Are you in the mood for a quick, tasty dish with Asian flair? These fried noodles with crispy ground meat will win you over! The combination of crunchy vegetables, savory meat and noodles is simply irresistible. The best part? You can easily make it at home. So get out your wok and let this delicious dish work its magic on you!
Fried Noodles with Crispy Ground Meat
Ingredients
For the crispy ground meat
- 500 g ground meat, your choice
- 1 ginger, thumb-sized piece
- 2 cloves garlic
- 2 tbsp sesame oil
- 0.5 tsp salt
- 2 tsp crispy chili oil, from the Asian grocery store
- 3 tsp sambal oelek
For the noodles
- 250 g wok noodles
- 3 carrots
- 100 g snow peas
- 3 scallions
- 1 red chili
- 0.5 napa cabbage
- 100 g mung bean sprouts
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1.5 tsp coconut sugar, or another sugar
- 0.5 tsp salt
- peanuts, as desired
Nutrition per serving, approx.: 733 kcal36 g protein63 g carbs37 g fat7 g fiber
Estimates, calculated from the ingredients.
Equipment
Instructions
- So that things don’t get hectic while cooking, prepare the ingredients first: cut 1 ginger and 2 cloves garlic into small cubes and set aside.
- Peel the 3 carrots and cut into thin strips (see tips & tricks); wash and dry 100 g snow peas and cut into thin strips; trim 3 scallions, quarter lengthwise and cut into pieces about 3 cm long; slice 1 red chili into rings. Put everything together in a bowl and set aside.
- Cut 0.5 napa cabbage into strips about 1 cm wide and put them in a sieve together with the 100 g mung bean sprouts, wash and let drain.
- Put 3 tbsp rice vinegar, 3 tbsp soy sauce and 1.5 tsp coconut sugar in a jar or small bowl, stir and set aside for later.
- For the wok noodles, heat a pot of water and cook the 250 g wok noodles for about 4 min. Drain, pour cold water over them (so they don’t stick together) and let drain. (see tips & tricks)
- In a wok (Anzeige) or skillet, heat 2 tbsp sesame oil over high heat and fry 500 g ground meat until crumbly. Push the meat to the edge, add 1 tbsp sesame oil and briefly sauté the prepared ginger and garlic in the middle. Mix everything together, add 0.5 tsp salt and fry the ground meat until crispy.
- Add 2 tsp crispy chili oil and 3 tsp sambal oelek, stir and set aside. Keep warm if possible.
- Wipe out the wok or skillet with a paper towel if necessary and heat 1 tbsp sesame oil. Stir-fry the prepared carrots, snow peas, scallions and chili over high heat for about 4-5 minutes and season with 0.5 tsp salt.
- Add the precooked noodles and continue to fry for about 3-4 minutes.
- Add the prepared sauce of rice vinegar, soy sauce and coconut sugar, stir in briefly and reduce the heat to medium.
- Fold in the sliced napa cabbage and mung bean sprouts and heat through for 1 min. Season with salt if needed.
- To serve, put the fried noodles in a bowl, top with the crispy ground meat and peanuts if you like, and serve the crispy chili oil and sambal oelek on the side.
Tips
- Since there’s no real sauce in this dish, the wok noodles need to be precooked, even if the package says otherwise. If you like, you can add a teaspoon of vegetable broth to the cooking water.
- If you don’t have wok noodles – very thin spaghetti works too, by the way.
- Storage: The stir-fried noodles keep for 2 to 3 days in the fridge and crisp up again in a hot skillet.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Stir-Fried Noodles with Crispy Ground Meat
What can I use instead of wok noodles?
Very thin spaghetti works well too. Cook it al dente and rinse it in cold water so it doesn’t stick together.
Why do I need to precook the wok noodles?
The dish has no real sauce for the noodles to cook in. That’s why you precook them, even if the package says otherwise. A tsp of vegetable bouillon in the cooking water adds extra flavor.
How can I adjust the heat?
The heat comes from sambal oelek, crispy chili oil and fresh chili. Use less of them if you prefer it milder. If you love spice, add more at the table.
How long do stir-fried noodles with crispy ground pork keep?
In a sealed container, leftovers keep for 2 to 3 days in the fridge. To reheat, fry them in a hot skillet with a little oil. That makes the ground meat nice and crispy again.
Can I freeze stir-fried noodles with ground meat?
Yes, you can, though the noodles get a bit softer. Freeze them in airtight portions, and they’ll keep for about 3 months. Thaw them in the fridge and fry them thoroughly in a hot skillet.
