Hoisin Beef with rice noodles

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With a combined preparation and cooking time of just 20 minutes, this hoisin noodle dish is ideal for when you need to whip up something tasty in a hurry. Made with Northern Ireland Farm Quality Assured beef rump and a tasty selection vegetables and spices, you’d be mad not to try it.


10 minutes


10 minutes



Oven Temp



250g dried rice noodles
2 tablespoons of vegetable oil
1 teaspoon 5 spice powder
600g Northern Ireland Farm Quality Assured beef rump, thinly sliced
1 yellow pepper, cut in half, seeds removed and sliced into strips
1 head of pak choi
1 carrot, washed, peeled, then cut into ribbons with a potato peeler
1 large clove of garlic, grated
½ inch piece of fresh ginger, peeled and grated
1 red chilli, cut in half, deseeded and finely sliced
2½ tablespoons hoisin sauce
1 ½ tablespoons soy sauce
6 tablespoons water
6 spring onions, finely chopped

  1. Plunge the noodles into boiling water, then reduce the temperature and simmer for 1 minute, drain and set aside.
  2. While the noodles are cooking, heat a large wok or frying pan until very hot.
  3. Sprinkle 5 spice powder over the sliced beef and mix well.
  4. Pour half the oil into the hot wok, quickly add beef slices and stir fry for 2 or 3 minutes.
  5. Remove the beef from the wok and keep warm.
  6. Return the wok to the heat, add the remaining oil and stir fry the sliced peppers for 2 minutes before adding the pak choi, carrot ribbons, garlic, ginger, chilli, hoisin sauce, soy sauce and water, stir for 1 minute to combine while adding the cooked beef.
  7. Sprinkle with spring onions before serving with rice noodles.