Hokkien Noodles with Beef

Hokkien Noodles with Beef

From ‘5 Ingredients 10 Minutes’ Print Book page 140
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This an Asian-inspired version of the great pseudo-Italian dish spaghetti bolognese. It’s got all the comforting elements of the soft egg noodles and the minced beef. There’s a slight sweetness to the sauce and the wilted bok choy adds some vegetable crunch.

Serves: 2
Takes: 10 minutes
200g (7oz) fresh hokkien or Singapore noodles
450g (1lb) minced (ground) beef
6 spring onions, finely sliced, optional
1 bunch baby bok choy, leaves separated
4 tablespoons oyster sauce or sweet soy sauce

1. Place noodles in a heatproof bowl and cover with boiling water. Allow to stand.

2. Heat two tablespoons olive oil in a large frying pan or wok. Stir-fry beef over a high heat, until well browned.

3. Add spring onion (if using) and bok choy and stir-fry until just wilted.

4. Turn down the heat and add sauce and drained noodles. Cook until everything is hot. Taste, season and serve.

Variations

gluten-free – replace the hokkien noodles with cooked rice noodles, cooked GF spaghetti or a drained can of cannellini beans.

paleo – replace noodles with zucchini or carrots ‘noodles’. If you don’t have a spiralizer then shaved into ribbons using a vegetable peeler.

vegan/vegetarian – replace beef with cooked lentils or crumbled firm tofu, increase the sauce and make sure your oyster sauce is vegetarian — it does exist!

pescetarian – replace beef with peeled prawns (shrimp).

can’t find fresh noodles? – Use dried noodles or spaghetti cooked according to the packed directions.

different veg – use fresh broccoli instead of (or as well as) the bok choy. Chinese broccoli, broccolini, purple-sprouting broccoli, spinach or even kale would also work.

carb lovers / more substantial – double the noodles.

Waste Avoidance Strategy

hokkien or Singapore noodles – some are shelf stable and will keep in the pantry for months. Others need refrigeration and again will keep for months check the packet.

beef – freeze.

spring onions – will keep in a plastic bag in the fridge for a surprisingly long time (like months!).

bok choy – will keep in the fridge for about 2 weeks, the leaves might yellow a bit but will still be edible. Otherwise can be frozen.

oyster sauce or sweet soy sauce – unopened in the pantry for months. Opened in the fridge for just as long.