Toasted Sichuan peppercorns are the key to this easy stir-fry. Using beef mince cuts down on prep time, and you can do all the remaining prep while the noodles are cooking for an easy 15-minute weeknight meal that’s full of flavour.
1 packet (about 270g or 9.5oz) dried udon noodles
3 tsp Sichuan peppercorns*
1 tbsp vegetable oil
1 onion, sliced
4 garlic cloves, finely chopped
2 long red chillies, finely chopped
500g (1 lb) beef mince
2 bunches bok choy, finely sliced
¼ cup oyster sauce
¼ cup regular or light soy sauce
½ cup spring onions (scallions), finely sliced
1 tbsp sesame oil
chilli flakes, to serve
Cook the udon noodles according to the packet instructions. Drain and rinse under running water to cool.
While your noodles are cooking, toast your Sichuan peppercorns in a dry frying pan over medium-high heat until they just start to smoke. Use a mortar and pestle or a spice grinder to grind to a fine powder.
When your noodles are cooked, heat the vegetable oil in a wok or frying pan over high heat. Add the onion, garlic and chilli and stir-fry for about a minute. Add the beef and Sichuan pepper powder and stir-fry for 3-4 minutes or until the beef is just cooked. Add bok choy, cooked noodles, oyster sauce and soy sauce. Stir-fry for another 1-2 minutes until well combined and the noodles are evenly coated with the sauce. Toss through the spring onions. Remove from heat and then toss through the sesame oil. Season with chilli flakes to taste.
– Sichuan peppercorns are available in the spice section at many major supermarkets or at your Asian grocer.