Golden Turmeric Fried Noodles
with Ground Beef and Pork Mix
Inspired by Singaporean fried noodles, is there anything this recipes doesn't have? Umami blasted and saucy beef and pork mince is stir fried with golden hued egg noodles as well as wholesome veggies. This speedy dinner is quick to prepare while still delivering big time on flavor.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef and Pork Mix
200 g
Chow Mein Noodles
(Contains Wheat)
1 unit(s)
Sweet Bell Pepper
113 g
Baby Spinach
56 g
Carrot, julienned
28 g
Crispy Shallots
(Contains Wheat)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
2 tbsp
Ginger-Garlic Puree
(Contains Soy May contain Milk, Soy, Sulphites)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
1.5 tsp
Cumin-Turmeric Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Nutrition Values
Utensils
Instructions
- Core, then cut pepper into 1/8-inch slices.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Combine oyster sauce, ginger-garlic puree and half the stock powder (sugar???) in a small bowl. Stir to combine.
- Add chow mein noodles to the boiling water. Cook uncovered until tender, 1-2 min.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil, then gently toss to coat.
- Using a pair of scissors, make a few cuts in the pot to cut up noodles.
- Set aside.
- Heat a large non-stick pan over medium-high heat.
- When hot, add beef and pork mix to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Add half the sauce mixture. Season with salt and pepper. Stir to coat.
- Transfer meat mixture to a large bowl. Cover to keep warm.
- Reheat the same pan over medium-high.
- When hot add 1/4 cup (1/2 cup) water, 1 tbsp (2 tbsp) oil, then peppers, and carrots. Cook, stirring often until tender-crisp, 3-4 min.
- Add remaining sauce mixture. Season with salt and mixture. Stir to coat.
- Add veggies to bowl with meat, then stir to combine.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp butter. Swirl pan until melted, 30 sec.
- Add noodles. Sprinkle cumin-turmeric spice blend and remaining stock powder overtop.
- Cook, stirring occasionally until noodles are lightly browned and slightly crispy, 4-5 min.
- Add spinach and half the crispy shallots. Stir until wilted, 1 min.
- Divide noodles between plates/ bowls.
- Top with meat and veggie mixture.
- Sprinkle remaining crispy shallots overtop.
- Toss noodles with meat and veggie mixture before digging in!