These noodles are gingery, nutty and earthy and make a delicious lunch or mid-week meal. They are quick and easy to make and leave your taste buds very satisfied!
Time:
Preparation: 5 minutes
Cooking: 10 minutes
Total= 15 minutes
Serves: 1
Ingredients:
1 x sheet Sharwood’s medium egg noodles
60g x lean minced beef
3 x spring onions
4-5 x pieces of tender stem broccoli (broccolini)
1 x inch piece of fresh ginger
1 x medium garlic clove
1 x small handful of white sesame seeds + extra for garnish
1 x splash light soy sauce (or gluten-free alternative)
1 x dessert spoon of sesame oil + extra for tossing noodles
Instructions:
- Cook the egg noodles in boiling water for 4 minutes, shaking with tongs to separate. Once cooked, drain, toss with a little sesame oil (this stops them sticking together and gives an extra nuttiness) and set aside.
- Meanwhile, peel and chop the ginger into thin batons. Finely chop the spring onions, leaving some green bits for garnish.
- Prepare the broccolini by removing the end of the stems and cutting the tips into smaller florets if necessary.
- Heat the sesame oil in a medium non-stick frying pan or wok. Crush the garlic and add to the pan along with the spring onions, ginger and sesame seeds. Sauté on a medium heat for a minute or so until you start to smell the aromatics and they start to colour slightly.
- Move the aromatics to the side of the pan and add the beef mince. Break it up and move it around with a spatula until the meat is no longer pink- this should take about 3 minutes.
- Once the beef is cooked through, add the broccolini to the pan and toss well for a minute or two. Then, add the pre-cooked noodles along with a good splash of soy sauce.
- Toss all the ingredients until well-combined and then serve, topping with spare spring onion pieces and extra sesame seeds.
Me and My Crohn's 