@finntonry on Instagram

Name: @finntonry on Instagram
Yield: for 2
Ingredients: 4 spring onions; 300 g 5% beef mince; 10 g fresh ginger; 1 tbsp Shaoxing wine; 2 tsp light soy; 2 tsp dark soy; 2 tsp avocado oil; 2 tbsp peanut butter; 2 tbsp chilli crisp; 1 tbsp sugar; 2 tbsp light soy; 2 tbsp dark soy; 2 garlic cloves; 4 tbsp pickled mustard greens; 1 cucumber; 360 g frozen ramen noodles (Yutaka)

Recipe makes 2 servings of DanDan(ish) noodles with 52g protein, 706 kcal, 23g fat, and 70g carbs total.
The beef mixture uses 300g 5% beef mince, 10g fresh ginger, 1 tbsp Shaoxing wine, 2 tsp light soy, 2 tsp dark soy, and 2 tsp avocado oil.
The sauce is made by mixing 2 tbsp peanut butter, 2 tbsp chilli crisp, 1 tbsp sugar, 2 tbsp light soy, 2 tbsp dark soy, and 2 grated garlic cloves.
The recipe includes 360g frozen ramen noodles (Yutaka) cooked in salted boiling water.
Vegetables are 4 spring onions, 4 tbsp pickled mustard greens, and 1 cucumber cut into strips.
Spring onion greens are reserved separately and used as garnish at the end.
The beef is first browned undisturbed in a hot frying pan, then broken up and cooked through with ginger.
After the beef is mixed with soy sauce and sugar, the pan is deglazed with Shaoxing wine.
Cooked noodles are transferred to the sauce bowl with a few tablespoons of noodle water before serving.
The finished bowls are topped with beef, cucumber, mustard greens, and spring onion greens, then mixed before eating.

⊙ Ingredients

4 spring onions
300 g 5% beef mince
10 g fresh ginger
1 tbsp Shaoxing wine
2 tsp light soy
2 tsp dark soy
2 tsp avocado oil
2 tbsp peanut butter
2 tbsp chilli crisp
1 tbsp sugar
2 tbsp light soy
2 tbsp dark soy
2 garlic cloves
4 tbsp pickled mustard greens
1 cucumber
360 g frozen ramen noodles (Yutaka)

⊙ Ingredients

4 spring onions
300 g 5% beef mince
10 g fresh ginger
1 tbsp Shaoxing wine
2 tsp light soy
2 tsp dark soy
2 tsp avocado oil
2 tbsp peanut butter
2 tbsp chilli crisp
1 tbsp sugar
2 tbsp light soy
2 tbsp dark soy
2 garlic cloves
4 tbsp pickled mustard greens
1 cucumber
360 g frozen ramen noodles (Yutaka)

♪ Method

1Bring a pan of salted water to the boil.
2Finely slice the spring onions, reserving the greens for garnish.
3Mince the ginger and roughly chop the mustard greens.
4Slice the cucumber into rounds, stack the rounds into little piles, and cut them into strips.
5In a bowl, mix the peanut butter, chilli crisp, sugar, light soy, dark soy, and grated garlic.
6Set a large frying pan over a medium heat.
7Add the avocado oil and the beef, and cook undisturbed for a few minutes until browned.
8Break up the beef and add the ginger, then continue cooking while stirring regularly until cooked through.
9Add the dark soy, light soy, and sugar, and mix until homogenous.
10Deglaze with the Shaoxing wine.
11Cook the noodles and transfer them to the bowl with a few tablespoons of noodle water.
12Divide between two bowls and top with the beef, cucumber, mustard greens, and sliced spring onion greens.
13Mix well in the bowl and enjoy.