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NST kitchen · dinner

Sticky ginger beef noodles

Beef mince and noodles in a glossy ginger, garlic and soy sauce, with crunchy-edged peppers and spring onion.

Prep (est.)
15 min
Cook (est.)
20 min
Total (est.)
35 min
Base servings
2
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Serving illustration of egg noodles with browned beef mince, red pepper and spring onion in a glossy ginger sauce.
Serving illustration, not a photograph.Serving illustration, not a photographed cooking result. Portions and appearance are illustrative; actual results may vary.Original NST visual

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Ingredients

Original recipe: 2

One fixed batch makes 2 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.

Ingredients for 2 servings.

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You will need

  • Wide 28 cm frying pan or wok, hob and heatproof spatula
  • Saucepan, colander, small bowl and measuring jug
  • Knife, board, grater, scales and clean food thermometer

Let's make it

The method

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0 of 5 steps marked

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  1. Step 1. Mix the sauce

    Prepare the pepper, onions, ginger and garlic. Whisk the soy sauce, honey, rice vinegar, cornflour and all the measured sauce water in the bowl until no dry starch remains. Stir again immediately before adding it later.

  2. Step 2. Brown the mince

    Warm the oil in the large pan over medium-high heat. Add the mince and break it into small, even crumbles with the spatula. Cook for about 6–8 minutes, stirring and turning, until browned. Wash hands and any surfaces that touched raw mince. Do not taste it yet.

  3. Step 3. Add vegetables and noodles

    Add the pepper and spring-onion whites to the beef pan and cook for 4–5 minutes, stirring. Meanwhile cook the noodles in the saucepan following the full packet method; drain when ready. Add the ginger and garlic to the beef and stir for another minute, reducing heat if they catch.

  4. Step 4. Thicken and check

    Stir the sauce again, pour it into the beef pan and bring to a bubbling simmer. Stir for about 2–3 minutes until glossy and coating the beef. The mince must be cooked throughout: use a clean probe in several thick clusters for 75°C held for 30 seconds. Continue cooking if needed. If the sauce becomes too thick before the beef is ready, add a small splash of drinking water.

  5. Step 5. Toss and serve

    Add the drained noodles and spring-onion greens. Toss over the heat for 1–2 minutes until the noodles are evenly coated and hot throughout. Divide into two bowls and serve promptly; do not leave cooked noodles waiting warm for a later meal.

Make it work for you

Swaps & variations

  • Replace egg noodles with the same dry weight of plain wheat noodles and follow that packet's method; this removes egg only if the chosen label confirms it.
  • For a sharper sauce, use lime juice instead of rice vinegar in the same quantity. Do not increase the soy sauce to compensate.

Recipe notes & sources

Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.

  • FSA cooking guidance

    Cooking endpoints, clean temperature probes and once-only reheating; not validation of these recipes, estimated times or flavours.

    Checked 2026-10-23
  • FSA chilling and defrosting guidance

    Prompt cooling, chilled leftovers and label-led storage; no shelf-life experiment has been conducted by NST.

    Checked 2026-10-23
  • FSA allergen advice for consumers

    Ingredient and precautionary-label checks, including the distinction between vegan and allergen-free; no product certified.

    Checked 2026-10-23

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