Garlic beef noodles come together in 25 minutes: stir up a sauce of chili flakes, sugar, soy, oyster and pomegranate sauce, sizzle garlic, ginger and scallions in olive oil, brown 250 g of ground beef in the sauce for about 10 minutes, then toss with freshly boiled instant noodles and a sprinkle of sesame seeds. Serves 2.
Instructions
- 1
Stir together the chili flakes, sugar, black pepper, soy sauce, oyster sauce and pomegranate sauce.
- 2
Thinly slice the scallions; finely chop the garlic and ginger.
- 3
Heat 3 tbsp of olive oil and sizzle the garlic, ginger and scallions until fragrant.
02:00 - 4
Add 250 g of ground beef, pour the sauce over and break the meat apart with a spatula.
- 5
Cook until the beef is browned and fragrant.
10:00 - 6
Meanwhile, boil the instant noodles until just cooked; drain.
- 7
Toss the noodles with the beef, garnish with sesame seeds and serve.
Watch the video
Frequently Asked Questions
What can I use instead of pomegranate sauce?
Pomegranate molasses is the same thing under another name. No luck finding it — stir in 1 tbsp of balsamic vinegar with a pinch of extra sugar, or a squeeze of lime plus honey. You’re replacing a tangy-sweet note that cuts the salty oyster sauce.
Is 3 teaspoons of chili flakes too spicy?
It sounds like a lot, but the flakes bloom into the whole sauce and the sugar rounds them off — the result is warm heat, not burn. For a mild version start with 1 teaspoon; you can always shake more in at the table.
Can I use ground pork or turkey instead of beef?
Yes — the method doesn’t change: same 10-minute browning in the sauce. Beef stands up best to the oyster sauce’s deep savoriness; pork is a close second, turkey will be lighter and benefits from an extra splash of soy.