The Noodle Meal Prep That Fixes Your Takeaway Cravings | 50g Protein

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Bring a large pot of well-salted water to the boil.
2. Grate the garlic into a bowl, add the peanut butter, chilli crisp, sugar, both soy sauces, sesame oil and rice wine vinegar, and mix until smooth. Set aside.
3. Finely grate the ginger. Finely slice the white parts of the spring onions. Put the green parts in ice-cold water and set aside.
4. Heat oil in a large frying pan over high heat until smoking. Add the beef mince and leave it undisturbed for 3 to 4 minutes until a deep brown crust forms. Break it up and cook until no pink remains and it reaches an internal temperature of 71°C (160°F).
5. Add the white spring onion and ginger and cook for 2 minutes, stirring often. Add both soy sauces, deglaze with Shaoxing wine, scraping up the browned bits. Cook 1 to 2 minutes until the beef is glossy and sticky. Remove from heat.
6. Blanch the bok choy in the boiling water for 60 seconds, lift it out with a slotted spoon and set aside. Cook the noodles in the same water per packet instructions, reserving 50 ml of the cooking water before draining.
7. Whisk the reserved noodle water into the sauce until smooth and pourable. Drain the noodles and toss them straight into the sauce until fully coated.
8. Divide the noodles between containers. Top with the beef, bok choy and spring onion greens from the ice water, then finish with extra chilli crisp.

Summarized from Chef Jack Ovens's video. Watch it for the details.

More recipes with

GarlicGingerScallionCucumberGround beefPeanut butterBok choyRamen noodle