SAUCE
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3 tbsp of low sodium soy sauce or gf soy sauce
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1 tbsp of water
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1 tbsp of brown sugar
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1-2 tsp of chilli garlic sauce
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1 tsp of sesame oil
STIR FRY
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3 cloves of garlic (minced)
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1/2 inch block of ginger (grated)
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3 green onions (sliced)
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2 servings of rice noodles
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1 cup of reserved noodle water
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1 tbsp of vegetable oil
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250 g of lean ground beef
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sesame seeds
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chilli flakes
Serves: 2
Prep Time: 5min
Cook Time: 20min
GLUTEN
FREE
Combine sauce ingredients together into a small bowl and whisk together. Set the sauce aside.
Mince the garlic, grate the ginger and slice the green onions.
In a small pot, bring water to a boil. Add noodles and cook until al dente. Save 1 cup of noodle water. Drain and set aside.
Heat the oil in a large skillet over medium heat. Once hot, add the garlic and ginger. When fragrant, add the beef.
Break up and sear for around 5-7 minutes until the beef is browned and cooked through. Add the green onions to the skillet and cook for another minute.
Revitalize the strained noodles by pouring the noodle water over them to make them less sticky. Add the wet noodles and the prepared sauce to the skillet. Stir to coat and combine all elements. Garnish with sesame seeds and chilli flakes and serve right away.
