Szechuan WHOA Noodles with Beef & Kale

Szechuan WHOA Noodles with Beef & Kale

Think Dan Dan noodles meets Pad See Ew– with a WHOA twist. This is a great pantry and fridge clean out dish, so feel free to PLAY and tweak with what's in your fridge and pantry. Remember the goal is balance: sweet, savoury, umami with a spicy kick and balanced with acidity!


For the beef: 🥩

  • 500g lean ground beef
  • 1tbsp of vegetable oil
  • A pinching bowl of kosher salt
  • 1 tbsp seasoning sauce (Gold Coast Mountain)
  • 2 tbsp sweet soy sauce
  • 2 tbsp Shaoxing wine
  • 2 tbsp hoisin
  • 1 tbsp honey
  • 1 tsp white pepper
  • 1/2 tbsp of finely chopped ginger
  • 3 cloves of garlic, minced
  • 2 stalks of scallions, sliced (white part)
  • 1 shallot, thinly sliced
  • 1/4 cup veggie stalk (I used kale), save leaves 
  • 1/4 cup chopped kimchi

For the noodles & peanut sauce: 🍜 🥜🌶

  • 1/2 pack soaked & softened wide rice noodles (Thai)
  • 4 tbsp of WHOA Spicy peanut sauce
  • 3 tbsp or Szechuan chili oil
  • 2 tbsp or tamari (or soy sauce)
  • 2 tbsp or rice vinegar
  • 1/4 cup of water
  • 2 tsp of white sugar
  • 1 tsp of kosher salt
  • 2 cups of chopped kale leaves

For the garnishes: ✨🌱

  • 1-2 tbsp of chili crisp (I used Super Magic Taste)
  • chopped scallion (green part)


Step 1

Make your sauces. For the beef mix seasoning sauce, soy sauce, Shaoxing wine, hoisin, honey and white pepper in a small bowl.

In a separate bowl mix WHOA Spicy Peanut Sauce, Szechuan chili oil, tamari, rice vinegar, sugar, salt and water.

Step 2

It's browning time! Heat oil in a pan on medium high heat. Once pan is hot, sprinkle oil with salt to avoid splattering. Place the ground beef carefully into the oil and break up with spatula without turning the meat. Allow beef to brown, roughly 6-8 minutes. Sprinkle top of uncooked beef with a healthy pinch of kosher salt. Flip a small piece of beef to see if a brown crust has formed before stirring the rest of the meat to brown the other side. 

Step 3

Stir in garlic, scallions, shallots. Stir fry until aromatic. Around 3-5 minutes. Add in veggie stalk and kimchi. Stir fry until tender crisp, around 3-5 minutes. Add sauce until everything is nicely coated and cook for another 6-8 minutes, stirring often.

Set beef mixture aside in a bowl. Leave some of the jus and browning in the pan.

Step 4

In the same pan, add your soaked rice noodles and stir in leftover jus until coated. Add in 2/3 of your peanut and chili sauce and make sure every noodle is coated. If some noodles stick, allow to char and for some added flavours and noodles should lift. Stir in leafy greens (i.e kale leaves) and once wilted (about 2 minutes) add back in your beef mixture and mix well. Turn off heat. Add remaining 1/3 of your peanut chili sauce and mix everything well.

Plate in shallow bowl/pasta dish (or whatever you have, it's not that serious lol) and spoon over your favourite chili crisp and fresh chopped scallions. Enjoy the amazing, nuanced and layers of flavours and the delight of all the textures! If you made this dish, tag @whoasauces and use the hashtag #mywhoaments so we can see how it turned out!

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