Shan Shan Noodles

Weird things are happening to me!! I have not eaten red meat in 16 years (don’t like the taste) and in the past few weeks I have tried and ENJOYED steak, lamb, bacon & ham on various occasions! No, I’m not pregnant. The big problem here lies in the fact that, having not been a consumer of said items, I have no idea how to cook any of these things now, and so begins my foray into meat recipes. $hit could go bad and I apologise in advance for any “Disaster-Chef” moments that may arise as meat & I “re-meat”… Ordinary phun I know.

This is a variation of the recipe that saw me eating steak a few weeks ago. My dad makes an awesome version of Jamie Oliver’s “Dan Dan Noodles”, I think he only tried it to begin with because his name is Dan so it was like “same same but different”, anyway, they are delicious so I thought I’d give a Paleo version a crack. Here goes nothing. I am calling them Shan Shan Noodles, if dad can have Dan Dan, then I can have these. It looks like a lot of ingredients but I promise, it’s really not.

Serves 4

500g organic grassfed beef strips
1 heaped teaspoon szechuan pepper, crushed in a mortar & pestle
1 tsp Chinese five-spice
1 tbs olive oil
A 2cm piece of fresh ginger, grated on a microplane
½ a red chilli, deseeded
2 clove of garlic, crushed
1 lime, juiced
1 tbs honey
A few sprigs of fresh coriander
Salt & pepper

150g snow peas
2 bok choi
200g broccolini
1 heaped tablespoon coconut aminos
1 lemon or lime

Shan Shan Noodles
6 tablespoons chilli oil (or olive oil if you don’t have this)
4 tablespoons coconut aminos
1 clove of garlic
200g beansprouts
½ a bunch of fresh coriander
4 spring onions, finely sliced
6-8 zucchini – “noodled” either with your Veggie Twister or use a julienne peeler
½ a lemon

Prepare the zucchini. Top and tail your snow peas, 1/4 the bok choi, trim the ends of the broccolini. Boil a big pot of water with a pinch of salt. In a serving bowl add the Aminos (from the “greens” list) and the lime and set aside.

For the steak- In a big bowl add the steak, 5 spice, szechuan pepper, garlic, pinch salt and oil and give a good mix around to fully coat the meat.

For the greens- Boil a pot of water with a pinch salt. Blanche the snow peas, brocollini & book Choc until cooked al dente. Remove from pot with tongs (keep the boiling water for the noodles) and allow to drain for a few minutes (I used a pasta colinder) the pop in the already prepared serving bowl & toss to coat with sauce mix.

Steak- Heat a fry pan and cook steak to your liking. It should only need a couple of minutes on each side then remove from heat. While still in the pan, top with chilli & ginger, honey & lime juice and give it a good mix around. Allow to stand while you prepare the noodles.

Noodles- pop the ‘noodled’ zucchini into a colinder or strainer that will fit inside your saucepan. In the same water you blanched the greens in, we will blanche the noodles, they will okay need a couple of minutes or else they will turn to mush. Seriously, 2 mins MAX. Blanche the noodles, pull the colinder out & allow to drain water off. Pop in a big serving bowl, top with all remaining “Noodle” ingredients and steak mix from the frypan & gently toss to coat.

Serve at the table with the greens. Pop some extra lime wedges, coriander, chilli & beansprouts on the table so everyone can “pimp” their own meal as Jamie likes to say in his Pommy accent


4 thoughts on “Shan Shan Noodles

  1. Amanda says:

    Hi Shan
    Great looking recipe – quick question – where do you get your Coconut Aminos from?

  2. Hey Amanda, I order mine from Mammoth Kitchen 😉

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