- Serves: 6 as a snack
- Cook Time: 15 minutes
- Prep Time: 15 minutes
- Effort: easy
For the meat topping
- 1 tbsp groundnut oil
- 3 Szechuan dried chillies, snipped in half, seeds discarded
- ½ tsp whole szechuan pepper
- 25 g Szechuan ya cai or tianjin preserved vegetable
- 100 g minced beef
- 2 tsp light soy sauce
For the sauce
- ½ 1 tsp ground roasted szechuan pepper
- ¼ tsp salt
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp chilli oil, with chilli sediment
For the noodles
- 300 g dried Chinese noodles
1. For the meat topping: heat the groundnut oil in a wok over a medium heat.
2. When the oil is hot but not yet smoking, add the chillies and Sichuan pepper and stir-fry briefly until the oil is spicy and fragrant. Take care not to burn the spices.
3. Add the ya cai or preserved vegetable and continue to stir-fry until hot and fragrant. Add the meat, splash in the soy sauce and stir-fry until the meat is brown and a little crisp, but not too dry. Season with salt to taste.
4. When the meat is cooked, remove the wok from the heat and set aside.
5. For the sauce: divide the sauce ingredients among the serving bowls and mix together.
6. For the noodles: cook the noodles according to the instructions on the packet. Drain them and add a portion to the sauce in each serving bowl. Sprinkle each bowl with the meat mixture and give the noodles a good stir until the sauce and meat are evenly distributed.
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