I just love this dish. And I have to say that it is another great thing to have with the beautiful Fresh Rice Noodles, which if you have never made yet, you should really organise and do! The sweetness of the noodles cannot be underestimated. Who knew? Plain old rice can be so velvety smooth and naturally sweet, but I digress.
If you love spicy colourful food, this dish is for you. You can of course cut back on the chili content by all means, but they do add a splash of colour and as long as you are not just eating them like grapes, you should be fine. They add enough heat, as they are whole, without it being overwhelming.
I hope you enjoy this dish as much as I did...and really, how easy does it look? Pretty easy I think!
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Need
- 1 batch Fresh Rice Noodles Recipe
- 2 Teaspoons Sichuan peppercorns
- 1 whole head garlic, peeled
- 1 red onion, halved
- 20 Grams Cobram Estate Extra Virgin Olive Oil BUY
- 50 Grams XO Chilli Sauce
- 60 Grams fermented soy beans
- 200 Grams mushrooms, sliced
- 500 Grams beef mince
- 20 Grams coconut sugar
- 50 Grams Chinese black vinegar
- Handful small red chilli to taste
- 2 big handfuls fresh basil leaves
- toasted sesame oil to taste
Do
- 1
Prepare the Fresh Rice Noodles as directed and set aside in an insulated serving bowl in enough water to cover.
- 2
Place Sichaun peppercorns into clean, dry Thermomix bowl and mill 1 min/speed 10.
- 3
Add garlic, onion and EVOO and chop 3 sec/speed 5. Sauté 5 min/Varoma/speed 1.
- 4
Insert Butterfly. Add all remaining ingredients except chilies, basil and sesame oil.
- 5
Cook 8 min/Varoma/Butterfly/Reverse/speed 1.
- 6
.Add chilies and basil and cook 2 min/100°C/Butterfly/Reverse/speed 1.
- 7
Remove Butterfly. Serve over drained Fresh Rice Noodles, drizzled generously with sesame oil and more fresh basil if desired.
