Stir-fried Beef with Noodles and Chilli

Serves: 4

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• 125 gram(s) thread egg noodles
• 45 ml (3tbsp) sunflower oil
• 15 ml (1tbsp) dark soy sauce
• For the sauce
• 30 ml (2 level tbsp) tamarind sauce
• 15 ml (1tbsp) Thai fish sauce
• 10 ml (2 level tsp) caster sugar
• 75 ml beef or lamb stock
• For the stir-fry
• 1 small onion, peeled and finely chopped
• 2  garlic cloves, peeled and finely chopped
• 2.5cm (1in) piece fresh root ginger, peeled and grated
• 4  kaffir lime leaves, shredded
• 225 gram(s) lean minced beef
• 30 ml (2 level tbsp) Indian medium curry paste
• 5 ml (1 level tsp) ground turmeric
• 2.5 ml (1?2 level tsp) paprika
• 1.25 ml (1?4 level tsp) chilli powder
• 1  red pepper, de-seeded and sliced
• 125 gram(s) French beans, halved
• Fried basil leaves or fresh coriander leaves to garnish

Method

1. Soak the noodles according to the packet instructions; drain well, then toss in 15ml (1tbsp) oil and the soy sauce. Set aside.
2. Meanwhile, prepare the sauce. Place the tamarind sauce, fish sauce, sugar and stock in a bowl and whisk until smooth. Set aside.
3. To make the stir-fry, heat the remaining oil in a large frying pan or wok. Add the onion, garlic, ginger and lime leaves and fry, stirring, for 5min. Add the beef, curry paste, turmeric, paprika and chilli powder and stir-fry for 3min.
4. Add the red pepper and French beans and stir-fry for a further 3min. Blend in the prepared sauce and simmer for a further 3min. Carefully stir in the soaked noodles and heat the mixture through for 2min. Transfer the stir-fry to a warmed serving dish. Garnish with fried basil leaves or fresh coriander and serve immediately.

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