Sichuan-style Beef ‘Noodles’
By OcadoLife
Published on 16 October 2024
These Sichuan-style Beef ‘Noodles’ are a nod to biang biang – a classic Xi’an street food (the name is thought to be a reference to the noise the noodles make when they’re being stretched and slapped on the work surface). This speedy spin – from OcadoLife recipe editor Lauren Hoffman – uses pappardelle pasta instead of noodles. If you like, you could swap the beef for chicken or pork, or try fried aubergine for a veggie take. Time and servings
9 minsTotal time
2Servings
2 minsPrep time
7 minsCooking time
Ingredients
- 200g pappardelle
- 0.5 tbsp groundnut oil
- 250g beef strips
- 90g baby pak choi, halved lengthways
- 1 tbsp (approx.) Novice Kitchen Sichuan Crunch Chilli Oil
Method
Step 1
Cook the pappardelle in a large pan of boiling salted water for 7 mins or until al dente – you want the strands to be slightly chewy.Step 2
Meanwhile, heat the groundnut oil in a wok over a high heat. Add the beef strips and stir-fry for 1 min. Add the pak choi and cook for 2 mins more.Step 3
Drain the pappardelle ‘noodles’ and add to the wok with the chilli oil; toss to coat. Divide between bowls and get stuck in.