John Myers
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Szechuan Beefballs in Mushroom Sauce with Wide Noodles
The perfect szechuan beefballs in mushroom sauce with wide noodles recipe with a picture and simple step-by-step instructions.
For the beef balls:
- 90 g White bread, 3-4 days old, dry
- 60 g Whole milk, lukewarm
- 1 Egg, size M
- 250 g Ground beef, roughly chopped
- 3 tbsp Celery leaves, fresh or frozen
- 2 tsp Chili, red, dried and ground, (e.g. Pul Biber)
- 4 g Chicken broth, Kraft bouillon
- 3 g Aji-No-Moto, (high purity glutamate)
For the sauce:
- 150 g Mushrooms, (whole mushrooms, canned)
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 2 Hot peppers, red, long, mild
- 2 small Chillies, red, fresh or frozen
- 20 g Ginger slices, fresh or frozen
- 10 g Galangal slices, fresh or frozen
- 20 g Turmeric slices, fresh or frozen
- 20 g Lemongrass in slices, fresh or frozen
- 6 medium-sized Tomatoes, red, fully ripe
- 250 g Tomato juice
- 2 tbsp Tomato paste
- 2 Kaffir lime leaves, fresh or frozen
- Cinnamon stick
- 50 g Coconut milk, creamy (24% fat)
For the colored pasta:
- 200 g Water
- 4 g Chicken broth, Kraft bouillon
- 100 g Egg ribbon noodles, dried, China, made from wheat flour
- 1 Hot peppers, red, long, mild
- Kai Lan, fresh, (Chinese broccoli)
- 30 g Carrot cubes, fresh or frozen
- 1 tbsp Oyster sauce, (Saus Tiram)
Also:
- 1,5 liter Frying oil
- 5 tbsp Sunflower oil
To garnish:
- Almonds
- Pieces of fruit
- Cut the white bread into 1 cm cubes. Whisk the lukewarm milk with the beaten egg and a pinch of the chicken stock and soak the white bread in it. Wash the fresh celery, shake dry and pluck and chop the flawless leaves. Use the required amount of it immediately and freeze the remaining leaves separately from the shredded stems. Measure frozen goods and allow to thaw.
- Mix the remaining 3 ingredients for the meatballs with the ground beef. Gently squeeze the milk out of the white bread and knead the bread homogeneously into the meat mixture. Cover the meat mixture and let it mature for 1 hour in the refrigerator.
- Strain the mushrooms from the tin, rinse briefly and drain well. Halve the mushrooms lengthways, cut the rest lengthways into 4 slices and keep them ready. Cap the onions and garlic cloves at both ends, peel and roughly cut into pieces. Wash the red peppers, remove the stems, cut in half lengthways, remove the grains and the dividing walls and cut the halves across into pieces approx. 1 cm wide. Wash the small, red chillies, cut into thirds crosswise, leave the grains in place and discard the stalks.
- Wash, peel and cut the roots into thin slices. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white or light green parts. Cut this into thin slices. Remove the outer, green leaves if necessary. Weigh and thaw frozen goods. Wash the tomatoes, remove the stem, cut in half lengthways and remove the green stem. Halve the halves lengthways, remove seeds and thirds crosswise.
- Heat a wok and add 3 tablespoons of the sunflower oil and let it get hot. Add the ingredients from onions to lemongrass and stir-fry for 2 minutes. Add the tomatoes and stir-fry again for 2 minutes. Deglaze with the tomato juice and simmer for 5 minutes with the lid on. Take off the stove and let cool down a bit.
- Put the mixture in the wok together with the tomato paste in the blender and purée finely for 1 minute at the highest setting. Put the puree in a casserole with a lid. Add the kaffir lime leaves and the cinnamon stick and simmer gently for 30 minutes with the lid on.
- For the colored pasta, wash the peppers, remove the stem, cut open lengthways, fold open, core, cut across into thin strips. Wash the fresh kailan, separate the leaves from the stem. Discard the mostly woody stem. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks crosswise into about 5 mm thin rolls. Cut the large halves of the leaf across into approx. 8 mm wide strips and cut this lengthways into approx. 3 cm wide pieces. Have the leaves ready and the stem rolls ready separately.
- Heat the water and dissolve the chicken broth in it. Break the dry pasta into smaller pieces and add to the boiling chicken stock. Cook according to the instructions on the package (approx. 10 minutes) until al dente. Strain, keep broth and pasta separately.
- Remove the cinnamon stick and the leaves from the sauce. Add the mushrooms and coconut milk and continue to simmer without the lid. Heat the frying oil to 180 degrees. Shape the meat mixture into balls the size of a table tennis ball and slide them one by one into the oil. When they are light brown, remove them with a slotted spoon and add them to the sauce. Continue until the meat mixture is used up.
- Heat the rest of the sunflower oil in the clean wok. Add the pepperoni, Kai Lan stalks and the carrot cubes and stir-fry for 1 minute. Add the noodle and the Kai Lan leaves and stir-fry for 2 minutes. Deglaze with 4 tablespoons of the noodle broth mixed with the oyster sauce and simmer briefly and then place on the preheated serving plate. Pour the mushroom sauce with the balls, garnish, serve warm and enjoy.
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