Wan says: “Tongue-tingling Sichuan pepper combined with the slightly sweet chilli bean paste is the perfect dressing for succulently marinated beef and thick rice noodles.”

Prep: 10 minutes

Marinate: 1 hour

Cook: 10 minutes

Serves 2

Equipment: wok

Ingredients

250g beef sirloin, sliced into thin strips
350g straight-to-wok thick rice noodles
3 tbsp vegetable oil
3 slices of ginger
3 spring onions, cut into 5cm lengths
3 tbsp doubanjiang (fermented chilli bean paste)
1 tsp Sichuan pepper, ground
½ tbsp sugar
200g beansprouts
2 tbsp Chinese rice wine (Shaoxing wine)
Pinch of salt, to taste
Pinch of white pepper, to taste

For the marinade

½ tsp baking powder
1 tsp dark soy sauce
1 tsp cornflour
1 tsp sesame oil

Method

Place the beef in a bowl along with the marinade ingredients and mix well. Set to one side to marinate for at least 1 hour.

Soften your noodles under warm water to loosen, drain and set to one side.

Place a wok over a medium-high heat and add half the oil. Once smoking hot, add the beef and sear until browned. Transfer to a plate and set to one side to rest.

Place the wok back over the heat and add the remaining oil. Add the ginger and spring onions and, after around 45 seconds, add the drained rice noodles and fry for about 2 minutes. Add the browned beef along with the doubanjiang, Sichuan pepper and sugar. Fry everything for a further 1-2 minutes, then add the beansprouts and rice wine and cook for another minute, stirring gently to combine all of the ingredients. Finally, taste for seasoning and add a pinch of salt and white pepper if needed.

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