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⊙ 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

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