Sticky beef noodles

 

• 250 g (9 oz) thin egg noodles
• ▢2 tbsp olive oil
• ▢1 tsp freshly minced garlic
• ▢1 tsp freshly minced ginger
• ▢500 g (1 lb) minced (ground) beef
• ▢80 ml (⅓ cup) sweet chilli sauce
• ▢1 tsp brown sugar (see note 1)
• ▢3 tbsp tamari or all-purpose soy sauce
• ▢1 tbsp dark soy sauce
• ▢1 tbsp rice wine vinegar
• ▢2 cups frozen vegetables of choice (broccoli pictured)
• ▢125 ml (½ cup) water
• ▢1 tbsp cornflour (cornstarch)
• ▢2 spring onions (scallions), finely sliced
• ▢Chilli oil, to serve (optional)

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• Cook the noodles – Cook the noodles as per the packet instructions, less 1 minute (ideally until they are just pliable). Rinse with cold water and set aside.
• Cook the beef – Heat a large, heavy-based frying pan over medium–high heat. Add the olive oil, garlic and ginger and cook for 30 seconds.
• Add the beef and cook for 2–3 minutes until browned.
• Add the sweet chilli sauce, brown sugar, tamari or all-purpose soy sauce, dark soy sauce and rice wine vinegar. Cook for 2–3 minutes until the sauce has thickened and caramelised.
• Add the veggies – Add the frozen vegetables. Place the lid on, and cook for 2–3 minutes or until the vegetables have softened to your liking. 
• Thicken the sauce – In a small bowl, combine the water and cornflour and add the mixture to the stir-fry and cook, stirring, for 1–2 minutes until it is glossy and thickened. 
• Add the noodles – Add the noodles and spring onion (reserve 1 tbsp for garnish) and cook for 1 minute or until the noodles are heated through.
• Serve – Serve topped with the reserved spring onion and chilli oil, if using.