Szechuan Noodles

450g minced turkey (or pork, or maybe beef)

Put in a bowl:

• 2 tablespoons chopped fresh ginger
• 1 tablespoons chopped fresh garlic
• 1 or 2 tablespoons chopped fresh chilli peppers (depends how hot you like your food, add more dried chillis for extra heat).
• Contents of 1 tin of bamboo shoots (drained and rinsed)

Mix in another bowl:

• 60ml of chicken stock
• 2 desert spoons of soy sauce
• 3-4 desert spoons of black bean sauce
• 2 teaspoons sugar

You will also need some peanut oil, some toasted sesame oil, and a couple of chopped spring onions/scallions.

Heat some peanut oil in a pan/wok (enough to cover bottom) till it is hot, but not burning/smoking. Add the ginger/garlic/etc., and stir-fry it until the garlic starts to brown (be careful not to burn it).

Add the mince, and cook it while stirring it quickly until it looks cooked.

Then add the mixed sauce. Cook the meat and sauce for another couple of minutes.

Add the spring onions.

Cook 500g of dried noodles (actually, you might adjust that depending on the type of noodle, some are more filling than others) in boiling/boiled water until they soften. Drain the noodles, toss in a little toasted sesame oil.

Serve the noodles with the meat sauce (both should be hot). You can do this by trying to mix the sauce through the noodles (this can be awkward as you have a large volume of food), or you can mix individual servings. Equally, you could put a serving of noodles on each plate/bowl, and then ladle the meat sauce onto the noodles (like spaghetti bolognaise).