Crispy Beef Dan Dan Noodles

Cook Time 30 minutes

Servings 4


1 tsp Sichuan peppercorns 

2 tbsp peanut or sunflower oil
500g beef mince (not lean) 
6 spring onions (about half a bunch)
2 garlic cloves, finely chopped
⅓ cup kecap manis
450g fresh thin hokkien noodles
2 birds eye chillies, sliced
2 tbsp chopped chives

Chilli oil
1 tbsp sambal oelek
2 tbsp peanut or sunflower oil
1 tbsp sesame oil

Peanut sauce
120g smooth natural peanut butter
2 tbsp soy sauce


Heat a large frypan or wok over high heat. Add the Sichuan peppercorns and toast until fragrant then remove and grind in a mortar and pestle. Reserve a third for the peanut sauce.

Heat 2 tbsp oil in the frypan or wok. Add the mince and cook, stirring, for 5 minutes or until browned. Meanwhile, thinly slice the spring onion - white and light green parts - and add to the pan with the garlic and ⅔ of the toasted and crushed Sichuan peppercorns and cook for 30 seconds then add the kecap manis and 1 cup water. Reduce heat to medium and cook, stirring occasionally, for 10-15 minutes until liquid has evaporated and beef is starting to crisp.

For the chilli oil, combine all the ingredients and set aside.

For the peanut sauce, combine the peanut butter, soy sauce and remaining Sichuan peppercorns with ½ cup water in a bowl, stir until smooth, and set aside.

Prepare noodles according to packet directions. Drain. 

Divide the peanut sauce between four serving bowls. Top with cooked noodles and then the beef mixture. Serve sprinkled with chilli, chives and spring onion greens, and a drizzle of the chilli oil.


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