Sticky Hoisin Beef Noodles

Ingredients

• 1125 ml chicken stock(125g)
• 22 tsp cornflour (cornstarch)(8g)
• 380 ml hoisin sauce(80g)
• 42 tbsp oyster sauce(40g)
• 51 tbsp soy sauce(15g)
• 62 tbsp dark soy sauce(30g)
• 71 tbsp Shaoxing wine(15g)
• 81 tbsp brown sugar(12g)
• 9250 g egg noodles, thin(250g)
• 102 tbsp light olive oil (or any neutral oil)(30g)
• 11500 g ground beef (minced beef)(500g)
• 121 tbsp garlic, freshly minced(8g)
• 131 tbsp ginger, freshly minced(8g)
• 14135 g napa cabbage, finely shredded(135g)
• 151 medium carrot, julienned(60g)
• 16180 g bean sprouts(180g)
• 173 count spring onions (scallions), cut into 2–3 cm lengths(60g)
• 182 tsp sesame oil(10g)

Instructions

1. 1Prepare the sauce by whisking together chicken stock, cornflour, hoisin sauce, oyster sauce, soy sauce, dark soy sauce, Shaoxing wine, and brown sugar until smooth.
2. 2Cook the egg noodles according to package instructions until just tender, then drain and set aside.
3. 3Heat the oil in a large pan or wok over medium-high heat.
4. 4Add the minced beef and cook until browned.
5. 5Stir in garlic and ginger and sauté for about 30 seconds until fragrant.
6. 6Add shredded napa cabbage and carrot; cook for 2–3 minutes until slightly softened.
7. 7Add bean sprouts and 2/3 of the spring onions; cook briefly to maintain crunch.
8. 8Pour in the prepared sauce and simmer until it thickens slightly.
9. 9Toss in the cooked noodles, coating them evenly with the sauce and ingredients.
10. 10Finish with sesame oil and garnish with remaining spring onions before serving.