Summary

Ingredients

• 2 cloves garlic
• 1 chilli pepper (s)
• 4 cm ginger
• 3 spring onion (s)
• 2 pak choi or 100 g baby spinach leaves
• 2 teaspoons sugar
• 50 ml soy sauce, light
• 50 ml soy sauce, dark
• 3 tablespoon rice vinegar
• 1 tablespoon Szechuan pepper
• 2 tablespoons oil
• 2 tablespoon, heaped paste (beef paste, Gia Vi Bò Kho)
• 1 tablespoon sesame oil
• 200 g Mie noodles
• 1 liter water, hot

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Instructions

1. Clean the vegetables. Then cut the chilli pepper (core = less spicy) and garlic into small pieces. Peel the ginger and cut into slices. Cut the spring onions separately into white and green rings. Also cut the pak choi into white and green pieces.
2. Heat the water in the kettle.
3. Heat the oil in a wok. Briefly sear the garlic, chilli and ginger. Then add the sugar and let it caramelize briefly. Deglaze with rice vinegar and add the Szechuan pepper. Turn the temperature back (to level 2 of 3). Add the beef paste and both soy sauces and simmer for 5 minutes.
4. Pour the water on top and boil for 5 - 10 minutes. Sieve the soup with a sieve and large saucepan. Then pour the soup back into the wok. Now add the white parts of the spring onions and pak choi. Then cook for another 5 minutes (pak choi 10 minutes) and season with sesame oil.
5. At the end, cook the pasta for 3 - 5 minutes (observe the package description) until soft. Just before serving, add the green pak choi leaves or baby spinach to the soup.
6. To serve, take the noodles out of the soup and distribute them in empty soup bowls. Then pour on the soup and finally serve decorated with green spring onion rings.