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.
The quantities provided above are averages only.
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 May contain Egg, Gluten)
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
1 unit(s)
Lime
56 g
Carrot, julienned
28 g
Crispy Shallots
(Contains Wheat May contain Gluten)
¼ cup
Vegetarian Oyster Sauce
(Contains Soy May contain Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
7.5 g
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
4 g
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
Not included in your delivery
tbsp
Oil*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce.
- Meanwhile, core, then thinly slice peppers.
- Juice half the lime. Cut remaining into wedges.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- In a small bowl, add oyster sauce, ginger-garlic puree, half the stock powder, lime juice, 1/4 cup (1/3 cup) water and 1/4 tsp (1/2 tsp) sugar. Stir to combine.
- Add chow mein noodles to the boiling water. Cook for 1-2 min, uncovered until tender.
- Drain noodles, then rinse under warm water.
- Return noodles to the same pot, off heat. Add 2 tsp (4 tsp) oil. Sprinkle half the Cumin- Turmeric Spice Blend and remainig stock powder overtop, 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 high heat.
- When hot, add beef and pork mix and remaining Cumin-Turmeric Spice Blend to the dry pan. Season with salt and pepper. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**
- Add half the sauce mixture. Season with salt and pepper. Stir to coat.
- Transfer meat mixture to a large bowl. Cover to keep warm.
HEY TESTER is the dry pan appropriate?
- Reheat the same pan over high heat.
- When hot, add 2 tbsp (4 tbsp) water, 1/2 tbsp (1 tbsp) oil, then peppers, and carrots. Cook for 2-3 min, stirring often until tender-crisp and liquid has absorbed.
- Add remaining sauce mixture. Season with salt and mixture. Stir to coat.
- Transfer veggies to bowl with meat, then stir to combine.
- Rinse and wipe out pan.
- Reheat the same pan over medium-high.
- When hot, add 2 tbsp (4 tbsp) butter. Swirl pan until melted, 30 sec.
- Add noodles.
- Cook, stirring occasionally until noodles are 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.
- Squeeze a lime wedge overtop, if desired.
- Toss noodles with meat and veggie mixture before digging in!
HEY TESTER is the reduction of spinach to add lime worth it?