Hoisin beef with shitake, noodles and spring onion dressing



  • 400g beef rump, thinly sliced
  • 1/3 cup Chang’s Hoisin sauce
  • 2 tbsps peanut oil
  • 1 large brown onion, sliced
  • 2 cloves garlic, crushed
  • 250g shitake mushrooms, sliced
  • 1 packet Changs Hokkien noodles
  • 1/4 cup gluten-free beef stock
  • 1/2 cup thinly sliced spring onions
  • 1/4 cup firmly packed coriander leaves, finely chopped
  • 1 red chilli, finely chopped
  • 1/4 cup Chang’s Light Soy Sauce
  • 2tbsps Chang’s Sesame oil


  1. Place beef and Hoisin sauce in a large bowl, stir until well combined.
  2. Heat half the peanut oil in a large frying pan or wok over high heat; add beef, in batches, and stir-fry 3-4 minutes or until golden and cooked through.
  3. Transfer to a plate.
  4. Add remaining oil to the pan and stir-fry brown onion, garlic and mushrooms for 2-3 minutes or until onions are browned and softened.
  5. Return beef to pan with stock and noodles and stir-fry a further 2-3 minutes or until combined.
  6. Serve garnished with the combined spring onion, coriander, chilli, Soy and sesame oil.

Gluten Free Option: use Wok-Ready Noodles in place of Hokkien Noodles