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Sichuan beef noodles

Name: Sichuan beef noodles
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 tbsp sunflower oil; 340g British beef or pork mince; 2 garlic cloves, crushed; 1 red chilli, thinly sliced; 1 tbsp Chinese five spice powder; 2 tsp sichuan peppercorns, crushed; 1 tbsp light brown muscovado sugar; 2 tbsp hoisin sauce; 2 tbsp soy sauce; 2 tbsp crunchy peanut butter; 2 pak choi, halved; 400g cooked flat rice noodles (or use straight to wok noodles); 2 spring onions, finely chopped; Small handful fresh coriander leaves, chopped; Handful peanuts, chopped

By: Donal Skehan

Published: 17 Jul 20
Updated: 18 Mar 24

“Noodles are my perfect craving at the end of an evening, and these sichuan beef noodles are loaded with easy ingredients, rich flavours and a kick from the sichuan peppercorns.” – Donal Skehan

For more of Donal’s recipes, visit donalskehan.com

Easy
July 2020

Test kitchen approved

Serves 4
Hands-on time 30 mins

“Noodles are my perfect craving at the end of an evening, and these sichuan beef noodles are loaded with easy ingredients, rich flavours and a kick from the sichuan peppercorns.” – Donal Skehan

For more of Donal’s recipes, visit donalskehan.com

Nutrition: per serving

Calories: 443kcals
Fat: 23.8g (7.5g saturated)
Protein: 23.4g
Carbohydrates: 36.9g (13.2g sugars)
Fibre: 1.9g
Salt: 1.6g

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Ingredients

1 tbsp sunflower oil
340g British beef or pork mince
2 garlic cloves, crushed
1 red chilli, thinly sliced
1 tbsp Chinese five spice powder
2 tsp sichuan peppercorns, crushed
1 tbsp light brown muscovado sugar
2 tbsp hoisin sauce
2 tbsp soy sauce
2 tbsp crunchy peanut butter
2 pak choi, halved
400g cooked flat rice noodles (or use straight to wok noodles)
2 spring onions, finely chopped
Small handful fresh coriander leaves, chopped
Handful peanuts, chopped

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Method

Heat a large non-stick pan or wok over a medium heat with 1⁄2 tbsp oil, add the mince and fry for 5-6 minutes until well browned and any liquid has cooked off. Stir in the garlic, chilli, five spice, sichuan peppercorns and sugar. Cook until sizzling and combined. Put on a plate and keep warm. Keep the pan.
In a small bowl, whisk the hoisin, soy and peanut butter with 100ml water to create a smooth sauce.
Heat the remaining oil in the pan and, when smoking hot, add the pak choi and fry until just tender. Add the noodles and peanut sauce, then fry until the noodles are warmed through and the sauce is bubbling.