This dish is easy to make: instead of making the Szechuan sauce from scratch, pick up a bottle of one of our ready-made sauces in stores.
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Chinese |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 1084 |
| Fat | 26g |
| Saturates | 3g |
| Protein | 33g |
| Carbs | 178g |
| Sugars | 107g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the cucumbers on a chopping board and using the back of a knife or rolling pin, smash them into large chunks.
In a medium-sized bowl, combine 1 tsp of salt, a pinch of granulated sugar, rice vinegar, dark soya sauce and chilli flakes, and stir until the sugar and salt dissolve. Add the cucumber chunks and toss to combine. Set aside.
To make the Szechuan sauce, combine light soya sauce, Chinese black vinegar, caster sugar, 2 tbsp of sesame oil, chilli oil, toasted sesame seeds, ground Szechuan peppercorns and the remaining salt in a medium-sized bowl and stir.
Cook the noodles according to package instructions.
Finely slice the ginger.
Heat a wok over a high heat and add 1 tbsp of sesame oil. Add the beef and stir fry for 2-3 minutes then add the ginger and the Szechuan sauce and stir fry until coated. Toss in the noodles.
Serve immediately topped with fresh coriander leaves and the salted cucumber on the side.
