July 27, 2009

Ken Hom's Udon Noodles with Beef and Chilli Bean Sauce

Chilli-bean-udon-noodles

MUNCH RATING: 5/5

I used a recipe from a Ken Hom book (that accompanies his new Nutriwok) as a base for this dish. I added the carrots, green beans and mushrooms as I like my veggies! I also added the udon noodles as I love them, but you can use any kind of noodles you like or serve with rice.

His recipe was a bit confusing as he didn’t list the soy sauce in the marinade ingredients, but it is in the directions, so I ended up adding it at the end!
This is a great spicy dish, which is tasty but not too hot. Marinating the beef ensures that it remains soft and tender, whilst also adding flavour to the meat.

As with all stir fries, make sure all the ingredients are prepared before you start cooking.

  • Serves: 2 (but the amount of beef and noodles can be doubled to serve 4)
  • You will need: a large wok or frying pan

Ingredients:
FOR THE MARINADE 
  • 2 Tablespoons reduced salt soy sauce
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon Chinese Shaoshing rice wine or dry sherry
  • 2 teaspoons cornflour

  • 225g (1/2 lb) beef steak (I used rump), cut into 0.5cm x 5cm slices
  • 2 Tablespoons vegetable oil
  • 3 cloves garlic, coarsely chopped
  • 3 spring onions, finely chopped
  • 1 carrot, peeled and cut into thin slices on an angle
  • a handful of green beans, cut in half
  • 5-6 mushrooms, sliced
  • 2 packs of straight-to-wok udon noodles
  • 1 Tablespoon Chinese Shaoshing rice wine or dry sherry
  • 2 teaspoons chilli bean sauce (I used Amoy Toban Jhan Chilli Bean Paste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil

Directions:
  1. Mix the marinade ingredients together and add the beef, allow to marinate for 20 minutes.
  2. Heat the wok over a very high heat until it is hot, then add 1 Tablespoon of the oil and when the oil is slightly smoking add the beef and stir fry for about 5 minutes until nice and brown. Remove from the pan and set to one side.
  3. Wipe the wok clean and reheat over a high heat until it is hot. Add the other 1 Tablespoon of oil and heat. Add the garlic and spring onions and stir fry for 30 seconds until it smells fragrant.
  4. Add the carrots, green beans and the mushrooms and stir fry for a few minutes until just starting to soften.
  5. Add the noodles and stir fry for 2-3 minutes until they are heated through.
  6. Return the beef to the pan, then add the rice wine and the chilli bean sauce and stir fry for another minute so that everything is coated evenly (if it starts to stick then you can add a little water to the pan).
  7. Finally, add the black pepper, sugar and sesame oil.
  8. Serve immediately.

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