Crispy beef & broccoli noodles

Name: Crispy beef & broccoli noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 4 cloves garlic, crushed; 1 bunch bunch salad onions, finely sliced; 4 tbsp Vegetable oil; 500 g pack British lean beef mince 5% fat; 250 g medium egg noodles; 1 head broccoli, cut into small bitesized pieces; 2 tbsp Cooks’ Ingredients Gochujang Paste (or sriracha); 2 tbsp Japanese rice vinegar; 2 tbsp light soy sauce

Minced beef needn’t take ages to cook. Here’s how to turn it into a quick meal, with a tasty homemade chilli oil sauce you'll make again and again.

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HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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4 cloves garlic, crushed
1 bunch bunch salad onions, finely sliced
4 tbsp Vegetable oil
500g pack British lean beef mince 5% fat
250g medium egg noodles
1 head broccoli, cut into small bitesized pieces
2 tbsp Cooks’ Ingredients Gochujang Paste (or sriracha)
2 tbsp Japanese rice vinegar
2 tbsp light soy sauce

Put the garlic and salad onion whites into a small, heatproof bowl. Heat the oil in a large frying pan until hot and shimmering, then carefully pour over the garlic and salad onions so it sizzles.
Return the pan to the heat with 1 tbsp onion-infused oil. Add the mince and fry for 8 minutes, breaking up with a wooden spoon, until nice and crisp and cooked through with no pink meat and juices that run clear.
Bring a large pan of salted water to the boil, then add the noodles and broccoli. Stir, then turn off the heat and allow to stand for 6 minutes. Drain, reserving a cup of cooking water, then return to the pan.
Mix the gochujang, rice vinegar and soy into the remaining garlic and onion oil. Stir 1 tbsp through the crispy beef and loosen with a splash of cooking water. Stir the remaining sauce through the noodles and broccoli in the noodle pan and mix well, adding a little more water if needed. Serve in bowls, topped with the beef and scattered with green parts of the salad onions.