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Singapore-Style Beef Noodles with Sweet Potato Curry Sauce
Asian

Singapore-Style Beef Noodles with Sweet Potato Curry Sauce

Ramen-style noodles tossed in a creamy sweet potato curry sauce — blended smooth from sauteed onion, garlic, ginger, and curry powder — topped with browned beef and soy-glazed bok choy. Served with quick-marinated cucumber on the side.

Total
35 min
Prep
10 min
Cook
25 min
Serves
4
  • comfort

Ingredients

For 4 servings

  • ground beef16 oz
  • sweet potato2 piece
  • ramen noodles10 oz
  • bok choy2 piece
  • yellow onion2 piece
  • cucumber1 piece
  • garlic4 clove
  • fresh ginger4 tsp
  • soy sauce2¾ tbsp
  • white wine vinegar4 tsp
  • curry powder4 tsp
  • olive oil2 tbsp
  • salt1 tsp
  • sugar1 tsp

You'll need

pot · skillet · blender

Method

  1. Boil heavily salted water. Peel and cube the sweet potato.

    5 min · prep

  2. Boil the sweet potato until a knife slides through, then drain.

    14 min · boil

  3. Toss sliced cucumber with vinegar, sugar, water and salt.

    4 min · prep

  4. Finely chop the onion and half the garlic.

    3 min · prep

  5. Saute onion and garlic until softened, then toast the curry powder.

    5 min · saute

  6. Tip the aromatics into a tall blender jug.

    1 min · prep

  7. Saute the chopped bok choy, add half the soy, and set aside.

    5 min · saute

  8. Wipe the pan and brown the beef with salt until no pink remains.

    5 min · saute

  9. Blend sweet potato, water, garlic, ginger and soy with the aromatics.

    4 min · prep

  10. Cook the ramen, drain and rinse, then toss through the warm sauce.

    6 min · boil

  11. Top with beef and bok choy. Drain the cucumber and serve alongside.

    2 min · rest

Serving suggestion

A cold lager or chilled sake balances the sweet-savory curry sauce. A small handful of crushed peanuts or fried shallots on top adds welcome crunch.

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