Ingredients
- 4 nests of medium thickness dried egg noodles (approx. 200-250g)
- 400g beef mince
- 3tbs vegetable oil
- 100g button mushroom, diced
- 1 red pepper, diced
- 2 small onions, thinly sliced
- 5 garlic cloves, sliced
- 1tsp dried chilli flakes
- For the sauce:
- 70ml light soy sauce
- 1tbs honey
- 2tbs rice wine vinegar
- 1tbs cornflour, mixed with 50ml water
- 1tbs cracked black pepper
- 2tbs toasted sesame seeds
- 2 spring onions, thinly sliced for garnish
- 1 red chilli, thinly sliced for garnish
- Fresh coriander leaves, for garnish
- Place a large pot of boiling water on the heat and add the noodles. Cook for about four to five minutes or until just cooked, then strain, rinse with cold water and set aside.
- Place a large nonstick pan on the heat. Add the beef mince and break it up with a wooden spoon. Cook for five to seven minutes, making sure you get as much colour as possible on the mince.
- Remove the mince from the pan and place in a bowl. Add two tablespoons of vegetable oil, then add the mushroom, pepper and onions. Cook over a high heat for three minutes until they begin to soften, then take the veg out of the pan and add it to the bowl with the mince.
- Place the pan back on the heat and add a tablespoon of oil along with the sliced garlic and chilli flakes. Cook over a medium heat until the garlic just starts to turn brown, then return the browned mince and veg back to the pan.
- Now mix the soy sauce, honey, vinegar, cornflour and pepper together in a small bowl. Add this to the pan and cook over a high heat until the corn flour activates and the sauce thickens to coat the veg and mince.
- Add the strained noodles to the pan and cook for one to two minutes to heat through, stirring them regularly through the sauce and mince, then remove the pan from the heat.
- To serve, use a tongs to lift the noodles into serving bowls, then top with the mince and veg. Garnish with some toasted sesame seeds, spring onions, red chilli and coriander.
