Ingredients
Beef
750g (1.6lb) Beef Mince, 5% Fat
5–6 Spring Onions, White Parts Sliced, Greens Reserved
25g (0.9oz) Fresh Ginger, Finely Grated
2 Tbsp (30ml) Shaoxing Wine
1 Tbsp (15ml) Low Sodium Light Soy Sauce
1 Tbsp (15ml) Low Sodium Dark Soy Sauce
1 tsp (5ml) Avocado or Neutral Oil
Dan Dan Sauce
3 Tbsp (48g) Peanut Butter
2 Tbsp (30ml) Chilli Crisp
2 tsp (8g) Sugar
2 Tbsp (30ml) Low Sodium Light Soy Sauce
1 Tbsp (15ml) Low Sodium Dark Soy Sauce
5 Garlic Cloves, Grated
1 tsp (5ml) Sesame Oil
1 Tbsp (15ml) Rice Wine Vinegar
50ml (1.7fl oz) Reserved Noodle Water
Noodles & Garnish
450g (15.9oz) Fresh Ramen Noodles
2–3 Baby Bok Choy, Halved Lengthways
Cucumber, Julienned (Optional)
Chilli Crisp, Extra, To Serve
Method
1
Bring a large pot of well-salted water to the boil.
2
Grate garlic into a bowl and add peanut butter, chilli crisp, sugar, both soy sauces, sesame oil and rice wine vinegar. Mix until completely smooth and set aside.
3
Finely grate the ginger. Finely slice the white parts of the spring onions. Place the green stems into ice cold water and set aside.
4
Heat oil in a large frying pan over high heat until smoking. Add beef mince and leave completely undisturbed for 3–4 minutes until a deep brown crust forms. Break it up and cook until well coloured all the way through.
5
Add the white parts of the spring onion and ginger. Cook for 2 minutes, stirring regularly. Add both soy sauces and deglaze with Shaoxing wine, scraping up all the caramelised bits. Cook 1–2 minutes until the beef is glossy and tight. Remove from heat.
6
Blanch bok choy in the boiling water for 60 seconds, remove with a slotted spoon and set aside. Cook ramen noodles in the same water according to packet instructions. Reserve 50ml of noodle water before draining.
7
Whisk the reserved noodle water into the Dan Dan sauce until smooth and pourable. Drain the noodles and toss immediately into the sauce until every strand is fully coated.
8
Divide noodles between containers. Top with beef mince, bok choy and spring onion greens from the ice water. Finish with extra chilli crisp.
Chef's Tips
Grating the garlic and ginger rather than chopping means they fully incorporate into the sauce and beef — every mouthful gets the full flavour rather than an uneven hit.
Sesame oil is added to the sauce raw deliberately — heat destroys its delicate aroma almost immediately, so keeping it raw means you actually taste it in the finished dish.
Chilli crisp varies in heat between brands — start with 2 Tbsp and adjust before adding more.
Drop the spring onion greens into ice-cold water to keep them crisp and vibrant green — it makes a real difference to the final dish.
The sauce develops and deepens in flavour every day it sits in the fridge — this dish genuinely tastes better on day three than it does on day one.
Storage & Reheating
Store in airtight containers in the fridge for up to 4 days.
Freeze for up to 1 month — the cucumber and bok choy are best added fresh after reheating rather than frozen with the dish. Thaw overnight in the fridge before reheating.
Microwave for 2–3 minutes, stirring halfway. Add a splash of water if the noodles have dried out. Add extra chilli crisp after reheating for a fresh hit of heat.
