, ginger and cook for a minute or two until fragrant. Remove from the wok and set aside.

Stir fry the vegetables for a few minutes until tender but crisp.

Add the beef mince back in, with the chilli crisp and cook until fragrant.

Pour in the sauce, coating the beef and vegetables well. Let simmer and bubble for a few minutes until you start to see it thicken.

Toss the cooked noodles in, mixing through all the mince and vegetables.

Serve it hot from the wok with sesame seeds and coriander on the top.

To make chilli crisp

Heat the oil in a small pan over low-medium heat. Add the garlic and cook, stirring, until golden and crispy (about 5 minutes). Be careful not to burn it.

In a heatproof bowl, combine the chilli flakes, smoked paprika, and black pepper.

Carefully pour the hot oil over the spices, stirring well. Add the rice vinegar for a little balance.

Let it cool, then transfer to a clean jar. Store in the fridge for up to 2 weeks.

RECIPE & IMAGE THANKS TO RECIPES.CO.NZ

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