Keema Noodles

Springy noodles stir-fried with savoury spiced beef mince, crisp vegetables and a balanced chilli-garlic soy sauce.

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Keema noodles are a Pakistani-Chinese family favourite. Browning the mince separately prevents steaming, while preparing the sauce first keeps the final stir-fry fast and the noodles firm.

Ingredients

• 450 g Dried wheat or egg noodles
• 500 g Beef mince (15 to 20 percent fat)
• 3 tbsp Neutral oil (divided)
• 5 Garlic cloves (finely chopped)
• 20 g Ginger (finely grated)
• 1 medium Onion (thinly sliced)
• 1 large Carrot (cut into thin matchsticks)
• 1 Green bell pepper (thinly sliced)
• 1 Red bell pepper (thinly sliced)
• 200 g Cabbage (finely shredded)
• 5 Spring onions (sliced; whites and greens separated)
• 3 tbsp Light soy sauce
• 1.5 tbsp White vinegar
• 2 tbsp Chilli-garlic sauce (adjust to taste)
• 1 tbsp Tomato ketchup
• 1 tsp Black pepper (freshly ground)
• 0.75 tsp Fine salt (add only after tasting)
• 1 tsp Sesame oil (optional)

Step-by-step method

1. Before heating the wok, slice all vegetables and mix soy sauce, vinegar, chilli-garlic sauce, ketchup, pepper and 3 tablespoons water in a small bowl. Keep everything beside the stove.
2. Boil the noodles according to the packet but stop 1 minute early. Drain, rinse briefly under cool water and toss with 1 teaspoon oil. They should be flexible but still have a firm bite.
3. Heat 1 tablespoon oil in a wide wok over high heat. Add the mince in one layer and leave for 1 minute before breaking it up. Stir-fry for 6 to 8 minutes until browned, no pink remains and it reaches 71°C.
4. Move the cooked mince to a clean bowl. Add remaining oil to the hot wok, then garlic, ginger, onion and spring-onion whites. Stir-fry for 60 to 90 seconds until fragrant.
5. Add carrot and both peppers and toss for 2 minutes. Add cabbage and cook for another minute. Keep the heat high and the vegetables moving so they colour slightly but remain crisp.
6. Return the mince and pour in the prepared sauce. Stir for 1 minute until bubbling and evenly distributed, scraping any browned flavour from the base.
7. Add noodles in two portions, lifting from underneath with tongs after each addition. Toss for 2 to 3 minutes until evenly coated and steaming hot; add water one tablespoon at a time only if dry.
8. Turn off the heat, add spring-onion greens and optional sesame oil, then taste before adding salt. Serve immediately because noodles continue softening in the hot wok.