Crispy Spicy Beef Noodles

Way better than ordering takeout, great macros & tastes even better the next day!
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 521 kcal


  • 800 g Lean Beef mince or chopped
  • 20 g Light Butter for cooking
  • 100 g Chopped Green Onion
  • 1 Tbsp Chopped Garlic
  • 1 Tbsp Chopped Ginger
  • 1 Medium Red Onion Sliced
  • 1 Medium Red Bell Pepper Sliced
  • 220 g Medium Egg Noodles Raw Weight


  • 50 ml Light Soy Sauce + 20ml Dark Soy Sauce
  • 30 g Honey
  • 35 g Sweet Chili Sauce Brand: Blue Dragon Reduced Sugar
  • 25 g Rice Vinegar
  • 60 g Chili Garlic Paste Brand: Lee Kum Kee
  • 1 Tsp Red Pepper Flakes & Sesame Seeds
  • 20 ml Water


  • Cook your egg noodles in boiling water for 5 mins (I place them in a bowl) then remove to stop the cooking process
  • Mix ingredients for sauce in a bowl (50 ml Light Soy Sauce + 20ml Dark Soy Sauce, 30 g Honey, 35 g Sweet Chili Sauce, 25 g Rice Vinegar, 60 g Chili Garlic Paste, 1 Tsp Red Pepper Flakes & Sesame Seeds, 20 ml Water)
  • Cook the beef on medium high heat for 6-8 mins, make sure most of the liquid is evaporated or strain out grease.
  • Add half the sauce to the beef with the green onions
  • Once the sauce is added cook for another 5 mins till it turns golden brown and crispy the set aside
  • Cook the veggies for 5 mins till soft then add the noodles with the remaining sauce on low heat. Keep mixing till fully coated
  • Add the crispy beef then mix gently and enjoy! This meal tastes better the longer it stays in the fridge
  • Reheat in a microwave or a pan with a little water to add moisture
Keyword High Protein, Low Fat, quick