I remembered I had made these chili noodles a while ago so just picked up some extra lean mince and came home as everything else was in my store cupboard/fridge.
Hand on heart these took me 20 minutes from start to finish quicker than picking up a takeaway or even going to the supermarket to pick up a ready meal. So keep the store cupboard/fridge/freezer stocked up and you can have a delicious meal at your fingertips in less time than it takes to get a takeaway and the bonus is that its syn free and you know exactly what went in it!
Chili Beef Noodles
250g extra lean minced beef
250g dried egg noodles (about 3 slabs of dried egg noodles)
4 tbsps light soy sauce
2 tbsps dark soy sauce
1 tsp chili paste ( 2 tsp if you like it hot or fresh red chili if you like it )
1 red pepper (finely chopped)
ginger and garlic paste (I used frozen but you can use fresh if you like about 1 clove garlic and a thumb sized piece of peeled fresh ginger grated) )
1/2 pint veg stock
Cook noodles according to instructions then drain and set aside.
Spray wok or large frying pan with spray oil and over a high heat add the minced beef , red pepper, chili paste and ginger and garlic and stir fry until beef is cooked through keep it moving so it doesnt stick.
Add the stock and soy sauces and cook for a few more minutes.
Add the cooked noodles and stir gently until the liquid has absorbed .
Syn free on extra easy, I usually either have a bowl of stir fried veg with this or a side salad for my superfree.
Serves 2 very generous portions or 4 with lots of stir fried veg