Bangin' Beef Noodles

Cook Time 15 minutes

Servings 2-3

Ingredients

1 small onion, peeled and halved

3 garlic cloves, bashed and peeled

2 cm piece of ginger, peeled

3 anchovy fillets

½-1 long red chilli, chopped (or more for extra heat)

2 tbsp mirin

2 tbsp tamari

1 tbsp oyster sauce

Pinch of freshly ground white pepper

150g gluten-free thin rice noodles

2 tbsp coconut oil

200g beef mince, flattened into a patty

1 tbsp tomato paste

Squeeze of lime juice

Large handful of bean sprouts

Small handful of roasted peanuts, roughly chopped

Large handful of coriander leaves, roughly chopped

Method

Place the onion, ginger, garlic, anchovies and chilli in a food processor. Blitz to form a paste then set aside.

Combine the mirin, tamari, oyster sauce and white pepper in a small bowl. Set the sauce aside.

Prepare the noodles according to the packet instructions. Drain, rinse under cold water and set aside.

Place a wok over high heat. Add the coconut oil and press the mince patty into the wok. Sear, untouched, for 2 minutes to form a golden crust. Flip the patty over, add the onion paste to the wok and break up the mince using a flat spatula. Cook for 2 minutes to toast the paste.

Stir the tomato paste and cook for another minute. Pour in the sauce and stir-fry for 2 minutes until caramelised and sticky.

Add the noodles to the wok and toss until well combined. Take the wok off the heat, add the lime juice and bean sprouts and toss. Scatter on the peanuts and coriander to serve.