Banana, Date and Cardamom Ice Cream
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Noodles for two
2 handfuls or green leafy greens like bok choy or choy sum
1 handful mushrooms like enoki or wood ear mushrooms
1 handful of chopped spring onions
1 handful of crushed peanuts
For the sauce:
2 tbsp tahini
3 tbsp soy sauce
2 tsp sugar
2 tsp ground Sichuan Peppercorns
100ml Sichuan chilli oil
2 cloves garlic, finely minced
4 tbsp hot water
For the beef:
200g minced beef
3 tbsp sesame oil
1 tbsp Worcestershire sauce
2 tsp hoisin sauce
1 tsp sweet soy sauce or kecap manis
1 tsp Chinese Sichuan Salt
Apart from the hot water, add all of your ingredients to a bowl and stir until well combined. Set aside.
In a wok, heat the sesame oil over a low flame.
Add the beef and cook for around 5 minutes until browned and all moisture has evaporated.
Add the hoisin sauce, sweet soy sauce and Worcestershire sauce, followed by the Chinese Sichuan Salt. Stir for around 1 minute and remove from heat.
Cook the noodles according to the instructions on the packet. Drain and set aside.
Meanwhile, heat a pot of water on a medium heat. Once boiling, add the leafy greens and mushrooms and cook for around 5 minutes. Drain and set aside.
To assemble the noodles, grab a large bowl and add a handful of noodles and top with a serving of leafy greens, mushrooms, beef and peanuts.
To finish, add 4 tablespoons of hot water to the sauce, stir well and add to the noodle dish.