The crispy noodles can be kept in an airtight container at room temperature for up to 10 days
| Created by | Spinneys |
| Prep time | 10 minutes |
| Drying time | 30 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 422 |
| Fat | 19.5g |
| Saturates | 4.2g |
| Protein | 31.8g |
| Carbs | 27.5g |
| Sugars | 9.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCook the noodles in boiling salted water for 1 minute less than package instructions – this is to avoid the noodles getting soggy when they are fried. Drain the noodles in a colander and rinse with cold water. Once drained, spread them in an even layer on a sheet or baking paper and set them aside to dry for 30 minutes. Once dried, toss them in corn flour.
Heat a pot of oil to 180°C. Working in batches, add a handful of noodles to the oil and fry for approx. 2-3 minutes or until golden. Drain on paper towels and set aside.
In a large bowl, combine the beef, corn flour and half a teaspoon of salt, and toss together to coat.
Heat the sesame oil in a large non-stick frying pan or wok over a medium-high heat. Add the beef strips, frying for approx. 5 minutes or until golden. Remove from the heat. Transfer to a plate and set aside.
Crush the garlic cloves and ginger.
Place the wok back over the heat. Add in the chilli and coriander stir-fry and sauté for approx. 5 minutes or until fork tender. Add in the garlic, and ginger and sauté until fragrant, approx. 1 minute. Add the beef strips back to the pan along with the Thai red curry stir-fry sauce, black bean sauce, vinegar, water and honey. Bring to a simmer then remove from the heat.
Divide between four bowls, top with the crispy noodles and fresh coriander.
