RICE NOODLES WITH BEEF
COOKBOOK: Mag Recipe
Carrots, ginger, soy sauce and mince meat with noodles!
I loved noodle recipe! I could live off noodles everyday!
This was another great recipe. I especially loved the simplicity of the ingredients which gave it a fantastic taste!
The longest part of making this recipe was trying to find my wok which I haven’t had to use for such a long time!
Simple, cheap & delicious!
Eat it or Starve!?? Starve….no way……we love noodles!
1/4 cup sesame oil
750g beef mince
2 large carrots, grated (lengthways)
4 tablespoons chopped parsley
1/4 cup chopped ginger
4 green spring onions, thinly sliced
1 cup soy sauce plus 1 extra cup
500g rice noodles
Add the noodles to a dish of boiling water and allow to stand for 5-8minutes. Drain.
Heat a deep casserole dish over a medium to high heat.
Add ginger& spring onions and stir until soft (approx 3mins)
Add grated carrot and stir for a further minute.
Add 1 cup of soy sauce and keep stirring. Cool for a further 5-6mins or until carrot has softened.
Remove from hotplate and keep warm.
Heat more oil in casserole dish and add mince and cook until browned. This may have to be done in batches. Add parsley & fry for a few minutes longer. Once cooked through, add the carrot mixture and mix. Turn off heat.
Heat a little oil in wok. Add the drained noodles and add some extra soy sauce to cover the noodles in colour. Keep mixing with tongs as this allows you to raise and open the noodle rather than ‘mash it up’.
Add the carrot & mince mixture and mix carefully with the noodles.
Ready to be served.