Takes: 25 mins

Serves: 4


  • 500g beef mince
  • 1tbsp light soy sauce
  • 1tbsp freshly grated root ginger
  • 2 garlic cloves, crushed
  • 1tsp toasted sesame oil
  • 4 nests of medium egg noodles
  • 1tbsp peanut or vegetable oil
  • 200g Chinese leaf lettuce, shredded
  • 1 red pepper, deseeded and thinly sliced
  • 4 spring onions, cut into 2.5cm lengths, plus extra, thinly sliced, to garnish
  • 6tbsp beef stock
  • 4tbsp rice wine vinegar
  • 4tbsp hoisin sauce
  • 2tbsp oyster sauce
  • thinly sliced red chilli, to garnish 
  1. Step by Step

  2. Combine the mince, soy sauce, ginger, garlic and sesame oil in a bowl. Set aside for 10 mins.
  3. Meanwhile, cook the noodles according to the pack instructions. Drain, rinse under cold running water and set aside.   
  4. Heat the peanut or vegetable oil in a wok over a high heat. Add the mince mixture and stir-fry for 4-5 mins, breaking up lumps with a heatproof spatula. Add the chinese leaf lettuce, red pepper and spring onions. Stir-fry for 2-3 mins, until the vegetables are tender.
  5. Combine the beef stock, rice wine vinegar, hoisin sauce and oyster sauce in a jug. Add to the wok along with the noodles and stir-fry for 1-2 mins, until piping hot.
  6. Divide between four serving bowls and garnish with the thinly sliced spring onion and red chilli.