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Chilli Beef Mince Noodles I swear my lot would eat a beef mince dinner every single day if I cooked it...so I love coming up with new ways to use it, to save me from the usual chilli u002F bolognese rotation! If you can't find chilli oil, just use sriracha or any other chilli sauce - but go easy if it's quite spicy! You can add more veg to this if you like, broccoli, peppers and baby corn would all work...or you can just throw in a cheap packet of stir fry veg! There is a WHOLE chapter of beef mince recipes in my new cookbook 'Easy 10'. It's available to pre-order and right now there's 20% off on Amazon! I have written up the recipe for the noodles below and I would love to know if you're going to give this one a try! A x Feeds 4 Oil for frying Spring onions finely chopped green and white parts 1 tsp ginger paste 2 cloves of garlic finely chopped 1 tbsp + 1 tsp Chilli oil 1 tbsp peanut butter 1 tbsp honey 3 tbsp coconut cream 2 tbsp Light soy sauce 800ml chicken stock 500g beef mince 2 x pak choi ends discarded and leaves separated 300g straight to wok noodles Heat a drizzle of oil in a large non-stick saucepan. Add the green parts of the spring onions, ginger, garlic, 1 tbsp chilli oil, 1 tbsp peanut butter and honey. Fry for 2 minutes. Stir in the coconut cream, 1 tbsp soy sauce and the chicken stock. Gently whisk until combined. Bring to the boil. In a separate frying pan, heat a drizzle of oil. Add the beef mince, white parts of spring onions, 1 tbsp soy sauce and 1 tsp chilli oil. Fry for 5-7 minutes until browned and cooked through. Stir regularly. In the meantime, add the pak choi to the broth and simmer for 3-5 minutes until soft. Remove the pak choi from the pan and set aside. Add the noodles to the pan and simmer for 3 minutes or so until seperated and soft Use tongs to divide the noddles between 4 bowls. Ladle over the broth and top with pak choi and the cooked beef mince. Finish with a drizzle of chilli oil