Black Bean Beef Meatballs With Stir Fried Noodles Recipes

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BLACK BEAN BEEF MEATBALLS WITH STIR-FRIED NOODLES



Black bean beef meatballs with stir-fried noodles image

Try out a new idea with beef mince - served in balls in a Chinese sauce with sweet chilli and five-spice

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 12

300g minced beef
200g fresh breadcrumb
120g sachet black bean sauce (we used Blue Dragon)
4 tbsp sweet chilli sauce
3 tbsp ketchup
2 tsp Chinese five-spice powder
1 tbsp sunflower oil , plus a little extra
2-3 nests medium egg noodles
about 400g pack mixed stir-fry vegetables
3 tbsp soy sauce
1 tbsp sesame seed
½ bunch mint , leaves picked

Steps:

  • Heat oven to 220C/200C fan/gas 7. Make the meatballs by mixing together the minced beef, breadcrumbs, 3 tbsp of the black bean sauce, 1 tbsp each of sweet chilli sauce and ketchup, and 1 tsp five-spice. Shape into walnut-sized meatballs. It will be quite wet, but this is fine - just oil your hands first and roll gently. Transfer to a baking tray in a single layer and cook for 25 mins, turning once, until golden brown.
  • Meanwhile, cook the noodles following pack instructions, drain and set aside. Heat the oil in a wok or large frying pan. Cook the vegetables for a few mins, then add the noodles and remaining black bean, sweet chilli, ketchup, five-spice and the soy sauce, tossing well to coat everything.
  • Serve divided between 4 bowls, topped with the meatballs and sprinkled with the sesame seeds and mint.

Nutrition Facts : Calories 639 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 18 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 5.1 milligram of sodium

BEEF AND BLACK BEANS WITH NOODLES



Beef and Black Beans With Noodles image

Provided by Marian Burros

Categories     dinner, quick, main course

Time 19m

Yield 2 servings as part of a Chinese meal

Number Of Ingredients 12

1/4 cup julienned green bell pepper
1/4 pound shredded beef
4 ounces cleaned bean sprouts
1 teaspoon cornstarch
4 tablespoons chicken stock
1 tablespoon salted black beans
4 ounces fresh Chinese noodles (see note)
2 tablespoons plus 2 teaspoons peanut oil
1 teaspoon grated ginger
1/2 teaspoon minced garlic
2 tablespoons thinly sliced spring onion
1 tablespoon oyster sauce

Steps:

  • Cut green pepper into julienne strips about 1/8 inch thick; cut beef into strips 1/8 inch wide, 2 inches long and about 1/8 inch thick.
  • Remove heads and tails from bean sprouts, and rinse.
  • Mix cornstarch with a little chicken stock to make paste; then stir in remaining stock.
  • Rinse black beans to remove salt; drain.
  • Cook noodles in boiling water until tender, 1 to 2 minutes, depending on thickness of noodles. Drizzle with 2 teaspoons peanut oil.
  • Heat 2 tablespoons peanut oil in a wok until it shimmers; stir-fry black beans, ginger and garlic for 30 seconds; add beef and green pepper and stir-fry until beef loses its color.
  • Add bean sprouts and spring onion and stir-fry.
  • Make a well in center and stir in chicken stock mixture and oyster sauce; stir-fry until mixture thickens slightly.
  • Remove from heat and stir in drained noodles.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 24 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams

STIR-FRIED RICE NOODLES WITH BLACK BEAN SAUCE



Stir-Fried Rice Noodles With Black Bean Sauce image

The idea of this recipe comes from Marie Claire Style Noodles by Jody Vassallo. If you like meat with your noodles you may add swordfish or chicken. Add it before the garlic, ginger and onions step. Other additions to this recipe could be a small can black beans and use garlic chives instead of chives

Provided by Chef floWer

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon peanut oil
2 garlic cloves, crushed
1 tablespoon fresh gingerroot, grated
6 spring onions or 6 green onions, cut into 3cms lengths
1 kg rice noodles, fresh - 2 cms thickness
2 tablespoons black bean sauce, bottled
2 tablespoons chinese rice wine (shao hsing)
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 tablespoons sugar
1/2 teaspoon sesame oil
1 tablespoon chives, 5cm lengths

Steps:

  • Heat wok, add oil and stir-fry the garlic, ginger and spring onion for 2 minutes or until fragrant.
  • Add the noodles and stir-fry until soft.
  • Add the black bean sauce, chinese rice wine, rice wine vinegar, soy sauce, sugar and seasame oil and stir-fry until the sauce boils and thickens slightly.
  • Serve immediately and garnish with chives.

Nutrition Facts : Calories 992.5, Fat 5.4, SaturatedFat 1.1, Sodium 710.6, Carbohydrate 217.5, Fiber 4.7, Sugar 6.9, Protein 9.7

BEEF, BLACK BEANS AND RICE NOODLES WITH OYSTER SAUCE



Beef, Black Beans and Rice Noodles With Oyster Sauce image

From famous Australian chef Neil Perry, these noodles from Wokpool Noodle Bar form a beautifully textured dish with a rich salty sweet flavour. My addition is the chilli! I hate mushrooms so don't use them, but I've included them in the recipe for all you mushy lovers out there! The technique of adding the sesame oil last leaves the most beautiful flavour; I usually use ground szechuan pepper and salt rather than the white pepper.

Provided by currybunny

Categories     Meat

Time 26m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup peanut oil
1 teaspoon ginger, finely chopped
1/2 teaspoon garlic, finely chopped
1 long red chili pepper, finely sliced on the diagonal
200 g filet of beef, finely sliced
2 tablespoons fermented black beans
4 shiitake mushrooms, stalks removed
6 oyster mushrooms
2 tablespoons rice wine (shao xing)
2 tablespoons palm sugar
2 tablespoons light soy sauce
4 tablespoons oyster sauce
1 kg fresh flat rice noodles or 1 kg vietnamese rolled rice noodles
1/2 cup gai lan (Chinese broccoli leaves)
2 spring onions, cut into 3cm lengths
1/4 teaspoon sesame oil
1 pinch white pepper

Steps:

  • Heat the oil in a wok until just smoking. Add the ginger, garlic and chilli and fry til fragrant.
  • Add the beef slices and stir-fry for one minute, then add the black beans, both sorts of mushrooms, shao xing, palm sugar, soy and oyster sauces and chicken stock. Stir fry for one minute.
  • Add the rice noodles, broccoli leaves and spring onions and cook for a further minute. Finally, add the sesame oil and remove from the heat.
  • Spoon into a large bowl or platter then sprinkle over the pepper.

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