Hot_tossed Noodles with Spicy Meat Sauce
This is an oriental version of spaghetti Bolognese and very tasty it is too!
2 tablespoons groundnut or vegetable oil
1 small onion, finely chopped
500 g (1 lb) lean minced beef
150 ml (1/4 pint) beef stock
2 tablespoons soy sauce
2 tablespoons tomato puree
1 tablespoon sherry vinegar or wine vinegar
1/2 teaspoon chilli powder, or to taste
1/2 teaspoon sugar
1/2 teaspoon garlic salt
250 g (8 oz) packet medium egg noodles
sprigs of marjoram, to garnish
Heat a wok until hot. Add the oil and heat over a moderate heat until hot. Add the onion and stir-fry over a gentle heat for 2-3 minutes until softened. Add the minced beef, increase the heat to high and then stir-fry for about 5 minutes, until lightly browned.
Now add all of the remaining ingredients, except the noodles and marjoram, and bring to the boil, stirring. Lower the heat, cover the wok with a lid and simmer for 10-15 minutes until the mixture thickens, stirring frequently.
Meanwhile, cook the egg noodles according to the packet instructions, until at dente. Drain well, then turn out into a warmed large serving bowl. Add the meat sauce to the noodles. Garnish with marjoram sprigs and serve at once.