Ginger beef noodles

Name: Ginger beef noodles
Cook time: 20 min
Yield: 2

with shredded cabbage and peanuts

Ready in around 20 mins

RECIPE FACT:

Ginger is not a root. It’s a rhizome with an underground stem that can produce root and shoot systems of a new plant.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE NOODLES AND THE VEGETABLES:
Using your hands, gently loosen the strands of fresh Hokkien noodles. Once the water is boiling, add the noodles to the pot and cook for 2-3 mins or until al dente. Reserving 2 Tbsp of the cooking water, drain the noodles well into a colander and drizzle with oil to stop from sticking. Peel then finely slice the red onion. Roughly chop the coriander, including the stalks and set aside.
2. TO COOK THE GINGER BEEF:
Heat a large non-stick frying pan or a wok with a drizzle of oil over a high heat. Once hot add the ginger beef mince, red onion and season with salt and pepper. Cook for 4-5 mins, breaking up any large clumps with a wooden spoon.
3. TO FINISH THE GINGER BEEF:
Add the noodles, chow mein sauce, reserved water and cook for 1-2 mins until hot. Add the Asian coleslaw and toss to combine.
TO SERVE:
Divide the beef noodles between bowls. Top with mung beans, peanuts and sesame seeds and chopped coriander. Finish with a drizzle of lemon chilli oil.