Taiwanese Style Neuromein

Taiwanese Style Neuromein

Another winner from this book that I like a lot - China Modern by Ching-He Haung. This recipe comes from the Traditional Home Cooking chapter. Noodles, beef a few seasonings, a bit of thickening before serving and hey-presto a fabulous dinner for a weeknight. It is actually so easy I can hardly believe how much flavour there is for so little work. Apparently I'm not too embarrased to pass it on though! We all need quick healthy - style meals for some nights.

The beef, chilli and noodles went together so well, I have long been a fan of the chilli beef in Chinese restaurants (beef deep fried until really crispy and doused with a sweet and sharp chilli sauce), but it’s not something that I’d do at home. I couldn’t find the two types of chilli sauce, so used a lemongrass-chilli one that I could lay hands on. For the beef you simmer together stock and seasonings with a few vegetables, and I did this bit a couple of days before we needed it for supper, and the beef was more tender because of this sitting period in the fridge. Just before serving you cook noodles, reheat the beef and liquid, thicken with a bit of cornflour then toss with the noodles and scatter with slices spring onions and coriander. Delicious.

Taiwanese Style Neuromein

1 tablespoon groundnut oil
2 garlic cloves, crushed and finely chopped
1 tablespoon freshly grated ginger
1 red chilli, deseeded and chopped
1 large shallot, chopped
½ onion, chopped
1 small carrot, chopped
200g stewing beef
400ml vegetable or beef stock
1 tablespoon chilli bean sauce
1 teaspoon chilli sauce
1 teaspoon soy sauce
2 teaspoons brown sugar

2 tablespoons cornflour blended with 2 tablespoons water.
180g dried noodles
I spring onion sliced
Coriander leaves, chopped

Place everything down to (and including) the sugar in a pot, bring to the boil and simmer for 40 minutes.
Cook noodles and add the cornflour blend to the beef, to thicken. Add noodles, sprinkle with spring onion and coriander and serve.