Dan Dan Noodle Soup with Lamb

071_Mr Lee's Dan Dan Noddle Soup with Lamb_Chinese

Serves 2
Wok to wonderful in 20 minutes
Showing Off /Vegan Option
Hero ingredients: garlic and ginger

A ‘dan dan’ is the pole that noodle sellers use to carry the baskets of fresh noodles and sauce, with one at either end. The star is Sichuan chilli bean paste, or toban djan (see page 17) but you can use other chilli pastes if you can’t get your hands on it. Combined with the Sichuan peppercorns, you get a lip-tingling intensity. You can also try it as a stir-fry dish by omitting the stock water, and using fresh noodles.

½ tablespoon vegetable oil
230g (8¼oz) minced (ground) lamb (or frozen vegan mince and 1/4 tsp yeast extract for a vegan alternative)
2 teaspoons garlic paste, or 3–4 garlic cloves, crushed and chopped
1 tablespoon ginger paste or 5cm (2in) piece of fresh root ginger, chopped
1 carrot, finely diced
1 large onion, finely diced
120g (4¼oz) dried wheat noodles
1 spring onion (scallion), finely sliced, to garnish

 FOR THE SOUP:
600ml (20fl oz) boiling water, or ready-made fresh vegetable stock
1 tablespoon crushed yellow bean sauce, or brown or red miso paste
1 tablespoon chilli bean paste, or 1 teaspoon any hot chilli paste
2 teaspoons crunchy peanut butter
½ teaspoon ground Sichuan peppercorns
1 tablespoon toasted sesame oil

Prepare the soup mixture by mixing all the ingredients together in a large bowl or jug, then set aside until needed. Heat the oil in a large wok over a high heat. Throw in the minced lamb (or vegan mince) and brown for a few seconds. Then add the garlic, ginger, carrot and onion and cook for another 2 minutes, stirring continuously. Your kitchen should smell amazing at this stage, so take a second, stop and breathe it in. But don’t take all day, we’re on a schedule!

Next pour the soup mixture into the pan and mix well, simmering for another 3 minutes. Now it’s noodle time. Put the noodles in a saucepan and cover with boiling water. Boil for 3 minutes, then drain. Divide your hot noodles between 2 serving bowls and pour over the soupy mixture. Sprinkle over the chopped spring onion (scallion). Strap in your taste buds: you’ll never forget your first Dan Dan Noodle Soup.

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Hong Kong Street Beef
Seafood Ramyeon with Korean Red Pepper

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The Noodle Cookbook: 101 healthy and delicious noodle recipes for happy eating
£15.99, Ebury Press

Read the review
Coming soon

Hong Kong Street Beef

075_Mr Lee's Hongkong Street Beef_Chinese

Serves 2 Wok to wonderful in
30 minutes
Showing Off
Hero ingredients: ginger and broccoli

Mr Lee’s Hong Kong Street Beef noodle pot is a customer favourite, so we just had to adapt it for our very first cookbook. The richly flavoured and aromatic soup base, combined with the savoury hit of the steak, wraps you in a warm, beefy blanket of contentment. It’s the best kind of comfort food: Tastes like it took hours, but ready in minutes. Winner!

1 tablespoon crushed yellow bean sauce
1 teaspoon toasted sesame oil
½ tablespoon vegetable oil
250g (9oz) rib-eye steak, or use sirloin/
porterhouse if you prefer
85g (3oz) sprouting broccoli, or use regular
broccoli cut into bite-sized pieces
120g (4¼oz) dried thin wheat noodles (or use
thin rice noodles for a gluten-free alternative)

FOR THE SOUP:
230g (8¼oz) lean minced (ground) beef, or substitute
900ml (1½ pints) of ready-made fresh beef stock
2 small onions, finely diced
2 whole star anise
1 large black cardamom pod
½ teaspoon Chinese five-spice powder
1 teaspoon ginger paste, or 2.5cm (1 inch) piece of fresh root ginger, finely chopped
1 teaspoon garlic paste, or 2 garlic cloves, crushed and chopped
½ teaspoon sea salt, or to taste
½ teaspoon finely ground black pepper
1 tablespoon crushed yellow bean sauce
900ml (1½ pints) boiling water (if not using stock)

FOR THE GARNISH:
1 spring onion (scallion), finely sliced
handful of fresh coriander (cilantro), roughly torn (optional)
2 tablespoons chilli oil (optional)

Heat a medium saucepan over a medium–high heat and brown the minced beef (if using). Then add all the other soup ingredients except the water or stock.  Keep stirring for 2–3 minutes, then add the water (or stock, if using). Cover the pan with a lid and leave all those lovely flavours to simmer and intensify over a low heat for 20 minutes.

Meanwhile, mix together the yellow bean sauce and toasted sesame oil on a plate. Now it’s steak time! Put the steak on the plate and really rub the marinade all over, then set it aside for a few minutes. Heat a wok over a high heat and add the vegetable oil. Pan-fry the steak for about 3 minutes on each side. This will cook it medium – but it’s your steak, so cook it how you like. If you want it a bit pinker, then cook it for up to 2 minutes each side.

The super-high heat will seal the meat and keep it nice and succulent. As soon as the steak is cooked to your liking, put it on a chopping board, cover it with foil and let it rest for a bit. Place another medium saucepan on the hob and half-fill with boiling water. Add the broccoli and boil for 2 minutes, then add the dried noodles and simmer for another minute. Drain and divide the broccoli and noodles between two large, deep soup bowls.

Using a fine sieve, strain the soup broth as you pour it over the noodles in each bowl, discarding the aromatics. Slice the steak into strips, then layer on top of the noodle soup. Garnish with spring onion (scallion) and fresh coriander (cilantro). Serve with
a small pot of red chilli oil on the side for drizzling, and you’re good to go.

Cook more from this book
Dan Dan Noodle Soup with Lamb
Seafood Ramyeon with Korean Red Pepper

Buy this book
The Noodle Cookbook: 101 healthy and delicious noodle recipes for happy eating
£15.99, Ebury Press

Read the review
Coming soon

Seafood Ramyeon with Korean Red Pepper

163_Seafood ramyeon with Korean Red Pepper_Korean

Serves 2
Wok to wonderful in 15 minutes
Doddle / <15 Min
Hero ingredient: shiitake mushrooms

A Korean take on a Japanese favourite. We’re bringing some spicy, pungent gochujang to the party. Gochujang dances to its own tune; it’s unlike any other chilli paste. Sometimes labelled red pepper paste, look out for it in Asian supermarket. When you combine this with the sweet scallops and prawns, the umami-rich mushrooms and the cabbage, it gives ramen a spicy Korean makeover.

140g (5oz) dried ramen noodles, or dried wheat
and/or egg noodles
120g (4¼oz) scallops
120g (4¼oz) raw fresh prawns (shrimp), or any seafood, e.g. squid or cooked mussels
1 tablespoon Korean red pepper paste (gochujang)
½ tablespoon vegetable oil
60g (2¼oz) fresh shiitake or chestnut mushrooms, sliced
60g (2¼oz) savoy cabbage, finely sliced
¼–½ teaspoon sea salt
¼ teaspoon ground white pepper
2 teaspoons light soy sauce
1 teaspoon smoked paprika powder
1 teaspoon toasted sesame oil
1 tablespoon finely chopped spring onion (scallion), to serve

Place a small saucepan of boiling water over a high heat and add the noodles. Boil for 3 minutes, then drain well and set aside. Place the scallops and prawns (shrimp) – or whatever seafood you’re using – in a small bowl. Add ½ tablespoon of the gochujang and mix it all together, using your hands to coat everything really well.

Next heat the vegetable oil in a wok over a very high heat and add the seafood to the pan. Fry for 45 seconds, keeping the heat super high
so the seafood caramelises and gets golden brown around the edges.
Add the mushrooms and cabbage and lightly season with the salt and pepper. Stir everything well, cooking for a further 45 seconds.

Finally add the cooked and drained noodles to the wok, along with the soy sauce, paprika, sesame oil and remaining gochujang. Stir-fry for another 2 minutes, over a high heat, combining everything well. Add a tablespoon or two of water to loosen the sauce.

Divide the noodles between 2 serving bowls and sprinkle with the spring onion (scallion) – cheffy flourish is optional. Serve immediately.

Cook more from this book
Dan Dan Noodle Soup with Lamb
Hong Kong Street Beef

Buy this book
The Noodle Cookbook: 101 healthy and delicious noodle recipes for happy eating
£15.99, Ebury Press

Read the review
Coming soon