Sichuan Beef Glass Noodle

Directions

• Step 1 — Cook the glass noodles
  
  1.  Bring a pot of water to a boil.
  2.  Add the glass noodles and cook according to the package instructions.
  3.  Drain the noodles in a colander and rinse briefly under running water to stop the cooking.
  4.  Set aside and allow excess water to drain.
  
  Chef’s tip: Avoid overcooking the noodles. They will be stir-fried again later.
• Step 2 — Toast and grind the Sichuan peppercorns
  
  1.  Place the Sichuan peppercorns in a dry frying pan over medium-high heat.
  2.  Toast for about 1–2 minutes, shaking the pan frequently, until fragrant.
  3.  Remove immediately once aromatic. Do not let them burn.
  4.  Cool slightly, then grind into a fine powder using a mortar and pestle or spice grinder.
  
  Chef’s tip: Sichuan peppercorns have a citrusy aroma and a distinctive tingling sensation. Toasting briefly brings out their fragrance.
• Step 3 — Stir-fry the beef and aromatics
  
  1.  Heat the vegetable oil in a wok or large frying pan over high heat.
  2.  Add the sliced onion, garlic and chilli. Stir-fry for about 1 minute until fragrant.
  3.  Add the beef and sprinkle in the ground Sichuan peppercorns.
  4.  Stir-fry for 3–4 minutes, or until the beef is just cooked. If using thicker pieces of beef, cook a little longer as needed.
  
  Chef’s tip: Keep the wok hot and avoid overcrowding it. This helps the beef brown instead of releasing too much liquid.
• Step 4 — Add the bok choy, noodles and sauces
  
  1.  Add the bok choy and stir-fry for about 30 seconds.
  2.  Add the cooked udon noodles, oyster sauce and soy sauce.
  3.  Toss everything together for 1–2 minutes until the noodles are hot and evenly coated in the sauce.
  4.  Add the sliced spring onions and toss briefly to combine.
  
  Chef’s tip: If the noodles look too dry, add 1–2 tablespoons of water to help loosen the sauce and coat the noodles evenly.
• Step 5 — Finish and serve
  
  1.  Turn off the heat.
  2.  Drizzle over the sesame oil and toss gently.
  3.  Taste and adjust the seasoning with extra soy sauce or chilli flakes, if desired.
  4.  Transfer to serving bowls and garnish with extra spring onions or chilli flakes.
  
  Serving suggestion: Serve immediately while the noodles are hot, glossy and fragrant.
  
  Final chef’s note: Prepare all your ingredients before heating the wok. Stir-frying happens quickly, and having everything ready helps you achieve tender beef, vibrant vegetables and perfectly coated noodles.