Easy Beef Noodles Recipe

beef shank

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lighter, and bouillon is a cost-effective alternative.

wheat noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Whole wheat noodles add fiber, while rice noodles are gluten-free.

Trim off the fat from the beef and cut it into thin strips.

Measure out 100 grams of beef per person.

Mix 1 teaspoon of sesame oil with 0.5 teaspoon of Chinese five spice and 2 teaspoons of sweet chili sauce.

Stir the beef strips into the marinade and allow to stand for a few minutes.

Roast 100 grams of shelled hazelnuts in an open pan in a moderate oven for a few minutes.

Break off the ends of fresh asparagus and cut them into 4 or 5 cm long pieces.

Blanch the asparagus in boiling water for 2-3 minutes, then drain and plunge into cold water to fix the color and keep them crisp.

Chop spring onions roughly, and finely chop garlic and ginger.

In a large frying pan or wok, heat a little oil over high heat and add the chopped spring onions.

Add the garlic and ginger after a minute or so.

Stir in 2 teaspoons of ground coriander and 1 teaspoon of garam masala.

Add the marinated beef strips and cook quickly until the meat changes color, then remove from the pan.

Add a little more oil to the pan and quickly stir-fry the asparagus for a few seconds.

Add the roasted hazelnuts whole or in pieces.

Pour in a couple of tablespoons of chicken stock and 1 tablespoon of coconut milk, stirring until smooth.

Add the pre-cooked noodles and toss everything together just to warm through.

Finish with a generous amount of coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens