Sichuan Butter & Miso Wagyu Shahe fen noodles

Ingredients

• For the Wagyu & Sauce
• 200g Wagyu beef (thinly sliced)
• 2 tbsp unsalted butter
• 1 tbsp white miso paste
• 1 tbsp LKK Sichuan Chilli Douban Sauce
• 1 tsp Sichuan peppercorns (lightly toasted & ground)
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• 1 tsp rice vinegar
• 1/2 tsp sugar
• 1 tsp chilli crisp
• 1 garlic clove (minced)
• 1/2 tsp grated ginger
• 1 packet fresh Shahe fen noodles (Thick rice noodle - Refridgerated)
• 1 tsp sesame oil
• 1/4 cup spring onions (thinly sliced)
• 1/4 cup fresh coriander(chopped)
• Garnish: crispy shallots, lime wedges, fresh chilli and extra chilli crisp

Method

1. Prepare the noodles according to package instructions (microwave), and toss with sesame oil to prevent sticking set aside.
2. Heat a frypan over medium-high heat and melt 1 tbsp butter.
3. Add Wagyu slices and sear until lightly browned. Remove and set aside.
4. In the same pan, add another 1 tbsp butter, then stir in miso, douban sauce, garlic, ginger, and Sichuan peppercorns. Stir until fragrant (about 30 seconds).
5. Pour in soy sauce, oyster sauce, rice vinegar, sugar, and chilli crisp. Stir to combine. Return the Wagyu to the pan with rice noodles and coat with the sauce. Gently heat through for 1-2 minutes.
6. Divide noodles into bowls, spoon the Wagyu and sauce over the top. Garnish with spring onions, coriander, fresh chilli and crispy shallots.
7. Serve with a lime wedge for brightness and extra chilli crisp if you like it extra spicy.

Product used in recipe

• LEE KUM KEE - LKK SICHUAN CHILI DOUBAN SAUCE 350G