HOT FIERY DAN DAN NOODLES

This will put a yin in your yang for sure, a great va va voom for your body and mind!  If your feeling under the weather this is a dish for you, the bordering insanely hot chilli oil is almost unbearable but just not quite and you will find yourself not wanting to stop taking another mouthful, this is the beauty of the Sezchuan pepper it slightly numbs your tongue and lips therefore hiding the burning effects of the chilli heat the more you eat!   A great boost to your mind, an antioxidant detox boost to your body and a good cure towards colds or blocked sinus.

Ingredients

(serves 4)

300g dried egg noodles

500ml fresh homemade chicken stock

1 tbsp coconut oil

250g ground beef or skirt finely chopped

2 tbs honey

1 tbsp shaoxing wine

2 tbsp soy sauce

4 handfuls of torn kale

4 handfuls torn spinach

8 spears of asparagus diced

2 handfuls broccoli florets

1 bok choi sliced

4 cloves garlic grated

4 spring onions sliced

4 hot red chillies sliced

2 tsp ground Szechuan pepper

5 tbsp hot chilli oil

1 lime quartered 

To make your own chilli oil take 15-20 hot dried red chillies, place in a hot dry frying pan and warm through, add to a blender along with 350ml liquid coconut or ground nut oil and blitz, pour into a sterilised air tight glass bottle this will keep for around a year deepening in intensity over time.

In a wok add a little coconut oil, fry off the beef on a high heat quickly,more move from the heat and stir in the honey, leave the beef in the wok and keep to one side.

Bring the stock to a boil, then take off the heat, add the noodles and leave to cook according to the instructions, generally instructions are to leave the noodles for a few minutes in boiling water/stock then remove.  A couple of minutes before the noodles need to be removed add the broccoli, asparagus, bok choi and kale.  Drain reserving around half the stock and add all to the wok, put the wok back on a medium heat add the chilli oil, garlic, soy sauce and Sezchuan pepper and toss well together.

Pile high in your serving bowls and finish off with a scattering of spring onions and a squeeze of lime, and for the not faint of heart a extra drizzle of chilli oil.