Ingredients:
300 g noodles (wheat or egg noodles)
200 g beef, thinly sliced
Bok choy or any preferred vegetables, blanched
1 onion, sliced
½ inch fresh ginger, minced
2 cloves garlic, minced
A handful of fresh coriander, roughly chopped
3–4 tbsp chilli oil
2 tsp cumin seeds
1 tsp coriander seeds
200 ml beef or chicken stock
100 ml water
1 tbsp dark soy sauce
1 tsp light soy sauce
1 tbsp rice vinegar
2 tsp brown sugar
½ tsp black pepper
1 tsp cornstarch
Cooking oil for stir‑frying
Directions:
Toast cumin and coriander seeds in a dry skillet over low heat until fragrant. Grind into a powder and set aside.
In a bowl, mix the stock, water, soy sauces, rice vinegar, brown sugar, pepper, and cornstarch to form your sauce base.
Heat oil in a wok. Sauté onion, ginger, and garlic until aromatic.
Add beef slices and stir‑fry until just browned and the juices evaporate.
Sprinkle in the ground spice mix and add the sauce along with chilli oil. Stir and simmer until slightly thickened.
Stir in the chopped coriander and turn off the heat.
Cook the noodles according to the package. Blanch the vegetables.
Divide the noodles and veggies into bowls, then spoon over the beef and sauce. Toss and serve immediately.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: ~450 kcal per serving | Servings: 2