Sze Chuan style food is one that I’ve never gotten into. I like spicy but spicy sometimes doesn’t like me. Think swollen lips and sweat-creased brows. Oh, and burning tummy. Not a good look.
But every once in a while, I tempt myself with pictures and recipes that I. HAVE. TO. MAKE. NOW. This is one such recipe that kept me up several nights. I wanted the spicy more than I ever did before. The consolation is because I’m making this myself, I can keep the fabulous flavour but tweak the spiciness to my own preference. Oh, I kept it spicy and loved it!
There’s crunchy, chewy, meaty, saucy, salty, spicy all going on in this one bowl. Just overall a great bowl of noodles for when you’re feeling sassy.
Of course I made this recipe my own by using what I had on hand, which were: Wholemeal Noodles, Minced Beef, Mung Bean Sprouts, Red Onions, Garlic, Ground Ginger, Chilli Powder, Spring Onions, Beef Broth, Brown Sugar, Soy Sauce, Mirin, Fish Sauce, Sesame Oil & Corn Starch. It seems like a load of ingredients but trust me, if you cook Asian food a lot, they are pantry staples. And they are what makes the sauce yummy.
So this is my favourite part. I LOVE noodles with minced meat. You know those Taiwanese style noodle soups? Love them. Which also probably explains why I love Spaghetti Bolognese. Which.. umm. I haven’t featured here yet. Soon people. Meanwhile, check out my Pasta/Noodle category for other noodle ideas!
Once the sauce has thickened slightly, mix in the noodles & bean sprouts. Make sure the sauce clings onto every single strand. Like every single strand. Mandatory. No, I’m kidding. But really, though..
I decided to serve this bowl of awesomeness with some soft boiled eggs.
Having this blog made me explore and expand my horizon when it came to food. Now, I’m no longer that apprehensive about Sze Chuan style food. Only when I get to control the heat, though. Or just prepare a large pack of tissues.
“The LORD is in His holy temple, the LORD’S throne is in heaven: His eyes behold, His eyelids try, the children of men.” (Psalm 11:4)
- 1 lb ground Beef
- 3 Red Onions, chopped
- 2 cloves Garlic, minced
- 1 tsp ground Ginger (or 1½ tsp minced fresh Ginger)
- 1 tsp Chilli powder
- 1 tbsp Vegetable Oil
- 2 tbsp Sesame Oil
- 2 tbsp Cornstarch
- ¾ cup Beef broth
- 1 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1 tbsp Mirin
- ½ tbsp Brown Sugar
- 8 ounces Wholemeal Noodles, boiled until al dente
- 1 pack Mung Bean Sprouts (appx 2 cups)
- 1 sprig Spring Onions, sliced
- In a bowl, mix together ground ginger, chilli powder, corn starch, beef broth, soy & fish sauce, mirin & brown sugar. Set aside.
- Heat up vegetable oil in a large skillet & brown ground beef, stirring until it crumbles. Drain and reserve.
- Pour sesame oil in pan and heat till hot. Saute onion and garlic until tender, about 2 minutes.
- Pour in sauce mixture and bring to a simmer for a minute or until thickened slightly.
- Return ground beef into skillet together with cooked noodles. Stir until noodles have been well coated with the sauce. Taste to adjust seasoning.
- Toss in bean sprouts and stir to warm them through.
- Dish out and sprinkle with chopped spring onions.
- Serve immediately!