Crispy chilli oil condiment or sambal oelek to drizzle
Lime wedges to serve
Heat 2 tbsp oil in the frypan or wok.
Thinly slice the spring onion – the white and light green parts – and add to the pan with the mince.
Cook, stirring, for 6-7 minutes or until well browned. Meanwhile, grind the Sichuan peppercorns using a mortar and pestle. Reserve half of the ground peppercorns then add remaining to the pan with the garlic and cook for 1 minute. Add the kecap manis and vinegar and cook until sticky and well caremalised. Remove from the heat.
For the peanut sauce, combine the peanut butter, soy sauce and remaining Sichuan with 1 cup water in a bowl, stir until smooth, and set aside.
Prepare noodles according to packet directions. Drain.
Divide the peanut sauce between four serving bowls. Top with cooked noodles and then the beef mixture. Slice the dark green of the remaining spring onion tops and sprinkle over. Drizzle with chilli oil and lime. Toss the mixture together and enjoy!
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