Thai Chilli Mince With Stirfry Noodles

A great favourite with teens and younger, adjust the chilli to taste

Serves 4


  • 450g Haynestown Round Steak mince
  • 1 tablesp. oil
  • 2 onions, finely chopped
  • 2-3 cloves garlic, chopped
  • A piece of ginger, about the size of your thumb, chopped
  • 1 chilli, chopped, plus seeds if you want the extra heat
  • 1-2 sticks of lemongrass, finely chopped
  • 1 tablesp. soy sauce
  • 1 tablesp. rice vinegar
  • 2 tablesp. sweet chilli sauce
  • 1 can of coconut milk
  • 4-5 tomatoes, chopped

Stirfry noodles

  • 100g approx. Chinese noodles, cooked
  • 1 tablesp. oil
  • 2-3 scallions, chopped
  • 1 tablesp. soy sauce
  • 1 tablesp. sesame oil


  • 2 tablesp. coriander, chopped
  • 1 chilli, finely shopped
  • Handful peanuts, chopped (optional)


To Cook

Cooking time

45 Minutes


Preparation time

25 minutes



Heat the oil in a large pan. Brown the meat in two lots, remove from the pan, then brown the onions, add back the meat with all the other ingredients and simmer for 30-40 minutes. Taste for seasoning.

Heat a large pan and stirfry the noodles in hot oil, add in the scallions, soy and sesame oil. Spoon the noodles into large deep serving bowls, then spoon on the meat sauce and garnish with a mixture of the coriander, chilli and peanuts.


Nutritional Content

Protein: 26g

Carbohydrates: 29g

Fat: 33g

Iron: 3.5mg

Energy: 515Kcals