Looking for your weekly Asian fix? Then whip up this deliciously healthy and super quick meal in just 20 minutes. Combining premium lean beef mince, a scrumptious Asian sauce mix, Chinese broccoli and udon noodles... Make it as spicy as you like. 

20 Minutes. Faster than ordering a takeout... We promise!

Serves 2.

300g premium beef mince
2 cloves of garlic
1 birds eye chilli (or MORE)
2cm ginger
1 spring onion
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 bunch Chinese broccoli (200g)
1 large portobello mushroom (100g)
440g udon noodles (2 packets)

Prepare vegetables
Deseed the chilli and finely chop along with the garlic. Grate the ginger. Remove ends of Chinese broccoli and cut into four even lengths. Halve, then finely slice the mushrooms. Finely slice spring onions.

Prepare noodles
Fill kettle with water and bring to boil. Place noodles in a heatproof dish, cover with water and soak for 3-5 minutes. Use tongs to separate noodles then drain.

Cook mince
Heat a generous amount of oil in a wok (or non-stick fry pan) on a medium heat. Fry the chilli, garlic and ginger for 30 seconds; stirring to ensure it does not burn. Add the mince and stir-fry until it is almost cooked through, break up any lumps as it cooks. Add the mushrooms and stir-fry until softened (2-3 minutes). Add the pre mixed sauce and Chinese broccoli. Cook until wilted. Remove from heat.

To serve
Portion noodles evenly into bowls and top with the mince, veg and left over juices from the pan. Garnish with spring onions.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


March 14, 2016 by Timothy Ryder
previous / next