Beef noodle stir fry
Savoury minced beef tossed with crunchy vegetables and egg noodles in a quick soy sauce glaze.
Allergens: contains cereals containing gluten, eggs, soya. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 55g carbs · 5g sugars · 4g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Minced beefuse 500g | £6.75500g · £1.35 per 100g | 2 × £2.55250g · £1.02 per 100g |
| Egg noodlespack 250g · use 250g | £1.15£0.38 per 100g | £1.15£0.38 per 100g |
| Broccoliuse 300g | £0.90375g · £0.24 per 100g | £2.50330g · £0.76 per 100g |
| Mixed peppersnot compared | – | – |
| Spring onionsuse 1 pack | £0.69100g · £0.69 per 100g | £0.69100g · £0.69 per 100g |
| Gingeruse 15g | £1.0040g · £2.63 per 100g | £1.1540g · £3.03 per 100g |
| Basket total (full packs) | £10.49 | £10.59 |
| Cost of what this recipe uses | £9.50 | £9.47 |
| Per serving | £2.38 | £2.37 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Mixed peppers.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Weigh 500g minced beef, 250g egg noodles, 300g broccoli, 200g mixed peppers, 1 pack spring onions and 15g ginger. Trim broccoli into small florets and slice stems thinly. Slice mixed peppers into strips, finely grate ginger and slice spring onions into 2cm pieces, keeping greens separate. This prep takes about 5 minutes.
- Bring a large pan of salted water to boil on high heat. Add 250g egg noodles and cook 3-4 minutes until just tender but still firm. Drain well and toss with a splash of oil to stop sticking. Set aside while you stir-fry.
- Heat 1 tbsp vegetable oil in a large wok or frying pan on high heat until shimmering. Add 500g minced beef and fry 4-5 minutes, breaking it up with a spoon, until browned with no pink remaining. Season with salt and black pepper and tip onto a plate.
- Add another 1 tbsp oil to the same pan on medium-high heat. Add broccoli florets and stems, mixed peppers and grated ginger, stir-fry 3-4 minutes until bright and just tender with slight char. Add white parts of spring onions and toss 30 seconds.
- Return beef to the wok with the cooked noodles. Toss everything together on high heat for 2 minutes until piping hot and glossy. Add 2 tbsp soy sauce and 1 tsp sugar, tossing to coat evenly.
- Taste the stir-fry and adjust with more salt, black pepper or soy sauce if needed. The beef should be savoury, the veg crisp-tender and the noodles glossy. If it looks dry, splash 2 tbsp water and toss 30 seconds to steam.
- Turn off the hob and scatter the green spring onion tops over the top for freshness and colour. Serve immediately from the wok into 4 bowls. It should look vibrant, hot and well mixed with no soggy noodles.
Tips
- Swap 500g minced beef for cheaper minced pork or chicken, or use frozen mixed peppers and broccoli to cut cost without losing flavour.
- Batch-cook by doubling the recipe, cool leftovers within 1-2 hours and portion into containers. Freeze as soon as possible or eat fridge leftovers within 48 hours.
- Reheat safely by defrosting in the fridge overnight and reheating only once until steaming hot throughout. Do not reheat cooked egg noodles more than once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Broccoli · about 700g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Sheet Pan Sausage & Veg, Vegetable stir-fry with tofu, One pot vermicelli noodles. - Ginger · about 85g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Ginger Cake, Jerk chicken with rice and peas, Sticky Teriyaki Chicken Thighs.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).