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200g ground beef
2 portions noodles
1 tsp whole Sichuan peppercorns
Dash of sesame oil
Handful of fresh basil
Handful of chives, chopped
100g pak choy, cut into long strips (spinach also works well)
Handful of enoki mushrooms
Sesame seeds for garnishing
For the sauce:
1 clove minced garlic
3 tbsp soy sauce
1 tbsp gochujang paste
1 tbsp sesame oil
2 tbsp tomato paste
2 tbsp peanut butter
2 tbsp water
1 tbsp brown sugar
Using a mortar and pestle, grind the Sichuan peppercorns into a powder and transfer into a bowl.
Add the sauce ingredients and whisk until well combined. Set aside.
Meanwhile, boil the noodles according to instructions on the packet. Drain and set aside.
Heat a dash of sesame oil in a wok and add the beef, stirring until it turns brown.
Add the pak choy and cook for about one minute until the greens have wilted. Then add in a handful of enoki mushrooms and cook for a further minute.
Add the noodles and the sauce and mix until the noodles are coated well.
Stir in the basil and chives and remove from the heat. Garnish with sesame seeds and enjoy.