Ingredients:
1 beef or chicken boullon cube
1.25 pounds ground beef
2 tablespoons honey
10 oz Chinese wheat noodles
4 handfuls of mixed greens (bok choy, broccolini, spinach, Napa cabbage)
4 cloves garlic, peeled and minced
3 tablespoons dark soy sauce
2 teaspoons freshly ground Szechuan pepper (I've used Szechuan seasoning and it works out)
5 tablespoons good-quality chile oil
2 scallions, trimmed and thinly sliced
1 lime, quartered for serving
Directions:
Crumble your bouillon cube into a large saucepan of water and get it on the heat.
Add the beef to a dry frying pan and, on a medium to high heat, keep moving it around until it's golden and crunchy, which will take about 10 to 15 minutes. Pour away any excess fat, then add the honey and toss until all the beef is nicely coated. Cook for about 30 seconds, then take the pan off the heat.
Stir your noodles into the boiling broth and move them about a bit so they don't stick together. Cook following the package instructions. Shred your cabbage into 1/2 inch strips, quarter your bok choy, and snap up the broccolini spears. When the noodles have 1 minute to go, throw in the prepared greens to blanch them. Drain the whole lot in a colander, reserving a mugful of the cooking water. Tip your noodles, veggies, and the mugful of water back into the hot pan.
Add your garlic, soy sauce, Szechuan pepper and chile oil. Give it a good mix with tongs and divide between 4 bowls. Sprinkle over the crunchy beef (you can reheat this at the last minute if you like), finish with a scattering of scallions, and serve each dish with a lime quarter to squeeze over. A serious noodle dish!
Recipe from: Jamie's America: Easy Twists on Great American Classics, and More
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