- 35g peanuts
- 2 shallots
- 1 celery stick
- 1 carrot
- 100g spring greens
- 1 chilli
- 3 garlic cloves
- A thumb of ginger
- 250g beef stir-fry strips
- 50g tamari
- 40g honey
- 2 nests of buckwheat ramen noodles
- 1 lime
- 1 tbsp sunflower or olive oil
- Wok or deep frying pan
- Tea towel
- Medium pan with a lid
Tip the peanuts into a dry wok or deep frying pan. Set over a medium heat. Toast the peanuts for 4-5 mins, shaking the pan, till they are browned and smell nutty. Tip the peanuts out into a tea towel, wrap and leave to cool.
Prepare the veg for the stir-fry. Peel and finely slice the shallots. Trim the ends off the celery and finely slice it into crescents. Trim and peel the carrot. Finely slice into thin batons. Finely shred the spring greens.
Halve the chilli. Flick out the seeds and white bits (or keep them in for extra heat). Finely slice the chilli. Peel and grate the garlic and ginger. Put a large pan of water on to boil.
Rub the peanuts in the tea towel to rub off the skins. Roughly chop the peanuts and put to one side.
Put the wok back on a medium heat and warm for 2 mins. Add 1 tbsp oil and the beef stir-fry strips. Stir fry for 3-5 mins till the beef is browned all over. Lift out of the pan and pop on a plate.
Add the shallots, celery, carrot and spring greens to the wok with a splash of water. Stir fry for 4-5 mins till the veg look tender and are a little charred. Add the beef back in with any beef juices from the plate.
Add the chilli, garlic and ginger to the wok. Pour in the tamari and honey and stir to mix. Stir fry for 2-3 mins to warm everything through. Squeeze in the juice from the lime.
The water should be boiling by now. Add 2 nests of ramen noodles and simmer for 3-4 mins till soft. Drain and add to the wok. Toss to mix. Divide between 2 warm bowls or plates. Scatter over the peanuts to serve.