Spicy Beef Stir-Fried Noodles

Ingredients

• 200 g Wheat noodles (Dry noodles, cook 2‑3 min in boiling water)
• 200 g Ground beef (10‑15 % fat) (Crumble in the pan)
• 1 pcs Shallot (Thinly sliced)
• 2 pcs Garlic clove (Finely chopped)
• 10 g Fresh ginger (Peeled and chopped or pressed)
• 15 ml Sesame oil (A drizzle for flavor, can be replaced by neutral oil)
• 30 ml Soy sauce (Light soy sauce)
• 5 ml Apple cider vinegar (or apple vinegar) (Adds acidity)
• 5 g White sugar (1 teaspoon)
• 1 pcs Spicy sauce or fresh chili (Fresh chopped chili or 1 tsp hot sauce, adjust to taste)
• 100 g Chinese cabbage (bok choy) (Shredded)
• 50 g Celery stalk (Stalk and leaves, cut into pieces)
• 50 g Carrot (Grated)
• 50 g Red cabbage (Thinly sliced)
• 50 g White cabbage (Thinly sliced)
• 30 g Soy sprouts (Optional, adds crunch)
• 5 pcs Fresh coriander (Chopped leaves for finishing)
• 15 g Roasted peanuts (For crunch, optional)

Instructions

1. Cooking the noodles

   Bring a large pot of water to a boil, add the wheat noodles and cook 2‑3 minutes until al dente. Drain in a colander and set aside.

   Time: PT3M

   Temperature: boiling water

2. Prepare the aromatics

   Finely mince the shallot, chop the 2 garlic cloves and the fresh ginger (or press it).

   Time: PT5M

3. Sauté the aromatics

   Heat 1 tablespoon of sesame oil in the wok over medium heat. Add the shallot, garlic and ginger, stir‑fry for 2 minutes until fragrant but not colored.

   Time: PT2M

4. Cook the ground beef

   Add the ground beef to the wok, crumble it with the spatula and cook 5 minutes until well browned and cooked through.

   Time: PT5M

5. Prepare the vegetables

   While the beef cooks, cut the celery (stalk and leaves), the bok choy, grated carrots, red cabbage, white cabbage and soy sprouts. Everything should be finely sliced for quick cooking.

   Time: PT5M

6. Stir‑fry the vegetables

   Add the prepared vegetables to the wok with the beef, stir‑fry 2 minutes over high heat so they stay crunchy.

   Time: PT2M

7. Season

   Pour 1 teaspoon of apple cider vinegar, 1 teaspoon of sugar, 2 tablespoons of soy sauce and the hot sauce (or fresh chili). Mix for 1 minute to coat everything well.

   Time: PT1M

8. Incorporate the noodles

   Add the cooked noodles to the wok, gently mix for 2 minutes so each noodle absorbs the sauce.

   Time: PT2M

9. Garnish and serve

   Sprinkle with chopped fresh coriander and crushed roasted peanuts (optional). Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

15 g

Fiber

6 g

Ingredient Substitutions

• Instead of Wheat noodles: Egg noodles, Rice noodles
• Instead of Ground beef (10‑15 % fat): Firm tofu, Tempeh, Ground chicken
• Instead of Shallot: Red onion, Yellow onion
• Instead of Garlic clove: Garlic powder
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Sesame oil: Sunflower oil, Olive oil
• Instead of Soy sauce: Tamari
• Instead of Apple cider vinegar (or apple vinegar): Rice vinegar
• Instead of White sugar: Cane sugar, Honey (½ tsp)
• Instead of Spicy sauce or fresh chili: Sriracha, Chili paste
• Instead of Chinese cabbage (bok choy): Pak choï
• Instead of Celery stalk: Fennel
• Instead of Carrot: Grated zucchini
• Instead of Red cabbage: White cabbage
• Instead of White cabbage: Green cabbage
• Instead of Soy sprouts: Bamboo shoots
• Instead of Fresh coriander: Parsley
• Instead of Roasted peanuts: Sliced almonds

Equipment Needed

• Pot or large stockpot
• Colander
• Cutting board
• Chef's knife
• Wok or large skillet
• Wooden spatula or spoon
• Bowl for measuring sauces (optional)

Critical Steps — Do Not Skip

• Cooking the noodles (do not overcook)
• Sautéing the aromatics (avoid burning)
• Cooking the ground beef (reach 71°C internal)
• Stir‑frying the vegetables (keep crunchiness)
• Incorporating the noodles (prevent them from sticking)

Chef Tips from the Video

• Use toasted sesame oil for a stronger aroma.
• Add a drizzle of lime juice just before serving for more freshness.
• Sprinkle chili flakes on top for extra heat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container 2‑3 days in the refrigerator.

Freezer: Can be frozen up to 1 month, but noodle texture may become softer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the noodles ahead, rinse under cold water and keep them in a bowl with a drizzle of oil.
• Prepare the sauce (vinegar, sugar, soy sauce, chili) in a small container and keep it in the refrigerator.
• The vegetables can be sliced the day before and stored in a sealed bag.