beef + black bean noodle bowl

This beef and black bean noodle bowl is the ultimate midweek meal. It has absolutely everything in it that you want. Deliciously saucy beef mince, fast cooking vermicelli noodles, loads of colourful veggies and all topped off with a fried egg and enough hot chilli sauce to satisfy my spice craving for a week!

It’s everything I love about cooking. It’s just good, honest food. There’s nothing pretentious or chef-y about it, it’s well balanced, affordable and takes next to no time to throw together. Inspired by my love of Chinese food, it’s fresh, healthy and a little bit special all at the same time.

Simple and tasty. Give it a go.

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Be sure to check out Lo’s tips below for variations.

beef + black bean noodle bowl (serves 4)

200 grams of Vermicelli noodles
1 x brown onion, finely chopped
1 x teaspoon of crushed garlic
500 grams of beef mince
2 x tablespoons of black bean sauce
1 x tablespoon of soy sauce
1 x tablespoon of Shao Xing rice wine (available at Woolies)
1 x cup of water
1 x teaspoon of Vegeta stock powder (available at Woolies)
2 x carrots, peeled and grated
1/4 of an Iceberg lettuce, finely sliced
3 x spring onions, finely chopped
4 x eggs
A splash of olive oil
A splash of sesame oil
Hot chilli sauce, to serve

  • In a large bowl, cover the noodles in boiling water, placing a dinner plate over the top. Set aside for ten minutes for the noodles to soak. Strain and set aside.
  • Meanwhile, heat a dash of olive oil in a large frypan and sauté the onion until softened. Add the garlic and cook for another minute.
  • Add the mince and brown, stirring while it cooks.
  • Add the black bean sauce, soy sauce, rice wine, water and stock and bring to the boil. Back off to a slow simmer and cook for 30 minutes. (You can add a little more water if you need to). 
  • Fry the eggs in a little sesame oil, being careful to keep the yolks runny.
  • Assemble the noodle bowls by adding the noodles, mince, carrots, lettuce and spring onions to a bowl. Top with the egg and a good drizzle of chilli sauce.

Lo’s Tips

  • Add any veggies that you have handy. Think fresh bean sprouts, snow peas, red capsicum or Lebanese cucumber.
  • You can replace the noodles with steamed rice too if you like.
  • I often sprinkle some fried shallots over the top if I have any and I also add some freshly grated ginger to the mince if I have it in the fridge.
  • The meat freezes well and any leftovers eaten at work the next day are oh so good!

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If you make this beef and black bean bowl please leave your comments below. xx

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