A twist on a classic Beijing dish, the lean beef mince adds a new depth of flavour to create a
Add beef, salt, corn-starch, sesame oil, white pepper in a medium bowl, mix until combined and let it marinate for 15 minutes.
Heat oil in a wok over medium-high heat, cook the beef mince mixture until well browned, for about 3 minutes. Add garlic, ginger and mushrooms, stir fry for another 2 minutes. Add chilli bean sauce, dark soy sauce and water, stir and mix well. Turn the heat to medium-low and let it simmer for 10 minutes, stirring occasionally. Pour the corn-starch water into the wok, keep stirring until the sauce thickens.
Meanwhile, cook the noodles according to the package directions. Drain the noodles over a colander and shake off any excess water then place the noodles into four bowls in equal portions. Add carrot, cucumber and spring onion around the side of the bowls, then pour a ladleful of the beef mince sauce over the noodle in each bowl. Serve immediately.
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