Directions
- 1Heat a drizzle of oil in a large non-stick saucepan. Add the green parts of the spring onions, ginger, garlic, 1 tbsp chilli oil, 1 tbsp peanut butter and honey. Fry for 2 minutes.
- 2Stir in the coconut cream, 1 tbsp soy sauce and the chicken stock. Gently whisk until combined. Bring to the boil.
- 3In a separate frying pan, heat a drizzle of oil. Add the beef mince, white parts of spring onions, 1 tbsp soy sauce and 1 tsp chilli oil. Fry for 5-7 minutes until browned and cooked through. Stir regularly.
- 4In the meantime, add the pak choi to the broth and simmer for 3-5 minutes until soft. Remove the pak choi from the pan and set aside.
- 5Add the noodles to the pan and simmer for 3 minutes or so until separated and soft.
- 6Use tongs to divide the noodles between 4 bowls. Ladle over the broth and top with pak choi and the cooked beef mince.
- 7Finish with a drizzle of chilli oil.
Ingredients
- 2 drizzles Oil
- 1 bunch Spring onions
- 1 tsp Ginger paste
- 2 cloves Garlic
- 2 tbsp Chilli oil
- 1 tbsp Peanut butter
- 1 tbsp Honey
- 3 tbsp Coconut cream
- 3 tbsp Light soy sauce
- 800 ml Chicken stock
- 500 g Beef mince
- 2 x Pak choi
- 300 g Straight to wok noodles
Equipment
large non-stick saucepanseparate frying pan
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