Description
Sticky Beef Noodles are a quick and easy one-pan dinner made with caramelised minced beef, egg noodles, frozen vegetables, and a glossy sweet-savoury sauce. Ready in just 15 minutes, this budget-friendly recipe is perfect for busy weeknights.
Ingredients
250 g thin egg noodles
2 tablespoons olive oil
1 teaspoon minced garlic
1 teaspoon minced ginger
500 g minced beef
1/3 cup sweet chilli sauce
1 teaspoon brown sugar (optional)
3 tablespoons tamari or all-purpose soy sauce
1 tablespoon dark soy sauce
1 tablespoon rice wine vinegar
2 cups frozen vegetables
1/2 cup water
1 tablespoon cornflour (cornstarch)
2 spring onions, finely sliced
Chilli oil, to serve (optional)
Instructions
1. Cook the egg noodles according to packet instructions, reducing cooking time by one minute. Rinse with cold water and set aside.
2. Heat a large frying pan over medium-high heat and add olive oil, garlic, and ginger. Cook for 30 seconds until fragrant.
3. Add minced beef and cook for two to three minutes until browned.
4. Stir in sweet chilli sauce, brown sugar, soy sauce, dark soy sauce, and rice wine vinegar. Cook until caramelised.
5. Add frozen vegetables, cover with a lid, and cook until vegetables are tender.
6. Mix water and cornflour in a small bowl and add to the pan. Stir until the sauce thickens and becomes glossy.
7. Add cooked noodles and spring onions, reserving some for garnish. Toss until heated through.
8. Serve immediately with reserved spring onions and chilli oil if desired.
Notes
Brown sugar can be omitted depending on the sweetness of your sweet chilli sauce.
This dish is best eaten fresh but leftovers keep well for up to three days.
Not suitable for freezing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 85 mg