Beef and basil stir fried noodles
Put a twist on your next noodle dish with our Thai-inspired beef and basil recipe. With a mix of pantry staples and fresh and frozen veges, this is an easy and affordable family dinner.
* The ingredients used in this recipe are shared with other recipes from week three of the spring weekly meal planner. See the meal planner here.
Ingredients
Method
Ingredients
- 250g dry spaghetti*
- 1 tablespoon oil
- 1 onion, diced
- 4 garlic cloves, grated or 2 teaspoons crushed garlic
- 300g mushrooms*, sliced
- 400g lean beef mince
- 1 fresh chilli, finely sliced or 1 teaspoon chilli flakes (optional)
- 100g round green beans*, sliced
- 400g frozen spinach*, defrosted
- 2 large carrots, grated
- ¼ cup hoisin sauce
- 1 teaspoon soy sauce
- 15g fresh cut basil, roughly chopped
Method
- Cook spaghetti according to packet instructions. Set aside one cup of pasta water before draining.
- Heat oil in a large wok or pot on the stove over medium-high heat. Sauté onions until softened. Add garlic and fry for a few seconds until it becomes fragrant and starts to become golden, then mix in the mushrooms and mince. Stir fry until the mince is cooked.
- Turn the heat to high, add chilli or chilli flakes (if using), green beans and spinach. Mix through. Add carrots, hoisin sauce, and soy sauce, heat through.
- Add cooked spaghetti and coat in the sauce, add pasta water in small amounts until you get a creamy sauce consistency. To finish, mix in chopped basil leaves and serve.
Cooking tip:
• This recipe will also work well using other types of mince or plant-based mince alternatives.
Adapt it:
• Use noodles instead of spaghetti if you prefer.
• For larger appetites use 300g of spaghetti or noodles.
• You can use frozen green beans instead of fresh.
Kid-friendly alternatives:
• Swap frozen spinach for peas if preferred.
• Use reduced salt soy sauce and avoid adding extra salt.
Leftovers:
Can be frozen or reheated for lunch the next day.