Fiery dan dan noodles

Ingredients

• 1 beef or chicken stock cube
• 500 g minced beef
• 2 tablespoons runny honey
• 300 g wheat noodles
• 4 handfuls of mixed green vegetables
• 4 cloves of garlic
• 3 tablespoons dark soy sauce
• 2 teaspoons freshly ground Sichuan pepper
• 5 tablespoons good-quality chili oil
• 2 spring onions
• 1 lime

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Preparation

• Crumble the stock cube into a large pan of water and get it on the heat. Add the beef to a dry pan and, on a medium to high heat, keep moving it around until it's golden and crunchy, about 10-15 minutes.
• Pour away any excess fat, then add the honey and toss until all the mince is nicely coated. Cook for about 30 seconds, then take the pan off the heat.
• Stir noodles into the boiling stock and move them about so they don't stick together. Cook according to the packet instructions. Shred cabbage into 1cm strips, quarter bok choy and snap up the broccoli spears.
• When the noodles have 1 minute to go, throw in the prepared greens to blanch them. Drain the whole lot in a colander, reserving a mugful of the cooking water. Tip noodles, veggies and the mugful of water back into the hot pan.
  
• Add garlic, soy sauce, Sichuan pepper and chili oil. Give it all a good mix with tongs and divide between 4 bowls. Sprinkle over the crunchy beef, finish with a scattering of spring onions and serve each dish with a lime quarter to squeeze over.

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