Part curry, part noodles, but all so very, very good, this saucy, beefed up noodle dish wouldn't be out of place served in a Singaporean hawker market. Fry off the beef, add your aromatics and simmer down with coconut milk for a 20-minute masterpiece that deserves air time on a cooking show.
Heat 2 teaspoons oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until caramelised. While mince is cooking, continue with step 2.
Grate ginger. Cut broccoli into florets.
Add ginger and Malaysian curry powder to mince and cook, stirring, for 30 seconds or until fragrant.
Add broccoli to pan with 40ml (2 tablespoons) water and cover with a lid for 1–2 minutes to steam.
Add coconut milk, soy sauce, 60ml (¼ cup) water and noodles to pan, cover with lid and cook for a further 2–3 minutes. Loosen noodles with tongs and stir to combine until noodles are warmed through.
Thinly slice spring onion. Add kecap manis and spring onion to pan and stir to coat noodles. Divide curry beef noodles between bowls and serve immediately.