Char Siu Beef and Sesame Kale Noodles
Equipment
- Large bowl
- Chopping board
- Chopping knife
- Peeler
- Microplane
- Wok or large frying pan
- Wooden spoon
- Tongs
Ingredients
- 180 g flat rice noodles
- 1 tbsp vegetable oil
- 3 cloves garlic
- 1 thumb sized piece fresh ginger
- 400 g beef mince
- 1 tsp Chinese five spice
- 4 tbsp rice wine
- 3 tbsp light soy sauce
- 4 tbsp hoisin sauce
- 8 spring onion
- 2 carrot large
- 100 g curly kale
- 1 tbsp sesame oil
- 2 tbsp toasted sesame seeds
- 1 large handful fresh coriander leaves torn
Instructions
- Cook the noodles by soaking in boiling water for 2 minutes then drain and run under warm water. Set aside.
- Peel and finely slice the garlic and peel and finely grate the ginger.
- Finely slice the spring onions.
- Peel and shred the carrots and slice up the kale.
- Heat the oil in a wok or pan and fry the garlic and ginger for 2 minutes.
- Add the mince and brown all over then stir in the five spice.
- Add the rice wine, soy and hoisin sauce and bubble together until sticky.
- Add the spring onions, carrot and kale. Add a splash of water and cook for 2-3 minutes until just cooked.
- Toss the noodles into the wok with the sesame oil. Scatter with sesame seeds.
- Serve scattered with spring onions, coriander leaves and sesame seeds.
Notes
This is my take on this classic street food in Hong Kong, I use beef mince here, but feel free to swap in another meat like pork, or else make veggie, it's all about the flavour from the glossy char siu sauce here.
Nutrition
Calories: 300kcal
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