Sichuan Beef Noodles

  • 20 Feb - 26 Feb, 2021
  • Mag The Weekly
  • Cookery


· 1 tablespoon olive oil

· 340 g beef mince

· 5-6 garlic cloves

· 1 red chilli

· 1 tablespoon Chinese five spice powder

· 1 teaspoon sichuan peppercorns

· 1 tablespoon brown muscovado sugar

· 2 tablespoons hoisin sauce

· 2 tablespoons soy sauce

· 2 tablespoons peanut butter

· 2 pak choi

· 400 g rice noodles

· 2 spring onions

· Handful coriander leaves

· Handful peanuts


Heat a non-stick pan over a medium heat with ½ tablespoon oil, add the mince and fry for five minutes until browned. Stir in the garlic, chilli, five spice, sichuan peppercorns and sugar. Cook until sizzling and combined. Put on a plate and keep warm. In a bowl, whisk the hoisin, soy and peanut butter with 100 ml water to create a smooth sauce. Heat the remaining oil in the pan and, when smoking hot, add the pak choi and fry until just tender. Add the noodles and peanut sauce, then fry until the noodles are warmed through and the sauce is bubbling. Serve the noodles in bowls topped with the spiced meat, sprinkled with spring onions, coriander and peanuts.