Fakeaway Xi’an Biang Biang Noodles
a super easy and fast way to create your favourite takeaway Biang Biang Noodles at home
Ingredients
- 250 g fresh lasagne sheets sliced lengthways into 2½ cm wide noodles
- 1 tbsp canola oil
- 250 g ground pork, beef, lamb, chicken or turkey
- 1 tsp cumin seeds
- 1 tsp Sichuan pepper corns
- 2 cloves garlic finely sliced
- 1 thumb ginger finely sliced
- 3 spring onions finely chopped
- 2 medium bok choi finely sliced
- 2 tbsp chili crisp (see recipe on heinstirred)
- 2 tbsp soy sauce
- 1 tsp white wine vinegar
Instructions
- Boil the noodles for 2-3 minutes until al dente in a large pan of boiling water. Drain and set to one side. (If you are using dried lasagne noodles, cook them for a bit longer.)
- Meanwhile, heat the oil in a pan over a high heat and add the ground meat you are using
- Stir-fry for about 5 minutes
- Lightly crush the cumin seeds and Sichuan pepper using a pestle and mortar and add to the meat in the pan
- Add the garlic, ginger and spring onions and stir fry for another few minutes
- Add the bok choy and stir fry until wilted
- Add the cooked noodles, chilli crisp, soy sauce and vinegar
- Stir-fry to reheat the noodles and coat everything in the sauce
- Divide between two bowls and serve
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