Hoisin Beef Noodle Bowl

Nutrition per serve

Ingredients

• 1pcs ginger
• 1clove garlic
• 1pcs spring onion
• 1pcs Lebanese cucumber
• 1pcs carrot
• 80g radish
• 60g hoisin sauce
• 20g sambal oelek
• 1pcs chicken-style stock cubes
• 300g lean beef mince
• 150g vermicelli noodles
• 40g roasted peanuts
• 15ml white vinegar
• 10ml soy sauce
• 3ml sugar
• 250ml (1 cup) boiling water
• 5ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Peel and finely grate the ginger. Crush or finely chop the garlic. Thinly slice the spring onion on an angle. Halve the cucumber lengthwise and thinly slice on an angle. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the radish.
2. Step 2 — Make sauce
   Put the hoisin sauce, sambal oelek, 1 tbs white vinegar, 2 tsp soy sauce and ½ tsp sugar in a bowl and stir to combine (sambal oelek is spicy, you can reduce or omit from the sauce and serve it at the table, if preferred).
3. Step 3 — Make stock
   Bring a medium saucepan of water to the boil for the noodles. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.
4. Step 4 — Cook mince and sauce
   Heat 1 tsp oil in a large frypan over medium-high heat. Cook the ginger, garlic and half the spring onion for 1 min or until fragrant. Add the beef mince and cook, breaking up the lumps with a spoon, for 3-4 mins until browned. Add the sauce and stock and bring to a simmer. Cook, stirring regularly, for 5-6 mins until reduced to a thick sauce.
5. Step 5 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
6. Step 6 — Get ready to serve
   While the noodles are cooking, coarsely chop the peanuts. Divide the noodles, beef mixture, cucumber, carrot and radish among bowls. Scatter with the peanuts and remaining spring onion to serve.

Allergens

Soy, Gluten, Sesame, Wheat, Sulphites, Peanut