One Pan Mongolian Beef Noodles with Broccoli

Ingredients

Scaled for your household (4 portions) · original serves 4

• Instant noodle cakes280 g
  4 x ~70 g cakes
• Dark soy sauce2 tbsp
• Hoisin sauce3 tbsp
• Mirin2 tbsp
  or Chinese cooking wine plus sugar
• Chinese five spice (optional)¼ tsp
• Sesame oil2 tsp
• Cooking oil2 tbsp
• Garlic cloves2
  finely minced
• Brown onion1
  halved and sliced
• Beef mince500 g
• Broccoli5 cup
  cut small
• Water2¼ cup

Method

1. 1

   Prep. Cut the broccoli into fairly small pieces so it cooks as fast as the noodles (peel and slice the stem too). Slice the onion and mix the sauce ingredients in a small bowl.

2. 2

   Start the aromatics. Heat the oil in a large deep pan over high heat. Cook the onion and garlic briefly to give them a head start.

3. 3

   Cook the beef. Add the beef and cook, breaking it up as you go, until no longer red. Pour over the sauce and stir until the beef is coated.

   3 min
4. 4

   Add broccoli and water. Stir in the broccoli just until coated, then pour in the water, stir and bring up to a simmer.

5. 5

   Add the noodles. Break the noodle cakes in half along the strands and push them into the sauce, burying them as best you can (standing them on their side helps).

6. 6

   Soften and toss. Leave for 30 seconds, flip the noodles with tongs, leave another 30 seconds, then untangle and toss. They are done when all the sauce is absorbed and the noodles are soft — about 2–3 minutes.

   3 min
7. 7

   Serve. Divide between bowls and serve straight away.