Crispy Chilli Beef & Coriander Noodles

Updated at: Thu, 17 Aug 2023 06:39:59 GMT

Step 1

Top, tail, peel and grate the carrot[s]. Peel and finely chop (or grate) the garlic. Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger. Peel and finely chop the shallot[s]. Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely.

Step 2

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat. Once hot, add the beef mince and chopped shallot and cook for 4 min until browned, breaking it up with a wooden spoon as you go.

Step 3

Trim, then roughly chop the spring onions. Chop the coriander finely, including the stalks (save a few whole leaves for garnish!).

Step 4

Boil a kettle. Once the beef is browned, add the grated carrot and cook for a further 3 min or until crisped.

Step 5

Meanwhile, add the fine egg noodles to a pot and cover with boiled water until fully submerged. Bring to the boil over a high heat and cook for 1-2 min or until tender, then drain, reserving a cup of starchy noodle water. Once drained, return the noodles to the pot and set aside.

Step 6

Once the beef has crisped, add the chopped garlic, ginger and chilli (can't handle the heat? Go easy!) and cook for 1 min. Add the chilli jam and half of the soy sauce (you'll use the rest later!) and cook for a further 4 min or until everything is browned and crispy - this is your crispy chilli beef.

Step 7

Return the pot of drained noodles to a medium heat. Add the chopped spring onion, remaining soy sauce, rice vinegar and toasted sesame oil and stir together until fully combined. Tip: Add a small splash of starchy noodle water if you need to loosen the noodles. Once combined, remove the pan from the heat and add the chopped coriander - these are your coriander noodles.

Step 8

Serve the crispy chilli beef over the coriander noodles. Garnish with the toasted sesame seeds and reserved coriander leaves. Enjoy!

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