Spicy Sichuan Noodles with Ground Beef and Peanuts

A fiery and flavorful noodle dish with a rich Sichuan sauce, ground beef, and crunchy peanuts.

Prep Time

15 minutes

Total Time

45 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.20/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

Asian

Main Ingredient:

Beef

Mood:

Comfort Food•Spicy

Ingredients

Servings

1lbDried Sichuan Noodles(Can substitute with spaghetti or linguine if Sichuan noodles are unavailable.)

£3.50

1lbGround Beef(Lean ground beef is recommended.)

£4.50

3tbspSichuan Chili Oil(Adjust to your spice preference.)

£1.50

2tbspDoubanjiang (Fermented Broad Bean Paste)(Essential for authentic Sichuan flavor. Can be found in Asian markets.)

£0.75

2tbspSoy Sauce(Low sodium soy sauce is preferable.)

£0.20

1tbspChinese Cooking Wine (Shaoxing)(Can substitute with dry sherry.)

£0.30

1tspSugar(Balances the flavors.)

£0.01

4clovesGarlic(Minced.)

£0.25

1inchGinger(Minced.)

£0.30

2stalksScallions(Thinly sliced, green parts only.)

£0.50

0.5cupRoasted Peanuts(Roughly chopped.)

£0.75

1tspSesame Oil(For finishing.)

£0.15

0.5cupChicken Broth or Water(To adjust sauce consistency.)

£0.10

Total Cost

£12.81

£3.20 per serving

Instructions

1.
Cook the noodles according to package directions until al dente. Drain and set aside.
2.
While the noodles are cooking, prepare the sauce. Heat a wok or large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned.
3.
Add the minced garlic and ginger to the beef and cook for about 1 minute, until fragrant.
4.
Stir in the doubanjiang and cook for another minute, stirring constantly to prevent burning.
5.
Add the soy sauce, Chinese cooking wine, and sugar. Stir well to combine.
6.
Pour in the chicken broth or water and bring to a simmer. Cook for about 5-7 minutes, allowing the sauce to thicken slightly.
7.
Stir in the Sichuan chili oil. Adjust the amount to your spice preference.
8.
Add the cooked noodles to the sauce and toss to coat thoroughly. Add a little more broth or water if the sauce is too thick.
9.
Divide the noodles among serving bowls. Garnish with sliced scallions and chopped roasted peanuts.
10.
Drizzle with sesame oil before serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

850 kcal / 3556 kJ

Carbs

55g

21% of RDA

Fat

55g

79% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a vegetarian option, substitute the ground beef with crumbled firm tofu and add some chopped mushrooms.

Adjust the amount of chili oil and doubanjiang to control the spiciness of the dish.

Add blanched vegetables like bok choy or spinach for added nutrients.

The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before adding the noodles.

Cooking Equipment

Large pot

Wok or large skillet

Colander

Wine Pairings

No wine pairing suggestions available for this recipe.

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