This quick fresh noodles recipe is simple to make, easy on the budget, and full of flavour — perfect for busy weeknights when you need dinner on the table fast.
It’s a great way to use up whatever fresh vegetables you have to hand. Brassicas like cabbage, broccoli, cauliflower and sprouts work particularly well, and you can bulk things out with frozen sweetcorn or a couple of carrots from the fridge. Rice noodles keep things light and quick to cook, and the whole dish comes together in about 20 minutes from start to finish. It’s a hearty, low-fat meal that the whole family can enjoy together.
Serves 4
Ingredients
- 225g minced beef
- 1 tablespoon sunflower oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger (a jarred ginger and garlic paste works well here)
- 2 medium carrots, peeled
- 2 handfuls of brussels sprouts, trimmed
- 1 cupful of frozen sweetcorn
- 200g dried fine rice noodles
Method
1. Heat a large, heavy-bottomed frying pan or wok on a high heat (no oil yet). Once the pan is smoking, add the beef mince and flatten it down. Try not to stir it too much — the key is to let the mince stick together in chunks rather than break up into fine, gritty pieces. Once it turns a dark brown colour, turn it over and toss until browned all over. Remove from the pan and leave to drain on kitchen paper.
2. Chop the carrots into batons and cut the sprouts into quarters. Boil a kettle of water, place the rice noodles in a large heatproof bowl, and pour the hot water over them. Set aside.
3. Return the pan to the heat and add the oil. Once it’s warmed through, add the minced garlic and ginger (take care, it may spit), followed by the sprouts and carrots. Toss for about 3 minutes. Using tongs, lift the soaked noodles out of the water and add them to the pan — no need to drain them fully, as the extra water helps with the cooking. Add the sweetcorn and cook for a further 5 minutes, then serve.
4. This dish isn’t seasoned during cooking, so add salt and pepper to taste at the table, or a splash of low-salt soy sauce if you like (note this will add gluten to the dish).
Frequently Asked Questions
Can I swap the beef mince for something else?
Yes — this recipe works well with minced turkey or chicken if you prefer a lighter option, or with a plant-based mince alternative for a vegetarian version.
Can I use different vegetables?
Absolutely. This is a flexible, use-up-what-you-have recipe. Broccoli, cauliflower, cabbage or peas can all be swapped in depending on what’s in the fridge.
Can I make this ahead of time?
It’s best served fresh, as the noodles are at their nicest just after cooking. If you do have leftovers, store them in an airtight container in the fridge and reheat gently on the hob or in the microwave until piping hot.
Related Recipes
If you enjoyed this quick fresh noodles recipe, you might also like our Warming Chickpea Stew or our Kedgeree — both simple, family-friendly recipes that come together with minimal fuss.
Looking for more easy family recipe ideas?
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