Noodles With Minced Beef Topping
Some weeks ago, I finally invested on a pasta machine, it was the best way to solve my cravings for fresh made egg noodles. It rolls out great egg noodles as I expected, the structure, chewiness and that tempting scent of the eggs. In different regions of China, egg noodles are served in various ways, such as egg noodle soup, stir fry or served with meat sauce and vegetables on top. In this post I prepared my egg noodles with minced beef sauce. This was a typical week day after work meal made spontaneously with everything I have in the fridge, I came home from work, they were some egg noodles we made on pervious day, a box of minced beef, some vegetables and boxes of Korean bean paste. Ok, I have perfect plan for them :)
250g fresh egg noodles (you can use dried egg noodles)
250g minced beef
some scallions for taste
coriander for taste
1 spoon Korean CJW hot pepper paste
1 spoon Korean CJW soy bean paste
2 cloves garlic
2 slices ginger
2 spoons rapeseed oil
2 spoons soy sauce
Prepare all ingredients. Chop garlic and ginger into small bits, cucumber and carrot into thin slices, tofu into small cubes.
In a heated frying pan, fry garlic and ginger for 30 seconds with two spoons of rapeseed oil. Add minced beef, fry at medium heat until minced beef become cooked.
Add in tofu, one spoon of chilli paste and one spoon of yellow bean paste. Stir evenly and let to cook at low heat for approximately 4 minutes.
Set a large pot of water to boil, add in egg noodles. Boil until they are cooked, take out and rinse under cold water for 10 seconds.
Put the cooked egg noodles in two large bowls with one spoon of soy sauce in each bowl, put carrot and cucumber slices on top.
Turn off heat on stove. Put desired amount of meat sauce on top of each bowl. Garnish with spring onions and ground coriander.
Serve with your favourite chilli sauce.
I rinsed carrots and cucumber quickly in boiling water to get a softer taste. Some people would prefer to have them raw for the crunchiness and texture.