Chilli Beef Mince Noodles

• doses: Feeds 4
• tempo total: 15 minutes

Ingredientes

I swear my lot would eat a beef mince dinner every single day if I cooked it...so I love coming up with new ways to use it, to save me from the usual chilli / bolognese rotation!

If you can't find chilli oil, just use sriracha or any other chilli sauce - but go easy if it's quite spicy! You can add more veg to this if you like, broccoli, peppers and baby corn would all work...or you can just throw in a cheap packet of stir fry veg!

There is a WHOLE chapter of beef mince recipes in my new cookbook 'Easy 10'. It's available to pre-order and right now there's 20% off on Amazon!

I have written up the recipe for the noodles below and I would love to know if you're going to give this one a try! A x

Oil for frying

Spring onions finely chopped green and white parts

1 tsp ginger paste

2 cloves of garlic finely chopped

1 tbsp + 1 tsp Chilli oil

1 tbsp peanut butter

1 tbsp honey

3 tbsp coconut cream

2 tbsp Light soy sauce

800ml chicken stock

500g beef mince

2 x pak choi ends discarded and leaves separated

300g straight to wok noodles

Instruções

Heat a drizzle of oil in a large non-stick saucepan. Add the green parts of the spring onions, ginger, garlic, 1 tbsp chilli oil, 1 tbsp peanut butter and honey. Fry for 2 minutes.

Stir in the coconut cream, 1 tbsp soy sauce and the chicken stock. Gently whisk until combined. Bring to the boil.

In a separate frying pan, heat a drizzle of oil. Add the beef mince, white parts of spring onions, 1 tbsp soy sauce and 1 tsp chilli oil. Fry for 5-7 minutes until browned and cooked through. Stir regularly.

In the meantime, add the pak choi to the broth and simmer for 3-5 minutes until soft. Remove the pak choi from the pan and set aside.

Add the noodles to the pan and simmer for 3 minutes or so until seperated and soft

Use tongs to divide the noddles between 4 bowls. Ladle over the broth and top with pak choi and the cooked beef mince.

Finish with a drizzle of chilli oil