Ingredients
- 800g beef mince
- 2 tbsp oil
- 4 shiitake mushrooms, sliced
- 2 medium shallots, minced
- 4 cloves garlic, minced
- 3 tbsp soy sauce
- 2½ tbsp sugar
- 1 tsp chilli, ground
- 2 tbsp spicy fermented bean paste
- 2½ cups water
- 4 bok choy, quartered
- 2 spring onions, chopped, to serve
- Hand-cut Noodles:
- 300g flour
- 150ml room-temperature water
- 1 tsp salt
Method
- Hand cut noodles: In a large bowl, mix the flour, salt, and water with chopsticks until crumbly. Knead into a rough dough ball.
- Continue kneading for 5–10 minutes until smooth. Cover and rest for 1 hour.
- Roll the dough into a square. Remember that the dough will expand slightly when cooked. For an even thickness, roll from the centre outward.
- Fold the dough and cut into noodles of your desired thickness. Sprinkle with a little flour and cover with a cloth until it’s time to cook them.
- Cook the Beef: Heat oil in a pot over medium-high heat. Add the beef mince and sauté for 2–3 minutes until browned.
- Stir in the shallots and garlic, cooking for another 2–3 minutes until fragrant.
- Add the mushrooms, soy sauce, sugar, chilli powder, and fermented bean paste. Stir well to combine.
- Pour in the water, bring to a simmer, and let it cook for 20 minutes.
- Assemble and serve: While the beef is simmering, cook the fresh noodles in boiling water for 3 to 4 minutes. Add the bok choy at the last minute to blanch. Drain well.
- Divide the noodles into bowls, top with the soy beef and bok choy, and garnish with chopped spring onions.
Product used in recipe
- LEE KUM KEE - LKK GOLD LABEL SOY SAUCE 500ML
