Spicy Beef Noodles

These noodles are the happy result of a midweek fridge clear-out. Half a jar of gochujang sat winking at me, along with a pack of mince bought with bolognese in mind, but not yet used. The combination, along with some honey and oyster sauce, transforms the beef into a caramelised, spicy number. Unctuous and mouth-wateringly good, especially when tossed with noodles (and some greens for balance).

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Ingredients

onion 1 (chopped)
garlic cloves 4 (crushed)
dried noodles 250 g
spring onions 1 (sliced)
mixed chillies ⅓ (sliced)
gochujang 4 tsp
chilli flakes 2 tsp
oyster sauce 2 tbsp
honey 4 tbsp
beef mince 500 g
spring greens 200 g (shredded)
soy sauce 2 tbsp
rice vinegar 4 tbsp

Method

Peel and chop the onion, peel and crush the garlic.
Cook the noodles according to the packet instructions. Drain and rinse under cold water, set aside.
Slice the spring onions. Slice the chillies (optional to use as little or as much chilli as you prefer!).
Mix the gochujang, chilli flakes, oyster sauce and honey in a bowl, set aside. This is your sauce for step 6.
Heat a dash of oil in a large frying pan or wok over a medium heat. Add the onion and garlic and cook for 5–7 minutes, stirring occasionally until soft.
Add the mince and turn up the heat slightly. Cook for a few minutes until browned, breaking up the mince with the back of your spoon. Add the sauce and mix well. Cook for another 2–3 minutes, stirring occasionally until starting to caramelise.
Stir in the greens. Once wilted, add the noodles, soy sauce and rice vinegar, combine well.
Plate up your noodles and sprinkle with the spring onion and chillies. Enjoy!

Spicy Beef Noodles

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Ingredients

Method

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