Chilli Beef Mince Noodles

12 mins
Serves 4
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Directions

  1. 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.
  2. 2Heat 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.
  3. 3Heat 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.
  4. 4Stir in the coconut cream, 1 tbsp soy sauce and the chicken stock. Gently whisk until combined. Bring to the boil.
  5. 5Stir in the coconut cream, 1 tbsp soy sauce and the chicken stock. Gently whisk until combined. Bring to the boil.
  6. 6Stir in the coconut cream, 1 tbsp soy sauce and the chicken stock. Gently whisk until combined. Bring to the boil.
  7. 7In 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.
  8. 8In 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.
  9. 9In 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.
  10. 10Add the pak choi to the broth and simmer for 3-5 minutes until soft. Remove the pak choi from the pan and set aside.
  11. 11Add the pak choi to the broth and simmer for 3-5 minutes until soft. Remove the pak choi from the pan and set aside.
  12. 12Add the pak choi to the broth and simmer for 3-5 minutes until soft. Remove the pak choi from the pan and set aside.
  13. 13Add the noodles to the pan and simmer for 3 minutes or so until separated and soft.
  14. 14Add the noodles to the pan and simmer for 3 minutes or so until separated and soft.
  15. 15Add the noodles to the pan and simmer for 3 minutes or so until separated and soft.
  16. 16Use tongs to divide the noodles between 4 bowls. Ladle over the broth and top with pak choi and the cooked beef mince. Finish with a drizzle of chilli oil.
  17. 17Use tongs to divide the noodles between 4 bowls. Ladle over the broth and top with pak choi and the cooked beef mince. Finish with a drizzle of chilli oil.
  18. 18Use tongs to divide the noodles between 4 bowls. Ladle over the broth and top with pak choi and the cooked beef mince. Finish with a drizzle of chilli oil.

Ingredients

  • 0 Oil
  • 0 Oil
  • 0 Oil
  • 1 Spring onions
  • 1 Spring onions
  • 1 Spring onions
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 tbsp Chilli oil
  • 1 tbsp Chilli oil
  • 1 tbsp Chilli oil
  • 1 tbsp peanut butter
  • 1 tbsp peanut butter
  • 1 tbsp peanut butter
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 3 tbsp coconut cream
  • 3 tbsp coconut cream
  • 3 tbsp coconut cream
  • 2 tbsp Light soy sauce
  • 2 tbsp Light soy sauce
  • 2 tbsp Light soy sauce
  • 800 ml chicken stock
  • 800 ml chicken stock
  • 800 ml chicken stock
  • 500 g beef mince
  • 500 g beef mince
  • 500 g beef mince
  • 2 pak choi
  • 2 pak choi
  • 2 pak choi
  • 300 g straight to wok noodles
  • 300 g straight to wok noodles
  • 300 g straight to wok noodles

Equipment

large non-stick saucepanfrying pantongs