Asian influenced, this beef noodle dish can be on the table within 20 minutes!

Quantities given here are intended to be just a guide, but following these amounts there should be 4 good sized bowls. You need a frypan and wok to cook this.

The frypan (or a 2nd wok if you have one) to cook the beef, and a wok for everything else.

You will need for the frypan:

500g of mince Beef
2cms piece of ginger, peeled and grated
Pinch of paprika
touch of oil for the pan

For the Wok:

1 tablespoon of Sesame Oil
1 tablespoon of cooking oil
1 red capsicum, deseeded and cut into strips
1 green Capsicum, deseeded and cut into strips
1 red chilli (optional )deseeded and finely chopped
6 Spring Onions, slice
small handful of sliced green beans
2 tablespoons of Oyster Sauce
2 head of Bok Choy or similar Asian green or English Spinach
2 Cups of Beef Stock (or any stock can be used)
1 packet of fresh Asian Noodles out of the chiller cabinet such as Hoikken (soak in boiling water to separate)


In the frypan heat a smear of oil and fry off the beef mince, ginger and paprika over a reasonably hot heat until all liquid is gone and it is crumbly and well browned.

While the beef if cooking heat the oil in the wok then add the capsicum, spring onion, chilli and cook on a high heat , tossing until they start to char a bit then add the green beans and the chopped stems of the Bok Choy continuing on a high heat, tossing all the time. Add the Oyster Sauce and continue for a couple of minutes before adding the beef stock. Bring to a simmer and add the Choy leaves along with the noodles – heat through.

Serve by ladling the beef broth, noodles and veggies into bowls and scattering the beef on the top


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