Chilli crisp beef noodles
Loaded with veggies, this noodle dish is quick and addictive
Serves
4
Prep Time
20 mins
Cook Time
15 mins
There’s nothing better than a bowl of noodles when you’re after something comforting, satisfying, and full of flavour. These chilli crisp beef noodles tick all the boxes—quick to prepare, loaded with vegetables, and lower in sodium than most takeaway options. With lean beef mince and a homemade chilli crisp, you get the perfect balance of spice and savoury goodness. The best part? This recipe comes together in under 30 minutes, making it an excellent choice for weeknights when time is short but you still want a nutritious meal. Perfect for anyone looking for an easy, homemade alternative to takeaway, these chilli crisp beef noodles are packed with bold flavour and plenty of veggies.
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ShareIngredients
3 Tbsp salt-reduced soy sauce
1 Tbsp rice vinegar
1 tsp honey
1 tsp cornflour
mixed with 2 tsp of water
Quality Mark beef mince
1 Tbsp sesame oil
2 garlic cloves
minced1 Tbsp fresh ginger
grated1 red capsicum
sliced1 carrots
julienned1 courgette
julienned100g sugar snap peasi
trimmed3 spring onions
sliced1 Tbsp Chilli crisp
or use a homemade version - see below300g noodles
we like ramen or udon1 tsp sesame seeds
fresh coriander leaves
to serve
Method
Cook the noodles according to packet instructions and set aside for later.
Mix the soy, vinegar, honey and cornflour together in a jug and set aside.
In a large wok, heat a little oil and add the mince. Cook for 5 minutes until browned breaking it up as it cooks.
Add your garlic, ginger and cook until fragrant – a minute or two. Remove from the wok and set aside.
Next, add your vegetables in, stir frying them for a few minutes until tender but crisp.
Add the beef mince back in, with the chilli crisp and cook until fragrant.
Pour the sauce in, coating the beef and vegetables well. Let simmer and bubble for a few minutes until you start to see it thicken.
Toss the cooked noodles in, mixing through all the mince and vegetables.
Serve it hot from the wok with sesame seeds and coriander on the top.
Homemade chilli crisp
Makes 3/4 cup
- ½ cup neutral oil such as rice bran
- 3 cloves garlic finely sliced
- 2 tbsp crushed chilli flakes
- ½ tsp smoked paprika
- ½ tsp black pepper
- 1 tsp rice vinegar (for balance)
Instructions
- Heat the oil in a small pan over low-medium heat. Add the garlic and cook, stirring, until golden and crispy (about 5 minutes). Be careful not to burn it.
- In a heatproof bowl, combine the chilli flakes, smoked paprika, and black pepper.
- Carefully pour the hot oil over the spices, stirring well. Add the rice vinegar for a little balance.
- Let it cool, then transfer to a clean jar. Store in the fridge for up to 2 weeks.
A simple, flavour-packed chilli crisp with no unnecessary sodium—just pure heat and crunch!
Nutrition Information per Serving (394g)
This nutrition analysis is based on 4 serves.
