Feed your appetite for cooking with Penguin’s expert authors
Spicy Beef Noodle Pot
From the book
Luke’s Cookbook
100 comforting recipes from the UK's youngest head chef
Classic family dishes with a modern twist
Inspiring ideas for easy weeknight meals
Buy From
Introduction from Luke Thomas
This may seem like a lot of ingredients to make something that you can pick up for next to nothing at your local shop, but most of them are things that will last for a long time. Once you’ve stocked up your cupboard, you’ll be able to make one of these quicker than nipping round the corner! And it will taste so much better, of course. Get everything ready, chopped and lined up next to your pan before you start.
Ingredients
Essential kit
You will need a wok.
Method
Get your stock nice and hot so it is ready to use. Heat a large wok over a medium to high heat. Pour in the oil and when it starts to smoke a little, stir-fry the peppercorns and fennel seeds for 30 seconds. Add the garlic, ginger and bean paste and continue to stir-fry for a couple of minutes. It should be smelling pretty tasty right now.
Add the beef strips and fry for 1 minute, then pour in the stock and add the salt, sugar, soy sauce and rice wine. Bring to the boil, then reduce to a simmer and cook for a further 10 minutes. Drop in the fresh noodles, cabbage, mushrooms, red pepper and carrot, bring back to the boil and heat through for 2 minutes.
Divide into four bowls and serve sprinkled with the sliced spring onion and the chilli, if you like it extra spicy.
Reviews
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