• Yield: Serves 2

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

Pimp My Noodles by Kathy Kordalis


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.