Fast, savoury noodles: lean beef browned with onion, then tossed with noodles in a sticky ginger-soy glaze. One bowl is 27g of protein for 332 calories, and it’s on the table in 20 minutes.

Fresh ginger is what makes it taste like takeout rather than plain soy noodles.

Ingredients

  • For the noodles
  • Noodles or pasta — 85 g (capellini or any) [P 12 C 62 F 3]
  • Salt — for the noodle water
  • For the ginger sauce
  • Low-sodium soy sauce — 2 tbsp [P 2 C 3 F 0]
  • Minced ginger — 2 tsp
  • Minced garlic — 1 tsp
  • Sugar-free maple syrup — 2 tbsp
  • Whole-wheat flour — ½ tsp
  • For the beef
  • Ground beef — 227 g (1 cup, 95% lean) [P 50 C 0 F 11]
  • Onion — 1 medium, chopped [P 1 C 7 F 0]
  • Olive oil (or sesame oil) — 1 tsp
  • Pepper, chilli powder — a generous amount

Method

  1. Cook the noodles. Boil 5 minutes; reserve ¼ cup water, then drain.
  2. Mix the sauce. Combine the soy, ginger, garlic, maple and flour.
  3. Cook the beef. Brown the beef and onion 6 minutes.
  4. Glaze. Add the sauce and pasta water; boil, then simmer 2 minutes until thick. Serve over noodles.

What to eat it with

  • Green onions and sesame seeds.
  • Steamed broccoli or edamame.
  • Chilli oil — for heat.

Variations

  • Sesame oil in place of olive for more flavour.
  • Any ground meat: turkey or chicken.
  • More veg: peppers or shredded carrot.

Honest notes

  • Fibre: about 3g a serving, from the noodles.
  • Beef note: 95% lean keeps the 7.5g fat honest.
  • Macros: reconcile with the per-serving 332 cal / 27g protein listed; no correction needed.