Yibin Fresh-Chili Beef Noodles

• servings: 1
• active time: 25 mimutes
• total time: 45 minutes

Ingredients

2 cloves of garlic

1 spring onion, mince whites, retain greens

2tsp wheat-based sweet bean paste

1tsp doubanjiang

1/2tsp Chinese five spice

1/4tsp salt and 1/4tsp white pepper

200-300g beef mince

1/2tbsp Shaoxing cooking wine

1/2 inch of ginger, thickly sliced

200ml beef stock

1tsp sesame oil

1tsp sweet soy (or light soy)

1tsp Sichuan chili oil

1/2tsp sugar

1/4tsp Sichuan pepper oil

1/4tsp MSG

1 portion of wheat noodles

1 handful of chopped Cilantro

1 or 2 diced red chilies

1 handful of crushed roasted peanuts

1 handful of crispy fried shallots

Directions

. mince 2 garlic cloves with the whites of a spring onion, 2tsp wheat based sweet bean paste, 1tsp of doubanjiang, 1/2tsp of five spice and a 1/4tsp each of salt and white pepper

. heat oil in wok and add ground beef break up and brown until cooked all over

. add 1/2tbsp of Shaoxing and a 1/2 inch of ginger sliced thickly and fry until fragrant

. reduce to low and add the bean paste mix, then fry for 2-3mins until beef is evenly coated

. add 100ml stock and simmer for 7-8mins until reduced, add another 6Oml and simmer for a further 8-10mins. Beef should be saucy, not dry!

. to a bowl add 1tsp sesame oil, 1tsp light soy, 1tsp Sichuan chili oil, 1/2tsp sugar, 1/4tsp Sichuan pepper oil and 1/4tsp MSG

. cook wheat noodles per package instructions until al dente, then drain and add to bowl

. top with cooked beef, a generous amount of cilantro, some diced fresh red chilies and the spring onion greens, then add whatever other toppings you like such as crushed roasted peanuts and crispy fried shallots, then serve and mix well before eating

Notes

This is a perfect dish for a hot summer's day; refreshing, mildly spicy and easy to whip up a bowl that will highlight the bold flavours of Sichuan cuisine.

Nutrition

• Serving Size: 1