Spicy Beef Noodle Pot
From Luke Thomas' cookbook, this spicy beef noodle pot is a perfect stock cupboard recipe. The stir fry dish is completed with sliced spring onion and chillies.
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.
|4 tbsp||groundnut oil|
|1 tsp||Szechuan peppercorns|
|1 tsp||fennel seeds|
|2 tbsp||finely chopped garlic|
|2 tbsp||finely shredded fresh root ginger|
|2 tbsp||hot bean paste|
|250g||steak, trimmed of fat and cut into thin strips|
|¼ tsp||caster sugar|
|2 tbsp||light soy sauce|
|1 tbsp||rice wine|
|150g||fresh egg noodles|
|100g||Chinese cabbage, cut into 2cm dice|
|4||shiitake mushrooms, stalks removed and sliced|
|1||red pepper, cut into thin strips|
|150g||carrot, peeled and cut into thin strips|
|1||spring onion, trimmed and finely sliced, to serve|
|optional: 1 fresh red chilli, finely sliced, to serve|
You will need a wok.
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.