Beef & Pork Noodle Stir-Fry
Kayla LaManna
4-6
10 minutes
10 minutes
Dinner, meat
Ready in less than 20 minutes, this beef and pork noodle stir-fry is one of those easy dinners that’s packed with flavour and perfect for busy weeknights. It’s also a great way to use up whatever vegetables you have sitting in the fridge, so feel free to swap them around depending on what you have.
Ingredients
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- 1 tablespoon sesame oil
500g beef mince
500g pork mince
500g egg noodles
1 thumb-sized piece fresh ginger, grated
3 garlic cloves, grated
1 red chilli, finely chopped
1 carrot, thinly sliced
1 head broccoli, cut into small florets
1 red capsicum, sliced
1 cup snow peas
3 spring onions, finely sliced
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- 2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon sweet chilli sauce
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
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Sesame seeds, to serve
Fresh lime wedges, to serve
Directions
- Cook the egg noodles according to the packet instructions. Drain and set aside.
Heat the sesame oil in a large wok or frying pan over high heat. Add the beef and pork mince and cook, breaking it apart as you go, until golden and slightly crispy.
Add the garlic, ginger and chilli and cook for 1 minute, stirring constantly, until fragrant.
Add the carrot, broccoli, capsicum and snow peas and stir-fry for 4–5 minutes, or until just tender while still retaining a little crunch.
Meanwhile, whisk the soy sauce, dark soy sauce, sweet chilli sauce, rice wine vinegar and brown sugar together in a small bowl.
Pour the sauce into the wok and toss everything together. Cook for 1–2 minutes, or until the sauce becomes glossy and coats the mince and vegetables.
Add the cooked noodles and spring onions and toss everything together until well combined and the noodles are coated in the sauce.
Top with sesame seeds and serve with fresh lime wedges on the side.
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