Asian Ground Beef Noodles
This ground beef noodles is loaded with Asian flavours. A quick yet satisfying one pot recipe.
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Servings: 2
Calories: 708kcal
Ingredients
- 2 tablespoon oil
- 250 g ground beef
- 2 tablespoon soy sauce
- 1 teaspoon grated ginger
- 2 teaspoon White pepper powder adjust to your liking
- 2 tablespoon corn flour also called Corn starch
- 2 tablespoon spring onion chopped
- 120 g vermicelli more or less for two
- 2 tablespoon Chinese dark vinegar optional
- 2 tablespoon Chinese chilli oil optional
Instructions
- In a sauce pan heat the oil and ground beef over medium heat. Break the meat apart. Cook until slightly browned.
- Add in the grated ginger and soy sauce, and stir fry for 10-15 seconds. Add 1 cup of water and white pepper powder. Put a lid on and simmer for 10 minutes. Add more water if it evaporates too much. (time to cook the noodles)
- Boil the noodles in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
- Mix the corn flour with 1/2 cup of water and pour into the beef sauce. Stir until evenly thickening.
- Toss in the cooked noodles and then serve with spring onions on the top. Add the Chinese dark vinegar and chilli oil if desired.
Notes
- Add the soy sauce to the pan-fried beef and stir fry for 10 seconds to caramelize the soy sauce and bring out the toasty and sweet flavors.
- I found the Vermicelli pasta has a similar texture to the Chinese hand-pulled noodles. But you can use any noodles for this recipe.
Nutrition
Calories: 708kcal | Carbohydrates: 58g | Protein: 26g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 1201mg | Potassium: 430mg | Fiber: 2g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 4mg