In a wide nonstick pot (12 inch), on medium heat add olive oil and the chopped onion. Season with salt, black pepper and paprika. Stir and sauté for 1-2 minutes.
Add the ground beef and using a wooden spoon break it up.
Add the tomato paste, minced garlic, and date syrup. Mix it together and cook it for 1-2 minutes.
Add the egg noodles directly on top of the beef and mix gently.
Add the boiling water - just enough to almost cover the noodles.
Cover and cook on low for about 35 minutes until the noodles absorb the water and soften.
Uncover the pan and cook it on high for 5-7 minutes to get a nice crust.
Let it rest 5 minutes, then flip it on a large plate. Sprinkle some flaky maldon salt on top. Enjoy!
