Noodlebowls are a great way to add a diverse meal to your menu, as you can add just about anything to these bowls. Boil, bake or steam some vegetables, bake some meat, then serve on top of cooked noodles – or rice or pasta if this has your preference.
The mince has been seasoned with bold flavours such as soy sauce and ginger, while the vegetables are kept neutral.
- 150 gr minced beef
- 1/3 chili pepper
- 1 clove of garlic
- 1/2 onion
- 1/4 tsp ground cumin
- 1 tl soy sauce
- 1/2 tsp grated ginger
- 1 tsp sunflower or sesame oil
- salt / pepper
- 1.5 spring onion
- 45 gr noodles
- 1/2 onion
- 3 leaves Chinese (Napa) cabbage
- 2 carrots
- 1 tsp sunflower oil
- 1/2 tsp fresh coriander
Serves 1 as part of the Budget Challenge
Finely chop the chili and garlic and cut the onion finely. Combine the mince with the chili, garlic, onion, cumin, soy sauce, ginger and oil. Add salt and pepper to taste.
Cook the noodles according to packet instruction.
Cut the tips from the carrot, then cut them at an angle into 0.5cm thick slices. Cook or steam the carrots until they have softened but still remain some bite. Toss them with 1/2 teaspoon of oil
Slice the Chinese cabbage and the other half of the onion. Bake them until soft in 1/2 teaspoon of oil.
Meanwhile, heat a large frying pan without adding butter or oil. Bake the minced beef on one side and the carrots at the other.
Slice the spring onions and add these to bake with the minced beef for the last minute.
Serve everything in a large bowl.