from RecipeTin Eats – Dinner: 150+ Recipes from Australia’s Favourite Cook by Nagi Maehashi (page 64)
Version 2:
- rather than finely dice half a brown onion, I used a whole brown onion and cut into segments, and fried with the beans. Huge improvement!
- I also added some toasted peanuts and fried shallots as a garnish.
Version 1:
This was very good, but I felt it needs an extra dimension to take it to the next level. (perhaps Sichuan pepper, the addition of Shaoxing cooking wine, and/or perhaps a garnish of roasted peanuts).
Asia Sauce: Oyster sauce, kecap manis and sambal oelek (I went for 5 tsps rather than 4)
Noodles:
- vegetable oil, organic green beans,
- brown onion, garlic, ginger
- free range macro lean pork mince
- Fresh hokkein noodles
This was all cooked in a wok on oil smoking temperature (7 induction). In hindsight the green beens could do with more blistering, although they looked blistered at the time I cooked them).
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