We love Asian cuisine – many of you probably feel the same way. Even though the ingredient lists sometimes look quite extensive, preparing Asian dishes is often quite simple. These delicious Dandan Style Szechuan Noodles with Minced Beef can be on the table in around 25 minutes. Perfect for a relaxed evening after work with a delicious dinner that doesn’t take long to be prepared. ;P
If you like cooking Asian dishes, you will probably have a small arsenal of spices and seasoning sauces at home for that. We do have a whole cabinet full of sauces and stuff. We always have crispy chili oil, soy sauce and various other sauces such as Hoisin sauce or Teriyaki sauce ready. These can be used to season and/or spice up many dishes. We use crispy chili oil almost everywhere where a little spiciness is needed. Even in non-Asian dishes. It’s so good! ;P
What looks a bit darker and slightly reddish in the photos is this crispy chili oil, btw. You can make it yourself at home with chili flakes and some boiling oil. Or you simply buy it at an Asian supermarket. A link to a product, we like to use, is linked in the list of ingredients. Just so you know what is meant. Go to your local supermarket and get it there… or order it directly online. It’s up to you. ;P
For this dish, you require some seasoning sauces, peanut butter and bok choy – these are the slightly more »exotic« ingredients. Minced meat and linguine noodles will probably be standard ingredients for most people. You don’t have to go to the Asian supermarket for those. If you have a larger supermarket around the corner, you can probably also get everything else there. Many supermarkets now have a good selection of ingredients for Asian cuisine.
We love this dish because it is so quick and easy to prepare. Boil the noodles, prepare the rest in the wok, refine the noodles with the peanut sauce and then bring everything together in serving bowls. It couldn’t be easier. It also tastes really good – we probably don’t have to add that. ;P The noodles are coated in this delicious peanut sauce, the spicy fried meat with the bok choy and crispy chili oil for an extra kick on top… simply brilliant!
As already mentioned, we love the food from Asia and have already published a few recipes for that on the blog. From simple dishes to more elaborate ones, you can find a lot. If you want to get an overview, just take a look at the page with our Asian recipes.
To make things even easier, take a look at one of these two recipes – they are two of our absolute favorites! Delicious Stir-Fry Singapore Noodles with Pork are a standard in our kitchen. We do them quite often and they are always delicious!
If you prefer something with rice on the side, you should try our Chicken Teriyaki with Bell Peppers & Bok Choy. This one is also easy to prepare and super tasty. Always a great option for a quick weeknight dinner!
INGREDIENTS / ZUTATEN
(2-3 persons)
For the meat/veggies:
some sesame oil* for frying
1 red onion, in wedges
2-3 garlic cloves, finely chopped
2 spring onions, in rings (divided)
9 oz. (250g) minced beef
1 bok choy, in pieces
2 tbsp. soy sauce*
2 tbsp. Hoisin sauce*
For the noodles:
10.6 oz. (300g) dried linguine pasta*
3.4 fl. oz. (100ml) hot water
1.7 oz. (50g) peanut butter*
2 tbsp. soy sauce*
some Crispy Chili Oil* to taste
a few roasted peanuts (optional)
(2-3 Personen)
Für das Fleisch/Gemüse:
etwas Sesamöl* zum Anbraten
1 rote Zwiebel, in Spalten
2-3 Knoblauchzehen, fein gehackt
2 Frühlingszwiebeln, in Ringen (aufgeteilt)
250g Rinderhackfleisch
1 Pak Choi, in Stücken
2 EL Sojasoße*
2 EL Hoisin Soße*
Für die Nudeln:
300g Linguine Nudeln*
100ml heißes Wasser
50g Erdnussmus*
2 EL Sojasoße*
Crispy Chili Oil* nach Belieben
einige geröstete Erdnüsse (optional)
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the ingredients. Peel the onion and garlic. Cut the onion into thin wedges and finely chop the garlic. Clean/wash the bok choy, drain, and cut into bite-sized pieces. Cut the spring onions into rings, and separate the white rings from the green rings. Set everything aside.
2. Add water and some salt to a large cooking pot and bring the water to a boil. Cook the pasta according to the package instructions while preparing the rest of the dish – my pasta needed about 10 minutes.
3. Heat a large frying pan with some sesame oil. Add the red onion wedges and sauté until soft and glossy, then add the garlic and the white spring onion rings. Sauté as well for a moment. Next, add the minced meat and fry for a few minutes until crumbly and nicely browned – this takes about 3-4 minutes.
4. Reduce the heat slightly, add the drained bok choy and mix with the meat. Add the soy sauce and Hoisin sauce and fry/cook everything for about 4-5 minutes, stirring regularly – you don’t want anything to burn.
5. For the noodle sauce, mix the hot water with peanut butter and soy sauce. If the peanut butter is difficult to mix with the liquid, you can heat the mixture briefly in the microwave. The mixture does not have to be super smooth…
6. When the pasta is »al dente«, drain it in a sieve/colander, then return it to the cooking pot and add the peanut butter mixture. Stir until the pasta is nicely coated with the peanut butter sauce.
7. Divide the pasta and add it to serving bowls. Add the meat/veggies on top and season with Crispy Chili Oil to your liking – be careful, it’s hot! Garnish the dish with the remaining green spring onion rings and some roasted peanuts (optional).
Notes:
The meat/veggie mixture should be enough for 3 servings if you use a larger bok choy, for example. If you want to serve three people, you might want to boil some more pasta – depending on how hungry you and the others are. ;P
1. Mit der Vorbereitung der Zutaten starten – dazu die Zwiebel und den Knoblauch schälen. Die Zwiebel in Spalten schneiden und den Knoblauch fein hacken. Den Pak Choi säubern, abtropfen lassen und dann in mundgerechte Stücke schneiden. Die Frühlingszwiebel in Ringe schneiden und dann die weißen von den grünen Ringen trennen. Alles zur Seite stellen.
2. Einen Topf mit ausreichend Salzwasser zum Kochen bringen und die Nudeln gar kochen, während man den Rest zubereitet – bei mir mussten die Nudeln etwa 10 Minuten kochen.
3. Eine große Pfanne mit etwas Sesamöl erhitzen. Die Zwiebelspalten im heißen Öl kurz anschwitzen, dann den Knoblauch und die weißen Frühlingszwiebelringe dazugeben und kurz mit anschwitzen lassen. Als Nächstes das Hackfleisch zur Pfanne dazugeben und einige Minuten krümelig anbraten – dauert etwa 3-4 Minuten. Das Fleisch sollte gut Farbe bekommen haben.
4. Die Hitzezufuhr etwas reduzieren und dann den abgetropften Pak Choi zur Pfanne dazugeben und mit dem Fleisch vermengen. Sojasoße und Hoisin Soße ebenfalls dazugeben und alles für 4-5 Minuten anbraten – immer wieder umrühren, damit nichts anbrennt.
5. Für die Nudelsoße das heiße Wasser mit Erdnussmus und Sojasoße verrühren. Sollte das Erdnussmus Schwierigkeiten machen und sich nicht mit der Flüssigkeit verbinden wollen, kann man die Mischung kurz in der Mikrowelle erwärmen – es ist aber auch nicht schlimm, wenn die Mischung nicht ganz glatt zu rühren ist.
6. Die »al dente« gekochten Nudeln in ein Abtropfsieb schütten und kurz abtropfen lassen, dann zurück in den Topf geben und die Erdnussmus Mischung darüber gießen. Nudeln und Erdnussmus Mischung so lange vermengen, bis die Nudeln mit einer cremigen Soße überzogen sind.
7. Die Nudeln auf Schalen aufteilen, das Fleisch und Gemüse darauf verteilen und mit Crispy Chili Oil nach Belieben würzen (Vorsicht scharf!). Die Nudeln und das Fleisch mit den verbliebenen grünen Frühlingszwiebelringen und einigen gerösteten Erdnüssen (optional) dekorieren.
Tipps:
Die Fleischmischung reicht eigentlich für 3 Portionen, wenn man z.B. einen größeren Pak Choi verwendet. Sollen drei Personen essen, empfiehlt es sich dann vielleicht, etwas mehr Nudeln abzukochen, je nachdem wie groß der Hunger ist. ;)
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Here is a version of the recipe you can print easily.
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Dandan Style Szechuan Noodles with Minced Beef
- Prep Time: 00:10
- Cook Time: 00:10
- Total Time: 00:25
- Yield: 3 1x
- Category: Dinner
- Cuisine: Asian
Description
A popular Asian dish that is easy to cook at home – Dandan Style Szechuan Noodles with Minced Beef. Hot and delicious! ;)
Ingredients
For the meat/veggies:
some sesame oil* for frying
1 red onion, in wedges
2–3 garlic cloves, finely chopped
2 spring onions, in rings (divided)
9 oz. (250g) minced beef
1 bok choy, in pieces
2 tbsp. soy sauce*
2 tbsp. Hoisin sauce*
For the noodles:
10.6 oz. (300g) dried linguine pasta*
3.4 fl. oz. (100ml) hot water
1.7 oz. (50g) peanut butter*
2 tbsp. soy sauce*
some Crispy Chili Oil* to taste
a few roasted peanuts (optional)
Instructions
1. Start by preparing the ingredients. Peel the onion and garlic. Cut the onion into thin wedges and finely chop the garlic. Clean/wash the bok choy, drain, and cut into bite-sized pieces. Cut the spring onions into rings, and separate the white rings from the green rings. Set everything aside.
2. Add water and some salt to a large cooking pot and bring the water to a boil. Cook the pasta according to the package instructions while preparing the rest of the dish – my pasta needed about 10 minutes.
3. Heat a large frying pan with some sesame oil. Add the red onion wedges and sauté until soft and glossy, then add the garlic and the white spring onion rings. Sauté as well for a moment. Next, add the minced meat and fry for a few minutes until crumbly and nicely browned – this takes about 3-4 minutes.
4. Reduce the heat slightly, add the drained bok choy and mix with the meat. Add the soy sauce and Hoisin sauce and fry/cook everything for about 4-5 minutes, stirring regularly – you don’t want anything to burn.
5. For the noodle sauce, mix the hot water with peanut butter and soy sauce. If the peanut butter is difficult to mix with the liquid, you can heat the mixture briefly in the microwave. The mixture does not have to be super smooth…
6. When the pasta is »al dente«, drain it in a sieve/colander, then return it to the cooking pot and add the peanut butter mixture. Stir until the pasta is nicely coated with the peanut butter sauce.
7. Divide the pasta and add it to serving bowls. Add the meat/veggies on top and season with Crispy Chili Oil to your liking – be careful, it’s hot! Garnish the dish with the remaining green spring onion rings and some roasted peanuts (optional).
Notes
The meat/veggie mixture should be enough for 3 servings if you use a larger bok choy, for example. If you want to serve three people, you might want to boil some more pasta – depending on how hungry you and the others are. ;P
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
