Beef & Chive Noodles

Name: Beef & Chive Noodles
Yield: Serves 4
Cuisine: Chinese
Ingredients: fresh coriander/cilantro; 30 ml/2 tbsp Xinkiang black vinegar; fresh coriander/cilantro; 2 fresh green chillies, chopped; 15 ml/1 tbsp grated ginger; 75 g/3 oz Chinese chives, cut into 5 cm/2 in lengths; 120 ml/4 fl oz/½ cup water; 4 garlic cloves, chopped; 25 g/1 oz fresh ginger, shredded; 30 ml/2 tbsp groundnut/peanut oil; 30 ml/2 tbsp groundnut/peanut oil; 200 g/7 oz beef sirloin, sliced into thin strips; 5 ml/1 tsp cornflour/cornstarch; 5 ml/1 tsp cornflour/cornstarch; 30 ml/2 tbsp dark soy sauce; 5 ml/1 tsp ground Sichuan peppercorns; 30 ml/2 tbsp sesame oil; 300 g/11 oz dry egg noodles

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Sichuan noodle dishes have a reputation for being hearty, as they are meant to be complete meals in themselves. This one uses Chinese chives, which are a favourite for their crunch, and is accompanied by piquant flavourings.

Ingredients

300 g/11 oz dry egg noodles
30 ml/2

Asia
China
Sichuan
Noodles

Method

Prepare the accompaniments. Put the chillies into a small dish and mix in the soy sauce. Put the ginger into a small dish with the black vinegar. Put the fresh coriander into a small dish.
Cook the noodles in a pan of boiling water for 5 minutes or according to the packet instructions. Drain and set aside, raking them with chopsticks or a fork to separate the s