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Beef Singapore Noodles

with Beef Bone Broth Concentrate Natural Beef
High Protein (15g+) No Dairy Added
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
30mins

Singapore noodles just got an upgrade. Tender beef (thanks to a baking soda trick that actually works), wok-tossed veggies, and a sauce built on Beef Bone Broth Concentrate that brings a depth of flavour you won't get from a packet. Bold, saucy, and ready faster than you'd think. This is the weeknight noodle dish you'll make on repeat.


Nutrition Information (per serve):
Protein: 39g
Carbohydrates: 48g
Fat: 28g
Fibre: 3g

Main Meals
Asian inspired
Pantry Items
View in metric
  • 1.3 lb rump steak, thinly sliced — about ¼ inch (5 mm) for thinner pieces or ⅛ inch (3 mm) for thicker pieces
  • 1½ tsp baking soda
  • 4 tbsp olive oil
  • 1 yellow onion, sliced
  • 1 bunch broccolini, chopped
  • 3 garlic cloves, thinly sliced
  • 4 green onions, chopped
  • 1 bird’s eye chili, thinly sliced (or to taste; omit for less heat)
  • Chili crisp, optional
  • 14–18 oz Singapore noodles (400–500 g)

Sauce ingredients

  1. In a bowl, coat the beef with the baking soda, mix through thoroughly. Let sit for 15-20 minutes. 
  2. Meanwhile, combine your sauce ingredients in a bowl.
  3. Put the noodles in a large bowl. Cover with cold water for 1–2 minutes. Gently tease them apart with your fingers or chopsticks while they're submerged. As soon as they're loose and flexible, drain extremely well.
  4. Rinse the beef under cold water, then pat dry with a paper towel. 
  5. In a deep fry pan on high heat, add 2 tbsp olive oil, onion and broccolini, cook for 1-2 minutes, then add garlic, spring onion and chilli, cook for another 2 minutes. 
  6. Push to one side (or remove if you have a small pan), add another 2 tbsp olive oil, and add the beef and fry in batches for 2 minutes either side to colour. 
  7. Add the ingredients back from the side of the pan, add in the sauce mixture and the noodles. Stir carefully for another 2 minutes until noodles heated through.
  8. Serve, top with chilli crisp.