Szechuan Noodles with Lots Of Green Vegetables and Crispy Mince

Summary

Ingredients

• 1 head broccoli (approx. 500 g)
• 1 small Head pak choi or other cabbage (e.g. pointed cabbage or Chinese cabbage)
• 150 g suar snap peas
• 150 g mun bean seedlins
• 3 cloves garlic
• 1 piece (s) ginger (approx. 5 - 0 cm)
• 2 chilli pepper (s), red
• 4 tablespoon soy sauce
• 6 tablespoon oil (e.g. peanut oil)
• 1 teaspoon pepper (Szechuan pepper, hot, depending on taste)
• 500 g minced beef
• 2 tablespoon honey, more liquid
• 5 spring onion (s)
• 1 ½ liter vegetable stock
• 300 g noodles (Chinese wheat or e noodles)
• 2 lime (s), add the juice
• possibly chilli powder or dried chilli flakes
• salt

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Instructions

1. Wash and chop the vegetables. Divide the broccoli into small florets, cut the thin broccoli stalks into fine slices and the cabbage into fine strips, halve the sugar snap peas. Put aside.
2. For the sauce, mix the soy sauce and oil in a small bowl with a whisk. Peel and finely dice the garlic and ginger, core the chili peppers and dice finely. Add everything together to the sauce, stir and also set aside.
3. Fry the minced meat in a large pan without adding any fat over high heat while stirring until crumbly. As soon as the meat becomes crispy, reduce the heat and add the honey. Roast the honey, then season with salt and Szechuan pepper to taste mild to hot and remove from the stove.
4. Cut the spring onions into fine rings and set aside separately. Bring the vegetable stock to the boil in a very large saucepan, add the noodles to the boiling stock and prepare according to the instructions on the package (cook for about 5 minutes depending on the variety).
5. Add the cut vegetables two minutes before the end of the cooking time and the sprouts one minute before the end of the cooking time and blanch. The water stops boiling for a moment because the vegetables are cold - so turn the stove on to the highest setting so that the water starts to boil again quickly! It is important that the vegetables are really only cooked very briefly so that they stay crisp.
6. Skim off some of the boiling water and set aside, then drain the vegetables and pasta in a pasta sieve and put them back into the pot. Now mix in the minced meat mixture and the sauce and add some cooking water if necessary. Finally, stir in the spring onions and the juice of one lime and, depending on your taste, season with chili powder, chili flakes, salt and Szechuan pepper.
7. Serve with a quarter of lime each. The dish can also be prepared with other green vegetables - finely chopped leek, spinach or Swiss chard, for example, also taste good.

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