Cosy Beef Chow Mein Noodle Bowl

Rich, savoury and full of comforting flavour, this cosy beef chow mein noodle bowl is perfect for a quick midweek supper. Tender noodles, seasoned beef mince and colourful vegetables come together in a glossy sauce that feels warming and satisfying without being complicated to make.

Ingredients

• 250g dried egg noodles
• 500g beef mince
• 1 tablespoon vegetable oil
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 1 tablespoon fresh ginger, grated
• 1 red pepper, thinly sliced
• 2 carrots, cut into thin strips
• 150g mushrooms, sliced
• 1/2 cup edamame beans
• 2 handfuls shredded cabbage or pak choi
• 3 spring onions, sliced

For the sauce

• 4 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon agave syrup
• 1 tablespoon rice vinegar
• 2 tablespoons water
• 1 teaspoon cornflour

Method

1. Cook the egg noodles according to the packet instructions. Drain, rinse briefly with cold water and set aside.
2. Whisk all the sauce ingredients together in a small bowl until smooth.
3. Heat the vegetable oil in a large frying pan or wok over a fairly high heat.
4. Add the beef mince and cook until browned, breaking it up with a wooden spoon as it cooks.
5. Stir in the onion, garlic and ginger, then cook for 2 minutes until fragrant.
6. Add the red pepper, carrots and mushrooms. Stir-fry for 3 to 4 minutes until starting to soften.
7. Add the cabbage or pak choi and cook for 1 minute more.
8. Toss in the cooked noodles and pour over the sauce.
9. Mix well for 2 to 3 minutes until everything is glossy, coated and piping hot.
10. Scatter over the spring onions and serve straight away.

Serving Tips

• A little chilli oil on top adds a lovely warming kick.
• Serve in deep bowls for an extra cosy feel.
• A crisp cucumber salad on the side works beautifully if you want something fresh alongside it.
• This dish is especially good for relaxed family suppers or casual sharing meals.