John Myers
Spicy Minced Noodle Pan
The perfect spicy minced noodle pan recipe with a picture and simple step-by-step instructions.
- 200 g Posthörnchen (here: From PUR)
- 1 tsp Salt
- 500 g Ground beef
- 2 Paprika
- 150 g Brown mushrooms
- 1 Carrot (approx. 50 g)
- 1 Onion (approx. 50 g)
- 1 Parsley root (approx. 50 g)
- 1 piece Leeks (approx. 50 g)
- 1 piece Celery (approx. 100 g)
- 4 tbsp Sunflower oil
- 500 ml Beef broth (2 teaspoons instant)
- 4 tbsp Tomato paste
- 4 tbsp Sweet chili sauce
- 0,5 tsp Salt
- 0,5 tsp Brown sugar
- 0,5 tsp Cinammon
- 0,5 tsp Ground cumin
- 0,5 tsp Sambal oelek
- Clean and wash the peppers and cut into small diamonds. Clean / brush the mushrooms, halve and cut into slices. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 2 mm thick) with the knife. Peel the parsley root with the peeler and dice finely. Peel onion and chop finely. Clean and wash the leek, halve lengthways and cut into fine rings. Peel and clean the celery and cut into fine cubes. Cook the pasta in salted water (1 teaspoon) according to the instructions on the package and pour it through a kitchen sieve. In a high pan with sunflower oil (2 tbsp), fry the beef rind until crumbly and remove again. Add sunflower oil (2 tbsp) again and stir-fry the prepared vegetables (peppers, mushroom slices, carrot blossoms, parsley root, onion, leek rings and celery) vigorously. Add tomato paste (4 tbsp), sweet chilli sauce (4 tbsp), salt (½ teaspoon), brown sugar (½ teaspoon), cinnamon (½ teaspoon), ground cumin (½ teaspoon) and sambal oelek (½ teaspoon) and stir everything briefly . Deglaze / pour in the beef stock (500 ml) and let everything simmer for approx. 15-20 minutes with the lid closed. Finally fold in the pasta, heat up and serve.
Tip:
- The pasta pan tastes better and better when it is warmed up!
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