Golden Turmeric 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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Mélange de bœuf et de porc hachés
200 g
Nouilles chow mein
(Contient Blé)
1 pièce(s)
Poivron
113 g
Bébés épinards
56 g
Carotte, en juliennes
28 g
Échalotes frites
(Contient Blé)
¼ tasse(s)
Sauce aux huîtres végétarien
(Contient Soya Peut contenir Moutarde, Sésame, Sulfites, Crustacés, Oeuf, Poisson, Lait)
2 cs
Purée de gingembre et d’ail
(Contient Soya Peut contenir Lait, Soya, Sulfites)
1 cs
Bouillon de poulet en poudre
(Contient Soya Peut contenir Sésame, Sulfites, Blé, Oeuf, Poisson, Lait, Moutarde)
1.5 cc
Mélange d'épices cumin-curcuma
(Peut contenir Sulfites, Noix, Blé, Lait, Moutarde, Arachides, Sésame, Soya)
Informations nutritionnelles
Ustensiles
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!