Sticky Beef and Bok Choy Noodles

Instructions

1. 1

   Use purchased fully cooked, ready-to-heat hokkien noodles and ground beef with about 10% fat. Rinse and trim the bok choy, cut the stalks into 2 cm pieces and roughly chop the leaves, keeping them separate. Crush the garlic, slice the green onion and chop the peanuts. Mix the cornstarch with 60 ml cold water, 60 ml sweet soy sauce (kecap manis) and the brown sugar.

2. 2

   Bring the remaining 2000 ml water to a boil in a 4-litre saucepan over high heat. While it heats, toast the sesame seeds in a dry 30 cm deep frying pan over medium heat for 2–3 minutes, stirring until lightly golden. Transfer to a small bowl.

3. 3

   Heat 15 ml vegetable oil in the frying pan over medium-high heat. Add the beef and cook for 7–9 minutes, breaking it into small pieces, until browned. Wash your hands and clean any surfaces touched by raw beef. Stir in the ginger paste and garlic and cook for 1 minute.

4. 4

   Stir the prepared sauce again, pour it into the beef and simmer for 2–3 minutes, stirring, until thick and glossy. Check that the beef reaches 71°C/160°F with an instant-read thermometer. Transfer to a heatproof bowl and cover to keep hot while you finish the noodles.

5. 5

   Heat the remaining 15 ml oil in the same frying pan over medium-high heat. Stir-fry the bok choy stalks for 2 minutes, then add the leaves and cook for another 1–2 minutes. Meanwhile, add the fully cooked noodles to the boiling water and heat for 2 minutes, gently separating the strands, then drain.

6. 6

   Add the drained noodles, remaining 30 ml sweet soy sauce, half the peanuts and half the sesame seeds to the bok choy. Toss over medium-high heat for 1–2 minutes until evenly coated and steaming hot, reaching 74°C/165°F.

7. 7

   Divide the noodles and bok choy among four bowls. Spoon the hot glazed beef over the top and finish with the remaining peanuts, sesame seeds and green onion. Serve immediately.