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Red pepper and carrot egg noodle stir fry with saucy mince

Saucy and juicy mince on top of soft noodles with crunchy veggies. A dream. Not your normal stir fry but a good one with a nice twist to it.

Course dinner, lunch, Main Course
Cuisine asian, Chinese
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 4 servings
Calories 625 kcal

What you will need

  • 500 g ground beef
  • 250 g egg noodles
  • 1 red bell pepper
  • 1 yellow/orange bell pepper
  • 3-4 carrots
  • 1 tbsp oil

for the sauce:

  • 4 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 3 tbsp honey
  • 1 tbsp sesame oil
  • 2 cloves garlic
  • 2 cm ginger
  • 1 chili (optional but really good)

for garnish:

  • 2 spring onions finely slices
  • fresh cilantro
  • some sesame seeds
  • thinly sliced carrots
  • some lime wedges

How to

  1. Remove the core from the bell peppers. Cut the rest into about 0,5cm thick slices. Peel the carrots and also cut them into thin sticks.

  2. Heat up the oil in a wok pan or a non-stick pan. Once hot add the vegetables and fry on high heat for about 1 minute, then turning it to medium high for another 2-3 minutes.

  3. Add the grounf beef and fry on high heat for about 4-5 minutes, gently mixing through, so everything is well combined and the meat is evenly browned.

  4. Add all of the ingredients for the sauce into a food processor and blend until combined. If you do not have a food processor mix everything in a bowl and grate the garlic and ginger into it.

  5. Prepare the noodles according to package instructions. Add the sauce to the stir fry and let it simmer on low heat for about 3 minutes. Drain the noodles and add them to the stir fry. Mix until combined and the noodles have soaked up the sauce.

  6. Serve in bowls and garnish with the fresh spring onions, cilantro, carrots, sesame seeds and lime. Enjoy!