Ingredients
- SpinneysFOOD organic cucumbers 4
- SpinneysFOOD salt 1½ tsp
- Granulated sugar ½ tsp
- Rice vinegar 2 tbsp
- Dark soya sauce 2 tsp
- Chilli flakes ½ tsp
- Light soya sauce 2 tbsp
- Chinese black vinegar 1 tbsp
- SpinneysFOOD extra fine caster sugar 2 tbsp
- Sesame oil 3 tbsp
- Chilli oil 1 tbsp
- Toasted sesame seeds 3 tbsp
- Ground Szechuan peppercorns 1 tsp
- Egg noodles 300g
- Fresh ginger 10g
- Beef strips 350g
Nutrition (Per serving)
- Calories 1084
- Fat 26g
- Saturates 3g
- Protein 33g
- Carbs 178g
- Sugars 107g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Szechuan beef with noodles and salted cucumber
Chinese 20 Mins Prep · 15 Mins Cook
- Place the cucumbers on a chopping board and using the back of a knife or rolling pin, smash them into large chunks.
- In a medium-sized bowl, combine 1 tsp of salt, a pinch of granulated sugar, rice vinegar, dark soya sauce and chilli flakes, and stir until the sugar and salt dissolve. Add the cucumber chunks and toss to combine. Set aside.
- To make the Szechuan sauce, combine light soya sauce, Chinese black vinegar, caster sugar, 2 tbsp of sesame oil, chilli oil, toasted sesame seeds, ground Szechuan peppercorns and the remaining salt in a medium-sized bowl and stir.
- Cook the noodles according to package instructions.
- Finely slice the ginger.
- Heat a wok over a high heat and add 1 tbsp of sesame oil. Add the beef and stir fry for 2-3 minutes then add the ginger and the Szechuan sauce and stir fry until coated. Toss in the noodles.
- Serve immediately topped with fresh coriander leaves and the salted cucumber on the side.