Dan Dan-Inspired Beef Noodles

Ingredients

• 750 g lean beef mince, 5% fat
• 5–6 spring onions, white parts finely sliced and green parts reserved
• 25 g fresh ginger, finely grated
• 2 tablespoons Shaoxing wine, 30 ml
• 1 tablespoon low-sodium light soy sauce, 15 ml, for the beef
• 1 tablespoon low-sodium dark soy sauce, 15 ml, for the beef
• 1 teaspoon avocado or neutral cooking oil, 5 ml
• 3 tablespoons smooth peanut butter, 48 g
• 2 tablespoons chilli crisp, 30 ml
• 2 teaspoons granulated sugar, 8 g
• 2 tablespoons low-sodium light soy sauce, 30 ml, for the sauce
• 1 tablespoon low-sodium dark soy sauce, 15 ml, for the sauce
• 5 garlic cloves, finely grated
• 1 teaspoon toasted sesame oil, 5 ml
• 1 tablespoon rice wine vinegar, 15 ml
• 50 ml reserved noodle water
• 450 g fresh ramen noodles
• 3 baby bok choy, halved lengthways
• 1 medium cucumber, approximately 300 g, julienned, optional
• Additional chilli crisp, optional, for serving

Method

1. Bring a large saucepan of well-salted water to a boil.
2. Place the grated garlic, peanut butter, chilli crisp, sugar, both soy sauces for the Dan Dan sauce, sesame oil and rice wine vinegar in a mixing bowl.
3. Whisk the sauce until completely smooth and set it aside.
4. Finely grate the ginger and slice the white parts of the spring onions.
5. Thinly slice the reserved spring onion greens and place them in ice-cold water to keep them crisp.
6. Heat the neutral oil in a large frying pan over high heat until very hot.
7. Add the beef mince and leave it undisturbed for 3 to 4 minutes, until a deep brown crust forms.
8. Break up the beef and continue cooking until browned throughout.
9. Add the spring onion whites and ginger and cook for 2 minutes, stirring regularly.
10. Add the light and dark soy sauces intended for the beef.
11. Pour in the Shaoxing wine and scrape the caramelised residue from the base of the pan.
12. Cook for another 1 to 2 minutes, until the beef looks glossy and most loose liquid has evaporated. Remove it from the heat.
13. Blanch the bok choy in the boiling water for 60 seconds, then remove it with a slotted spoon.
14. Cook the fresh ramen noodles in the same water according to their packet instructions.
15. Reserve 50 ml noodle water before draining the noodles.
16. Whisk the reserved noodle water gradually into the peanut sauce until smooth and pourable.
17. Immediately toss the hot drained noodles through the sauce until every strand is coated.
18. Divide the noodles evenly among five containers or bowls.
19. Top each portion with beef, bok choy and drained spring onion greens.
20. Add julienned cucumber if using. Serve extra chilli crisp separately.