I love ordering a bowl of these comforting spicy noodles every time I’m in Chinatown. Think of this Chinese dish as an Asian version of spaghetti Bolognese. It’s basically stir-fried beef mince on top of spicy, brothy noodles – all served with pak choi (Chinese cabbage) to make sure you eat your greens.
I made this recipe in the Chinese Food episode of my show, you can watch it here.
This is a recipe from my first cookbook.
2 pak choi
600g fresh Asian egg noodles
For the sauce:
120ml chicken stock
4 tbsp soy sauce
1 tbsp peanut butter
2 tbsp balsamic vinegar
2-4 tbsp chili oil
4 tsp sesame oil
2 tsp sugar
For the beef:
6 spring onions
2 tbsp oil
4 garlic cloves, crushed
2 tsp fresh ginger, grated
500g minced beef
2 tbsp rice wine or dry sherry (optional)
Serves 4 • Prep 30’ • Easy
Mix all the ingredients for the sauce in a medium bowl, set aside.
Trim the spring onions and finely slice. Heat the oil in a frying pan, add the spring onions, crushed garlic and ginger and fry for a minute. Add the beef and stir-fry for about 5 minutes until the meat starts getting brown and crispy on the outside. Add the rice wine, sherry or 2 tablespoons of the sauce to deglaze the pan.
Meanwhile, bring a pot of salted water to a boil. Wash the pak choi and cut into 5cm pieces. Cook the pak choi in the water for one minute, remove with a slotted spoon and set aside. Turn off the hob, put the noodles into the hot water and leave to stand for a couple of minutes or until the noodles are heated through.
Heat up the sauce in a saucepan.
Drain the noodles, put into serving bowls and pour the sauce over them. Top with the crispy beef and pak choi.
TIP: You can use 250g dried Asian egg noodles for this dish, in that case cook them according to the packaging’s instructions.
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