Dan Dan Noodles

Sichuan meets New York!

1 beef stock cube

500g decent minced beef

2 tbsp runny honey

300g noodles

4 handfuls of mixed green veg (pak choy, spinach, sprouting broccoli…)

4 cloves garlic, finely chopped

3 tbsp dark soy

2 tsp freshly ground Sichuan peppercorns

5 tbsp chilli oil

2 spring onions, finely sliced

1 lime, quartered

Get a pan of water on the boil (enough to cook the noodles), and crumble in the stock cube. If you have them get the Chinese bowls and cups out.

Add the beef to a dry frying pan and cook until crispy. Quality is everything here as otherwise it will just sweat water which means the meat will boil rather than go golden.  You’ll probably need to be cooking for 15 minutes. When you’re happy with it, add the honey, and get the meat well coated. Take the pan of the heat.

Add the noodles to the boiling stock – the packet will tell you how long the need. Give them a stir so they don’t stick. A minute before the noodles are done, add the vegetables. Drain.

Tip the noodles and veg back into the hot (dry) pan and add the soy sauce, garlic, Sichuan pepper and chilli oil. Mix well using a pair of tongs.

Pile into bowls and top with the beef (might need reheating?).  Sprinkle over some spring onion and give the boy a lime wedge to squeeze over, with a pair of chop sticks. This is a bowl to hold in one hand while catching up on some TV together – especially those Danish Detective shows that have suddenly become so popular. Serve with little cups of jasmine tea. It’s a nice neutral flavour to go with the spicy noodles and it will make him feel so sophisticated.