Spicy Crispy Beef Noodles

30 mins
Serves 1
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Directions

  1. 1Brown the mince over high heat.
  2. 2Brown the mince over high heat.
  3. 3Brown the mince over high heat.
  4. 4Pour browned meat into a bowl.
  5. 5Pour browned meat into a bowl.
  6. 6Pour browned meat into a bowl.
  7. 7Add liquid to the hot pan and remove from heat.
  8. 8Add liquid to the hot pan and remove from heat.
  9. 9Add liquid to the hot pan and remove from heat.
  10. 10Pour the sauce into the bowl with the beef.
  11. 11Pour the sauce into the bowl with the beef.
  12. 12Pour the sauce into the bowl with the beef.
  13. 13Chop garlic, ginger and spring onions.
  14. 14Chop garlic, ginger and spring onions.
  15. 15Chop garlic, ginger and spring onions.
  16. 16Fry off aromatics over a high heat until charred.
  17. 17Fry off aromatics over a high heat until charred.
  18. 18Fry off aromatics over a high heat until charred.
  19. 19Add tomato paste.
  20. 20Add tomato paste.
  21. 21Add tomato paste.
  22. 22Cook tomato paste from bright red to dark red to promote that Maillard reaction and browning.
  23. 23Cook tomato paste from bright red to dark red to promote that Maillard reaction and browning.
  24. 24Cook tomato paste from bright red to dark red to promote that Maillard reaction and browning.
  25. 25Add coconut milk and allow it to simmer until the water and oil separate.
  26. 26Add coconut milk and allow it to simmer until the water and oil separate.
  27. 27Add coconut milk and allow it to simmer until the water and oil separate.
  28. 28Fry the paste in coconut milk.
  29. 29Fry the paste in coconut milk.
  30. 30Fry the paste in coconut milk.
  31. 31Add peanut butter.
  32. 32Add peanut butter.
  33. 33Add peanut butter.
  34. 34Add coconut milk.
  35. 35Add coconut milk.
  36. 36Add coconut milk.
  37. 37Add beef and the juices from the deglazing.
  38. 38Add beef and the juices from the deglazing.
  39. 39Add beef and the juices from the deglazing.
  40. 40Add Thai basil and chilli.
  41. 41Add Thai basil and chilli.
  42. 42Add Thai basil and chilli.
  43. 43Cook noodles in the sauce.
  44. 44Cook noodles in the sauce.
  45. 45Cook noodles in the sauce.
  46. 46Season with sesame oil and salt.
  47. 47Season with sesame oil and salt.
  48. 48Season with sesame oil and salt.
  49. 49Add sesame oil, rice vinegar, Thai basil, spring onions, and crushed peanuts.
  50. 50Add sesame oil, rice vinegar, Thai basil, spring onions, and crushed peanuts.
  51. 51Add sesame oil, rice vinegar, Thai basil, spring onions, and crushed peanuts.

Ingredients

  • mince
  • mince
  • mince
  • garlic
  • garlic
  • garlic
  • ginger
  • ginger
  • ginger
  • spring onions
  • spring onions
  • spring onions
  • tomato paste
  • tomato paste
  • tomato paste
  • coconut milk
  • coconut milk
  • coconut milk
  • chilli garlic sauce
  • chilli garlic sauce
  • chilli garlic sauce
  • peanut butter
  • peanut butter
  • peanut butter
  • coconut milk
  • coconut milk
  • coconut milk
  • Thai basil
  • Thai basil
  • Thai basil
  • chilli
  • chilli
  • chilli
  • fresh shou mian noodles
  • fresh shou mian noodles
  • fresh shou mian noodles
  • sesame oil
  • sesame oil
  • sesame oil
  • rice vinegar
  • rice vinegar
  • rice vinegar
  • Thai basil
  • Thai basil
  • Thai basil
  • spring onions
  • spring onions
  • spring onions
  • crushed peanuts
  • crushed peanuts
  • crushed peanuts

Equipment

panknifewooden spoon

Tips

  • Browning the meat is a Maillard reaction which is when heat reacts with sugar and amino acids to create flavor compounds
  • Adding liquid to the hot pan lifts up all those brown bits and flavors, which is called deglazing