I first had theses ages ago and have been looking to make them ever since, heat wise they’re a bit angry but these noodles make the perfect comfort food!
- 1 Pack pre-cooked Noodles (whichever are your favourite)
- 200g Turkey Mince
- 1 Oxo Chicken Cube
- 50g Chilli Bean Sauce (Lee Kum Lee)
- 20ml Soy Sauce
- 20ml Shaoxing Rice Wine
- 10g Caster Sugar
- 1 tsp Sesame Oil
- 1 tsp Garlic Powder
- 50g Pak Choi
- 500ml Water
Bring the water to a simmer in a large saucepan and add the stock cube, chilli bean sauce, rice wine, soy sauce, caster sugar and sesame oil. Simmer for about 10 minutes and let the flavours get to know each other, stir it well with a whisk.
In a frying pan cook, brown the turkey mince and season with the garlic. Once browned take off the heat, and whilst it rests finely shred the pak choi. Finally, add the noodles to a bowl, top with the pak choi and turkey and fill the bowl with the soup broth.