This crispy noodle and savoury meaty sauce combo is a winner!
Crispy noodle base:
150 g (5 oz) egg noodles, cooked according to the packet instructions
2 tsp sesame oil, plus extra for greasing
pinch of salt
Beef and black bean sauce:
1 tbsp vegetable oil (plus extra for greasing)
1 onion, sliced
2 garlic cloves, sliced
1 tbsp ginger paste
1 green (bell) pepper, roughly chopped
300 g (10 1/2 oz) beef strips
3–4 tbsp black bean sauce
2 spring onions (scallions), cut diagonally
drizzle of honey
squeeze of Sriracha
Preheat the oven to 180°C (350°F/Gas 4). Toss the noodles with 1 teaspoon sesame oil.
Grease a 20 cm (8 in) square baking dish with a little oil. Add the noodles and remaining sesame oil, sprinkle with salt and bake for 10 minutes. Check that the noodles are cooking evenly, then bake for a further 5 minutes or until crisp and golden.
For the beef and black bean sauce, heat 1 tablespoon vegetable oil in a frying pan (skillet) over a medium-high heat. Add the onion, garlic, ginger and pepper and stir-fry for 5 minutes. Add the beef and cook for a further 5 minutes, then add the black bean sauce, spring onions, honey and Sriracha and cook for a further 5 minutes. Serve on top of the crispy noodles.
Recipe excerpted with permission from Pimp My Noodles by Kathy Kordalis, published by Hardie Grant Books August 2017.
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