Spicy Beef Stir-Fried Noodles

Ingredients

• 200 g Wheat noodles (Dry noodles, cook 2‑3 min in boiling water)
• 200 g Ground beef (10‑15 % fat) (Crumble in the pan)
• 1 pcs Shallot (Thinly sliced)
• 2 pcs Garlic clove (Finely chopped)
• 10 g Fresh ginger (Peeled and chopped or pressed)
• 15 ml Sesame oil (A drizzle for flavor, can be replaced by neutral oil)
• 30 ml Soy sauce (Light soy sauce)
• 5 ml Apple cider vinegar (or apple vinegar) (Adds acidity)
• 5 g White sugar (1 teaspoon)
• 1 pcs Spicy sauce or fresh chili (Fresh chopped chili or 1 tsp hot sauce, adjust to taste)
• 100 g Chinese cabbage (bok choy) (Shredded)
• 50 g Celery stalk (Stalk and leaves, cut into pieces)
• 50 g Carrot (Grated)
• 50 g Red cabbage (Thinly sliced)
• 50 g White cabbage (Thinly sliced)
• 30 g Soy sprouts (Optional, adds crunch)
• 5 pcs Fresh coriander (Chopped leaves for finishing)
• 15 g Roasted peanuts (For crunch, optional)

Instructions

1. Cooking the noodles

   Bring a large pot of water to a boil, add the wheat noodles and cook 2‑3 minutes until al dente. Drain in a colander and set aside.

   Time: PT3M

   Temperature: boiling water

2. Prepare the aromatics

   Finely mince the shallot, chop the 2 garlic cloves and the fresh ginger (or press it).

   Time: PT5M

3. Sauté the aromatics

   Heat 1 tablespoon of sesame oil in the wok over medium heat. Add the shallot, garlic and ginger, stir‑fry for 2 minutes until fragrant but not colored.

   Time: PT2M

4. Cook the ground beef

   Add the ground beef to the wok, crumble it with the spatula and cook 5 minutes until well browned and cooked through.

   Time: PT5M

5. Prepare the vegetables

   While the beef cooks, cut the celery (stalk and leaves), the bok choy, grated carrots, red cabbage, white cabbage and soy sprouts. Everything should be finely sliced for quick cooking.

   Time: PT5M

6. Stir‑fry the vegetables

   Add the prepared vegetables to the wok with the beef, stir‑fry 2 minutes over high heat so they stay crunchy.

   Time: PT2M

7. Season

   Pour 1 teaspoon of apple cider vinegar, 1 teaspoon of sugar, 2 tablespoons of soy sauce and the hot sauce (or fresh chili). Mix for 1 minute to coat everything well.

   Time: PT1M

8. Incorporate the noodles

   Add the cooked noodles to the wok, gently mix for 2 minutes so each noodle absorbs the sauce.

   Time: PT2M

9. Garnish and serve

   Sprinkle with chopped fresh coriander and crushed roasted peanuts (optional). Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

15 g

Fiber

6 g