Donal Skehan’s char siu noodles

Donal Skehan’s char siu noodles

Serves 4

180g flat rice noodles

1 tbsp vegetable oil

3 garlic cloves, finely sliced

3cm piece of fresh ginger, grated

400g beef mince

1 tsp Chinese five spice

4 tbsp Chinese rice wine

3 tbsp soy sauce

4 tbsp hoisin sauce

Bunch of spring onions, finely sliced

2 large carrots, shredded

100g curly kale, shredded

1 tbsp sesame oil

2 tbsp toasted sesame seeds

Large handful of coriander leaves, torn

  1. Cook the noodles by soaking in boiling water for two minutes then drain and run under warm water. Set aside.
  2. Peel and finely slice the garlic and peel and finely grate the ginger.
  3. Finely slice the spring onions.
  4. Peel and shred the carrots and slice up the kale.
  5. Heat the oil in a wok or pan and fry the garlic and ginger for two minutes.
  6. Add the mince and brown all over then stir in the five spice.
  7. Add the rice wine, soy and hoisin sauce and bubble together until sticky. Add the spring onions, carrot and kale. Add a splash of water and cook for 2-3 minutes until just cooked.
  8. Toss the noodles into the wok with the sesame oil and serve scattered with sesame seeds and coriander leaves.

Per serving: 443kcals, 16.3g fat (4g saturated), 39.4g carbs (11.1g sugars), 34.9g protein, 4.1g fibre, 1.182g sodium