This weeks recipe
500g beef mince
1tbsp light soy sauce
1tbsp freshly grated root ginger
2 garlic cloves, crushed
1tsp toasted sesame oil
4 nests of medium egg noodles
1tbsp peanut or vegetable oil
200g Chinese leaf lettuce, shredded
1 red pepper, deseeded and thinly sliced
4 spring onions, cut into 2.5cm lengths, plus extra, thinly sliced, to garnish
6tbsp beef stock
4tbsp rice wine vinegar
4tbsp hoisin sauce
2tbsp oyster sauce
thinly sliced red chilli, to garnish
1Combine the mince, soy sauce, ginger, garlic and sesame oil in a bowl. Set aside for 10 mins.
2Meanwhile, cook the noodles according to the pack instructions. Drain, rinse under cold running water and set aside.
3Heat the peanut or vegetable oil in a wok over a high heat. Add the mince mixture and stir-fry for 4-5 mins, breaking up lumps with a heatproof spatula. Add the chinese leaf lettuce, red pepper and spring onions. Stir-fry for 2-3 mins, until the vegetables are tender.
4Combine the beef stock, rice wine vinegar, hoisin sauce and oyster sauce in a jug. Add to the wok along with the noodles and stir-fry for 1-2 mins, until piping hot.
5Divide between four serving bowls and garnish with the thinly sliced spring onion and red chilli.
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