RECIPE: Spicy Asian Noodles with Broccoli and Spinach


So Jamie Oliver, a British chef, creates an American cookbook, with a Chinese noodle dish. Of course when I ran across this recipe I had to try it. It seemed like the melting pot of America all wrapped up in some spicy noodles.

I had to make a lot of adjustments to it. I couldn't find the special pepper the recipe calls for, and the cadence and approach to cooking what when, and adding what when needed to be adjusted for my liking. For instance I added the garlic before browning the meat, versus tossing it in raw. I prefer more melded flavors, and raw garlic doesn't appeal to me-or my stomach!

It came together super quick and easy, and will be part of our weeknight repertoire. If you want more spice, too in some hot peppers or drizzle some Sriracha sauce for serving time.


Spicy Asian Noodles with Broccoli

Ingredients

2 Tbsp. Better the Beef Bouillon
1 lb. ground beef
2 Tbsp. honey
12 oz. Chinese wheat noodles
2 cups chopped baby spinach
2 cups broccoli florets
4 cloves garlic, minced
3 Tbsp. dark soy sauce
2 tsp. Chinese 5 Spice blend
5 Tbsp. Sriracha oil
2 scallions, thinly sliced
crushed red pepper flakes for garnish

Directions



In a large sauce pan, heat a pot full of water to cook the noodles. Dissolve the two teaspoons of bouillon in the hot water. Bring to a boil, and add the spinach and broccoli to blanche for 5 minutes. Midway during the vegetables, add the noodles to the water. Boil the noodles for the last 2 minutes of the cooking time. Reserve a cupful of the liquid, and drain the rest in a colander. Transfer the noodles to a bowl and toss with the reserved water and set aside.


In a large sauté pan, heat half the Sriracha oil in the pan, and add the garlic. Cook the garlic for a minute or two and add the beef. Brown the beef until no longer pink, and drain the excess fat from the pan. Return the beef to the pan, and mix in the honey and Chinese 5 Spice. Add the drained noodles and vegetables and toss, and add the soy sauce and the rest of the Sriracha oil.


Divide between bowls, and top with scallions and crushed red pepper if you want an extra kick.

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