Sweet Soy Noodles with Crispy Onion & Asian Greens
Today’s recipe is fairly short and sweet. We started making this noodle dish after Derek Lau posted his version of Kolo Mee on Instagram. It has since become a weeknight staple that is both delicious and quickly prepared. The original recipe featured a brand of plant based mince, so you could certainly sub that in if you prefer. Tofu crumbles or rehydrated TVP would also work as suitable replacements for the Beef mince depending on your preferences – as would chicken or pork. The fattier mince brings significant extra flavour, however lean and extra lean minces are also suitable lower calorie alternatives.
For more noodle inspriation, check out our Yakisoba Noodle Stirfry . Derek’s original recipe is currently living on in a facebook post here.
Sweet Soy Noodles with Crispy Onion & Asian Greens
Mix together mince and seasonings in a glass or stainless steel bowl and set aside
Fill a large stockpot with water & bring to the boil for your noodles.
Steam your green veggies, either in a steamer basket over your boiling noodle water, or in the microwave using a microwave safe lidded dish and a shallow amount of water to rest the veg in. Different veg will take different amounts of cooking time, but you want the veg just softened/wilted and not mushy. Approx 5 mins in the microwave on high is a good starting point.
Heat a large non stick wok over high heat. Stir fry the mince until it is fully browned. You may need a splash of olive oil if you are cooking in a stainless steel wok or other type of pan - the fattier your mince is though, the less likely you will need to add extra oil.
Add your noodles to the boiling water and cook per instructions, erring on the side of slightly under as they will cook a tiny bit more in the sauce.
Add in the remaining sauces to your mince mixture, and cook until the mixture is hot before tossing through the drained noodles to coat.
Serve Mince and Noodles with a side of greens and topped with a sprinkle of crispy onions.
Ingredients
Directions
Mix together mince and seasonings in a glass or stainless steel bowl and set aside
Fill a large stockpot with water & bring to the boil for your noodles.
Steam your green veggies, either in a steamer basket over your boiling noodle water, or in the microwave using a microwave safe lidded dish and a shallow amount of water to rest the veg in. Different veg will take different amounts of cooking time, but you want the veg just softened/wilted and not mushy. Approx 5 mins in the microwave on high is a good starting point.
Heat a large non stick wok over high heat. Stir fry the mince until it is fully browned. You may need a splash of olive oil if you are cooking in a stainless steel wok or other type of pan - the fattier your mince is though, the less likely you will need to add extra oil.
Add your noodles to the boiling water and cook per instructions, erring on the side of slightly under as they will cook a tiny bit more in the sauce.
Add in the remaining sauces to your mince mixture, and cook until the mixture is hot before tossing through the drained noodles to coat.
Serve Mince and Noodles with a side of greens and topped with a sprinkle of crispy onions.
Notes
Any lightly stir fried or steamed green vegetables are suitable to serve alongside these noodles. I reccomend incorporating at least one veggie as a side – but you could use asparagus, broccoli, baby peas, snow peas, baby spinach or even sliced capsicums. You don’t even have to limit yourself to green vegetables, and could even throw in some flash frozen (and defrosted) stir-fry veg for more time saving.
Key Ingredients
You May Also Like
Braised Pork with Risoni & Feta
Bobotie – South African Curried Mince & Egg Bake
