Ingredients
- 1 packet (440 grams) fresh udon noodles
- 1 tablespoon oil (vegetable or peanut oil)
- 400 grams ground beef
- 1 tablespoon grated ginger root
- 2 cloves garlic, minced
- 4 green onions, thinly sliced
- 1/4 cup hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon tomato paste
- 1 1/2 cups water, boiling
- 1 large (10 gram) low-sodium chicken stock cube
- 2 tomatoes, sliced (large tomatoes, halved and thinly sliced)
- 2 tablespoons coriander leaves
How to Make
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Step 1: Place noodles in a large heatproof bowl and cover with boiling water and stand for 5 minutes or until tender, stirring with a fork to separate strands and then drain.
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Step 2: Meanwhile, heat a wok or large frying pan over moderate heat and add oil and swirl to coat the surface and then add mince, cook, stirring to break up lumps for 5 minutes or until browned.
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Step 3: Add the ginger, garlic and onion, stir-fry for 30 seconds or until fragrant and then add hoisin sauce, soy sauce and tomato paste, stir-fry for 1 minute until combined and then add the water and crumbled stock cube and bring to the boil and then reduce heat and simmer for 3 minutes or until the sauce thickens slightly.
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Step 4: Add noodles and tomato, stir fray for 1 minute or until heated and serve sprinkled with coriander.
We hope you enjoy this recipe!
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