Cooking stir-fries at home can sometimes be underwhelming, especially when they don’t taste as good as the ones you get from your local restaurant. But the good news is that with the right approach, you too can soon be turning out a seriously tasty beef noodles stir fry.
It’s easy to think you need a long list of sauces to create noodle stir-fry magic, but that’s not the case. I’ve found that a few key flavours create a great base, and from there you can tweak things to suit your taste.
Some of my essentials? A punch of garlic and ginger (keep a tube of ginger paste on hand for super speedy dinners). I also love the combination of roughly chopped roasted peanuts and sesame seeds. They add loads of flavour and crunch. Buy them pre-roasted for convenience, or give them a quick flash in the frying pan before you start cooking if they need a little freshening up.
While a great wok is hard to beat, a wide-based frying pan is also a fantastic option for stir-frying. The generous surface area helps you achieve a lovely caramelisation, which means more flavour.
And finally, our hero ingredient: crispy chilli oil to dollop over the top. There are so many good ones available now. The heat can vary from brand to brand, so try a few and find the one you love the most!
Ingredients
Method
Cook noodles in a large saucepan of boiling water following packet instructions. Set aside.
Meanwhile, in a large frying pan, heat oil on high. Add beef mince and cook for 5 minutes or until browned, breaking up any lumps with a spoon. Add ginger and garlic and sauté for 1 minute. Combine the cornflour and water in a small bowl. Stir in kecap manis and sugar. Pour into mince mixture and cook for 3 minutes, until reduced and glossy. Remove from pan and set aside.
In the same pan, heat the remaining oil on high heat. Sauté bok choy for 3–4 minutes. Stir in cooked noodles, extra kecap manis and half the peanuts and sesame seeds.
Serve noodles and vegetables topped with mince, sprinkled with extra peanut sesame mixture and crispy chilli oil. Top with green onion.
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