EatFeed — Your Private Kitchen Dashboard

1

Step 1

Heat 1 tsp chilli oil in a large, deep frying pan over medium-high heat. Add mince and flatten using a spoon. Cook, without stirring, for 5 minutes or until slightly crisp underneath. Flip mince and cook for 5 minutes, breaking up lumps with a wooden spoon while still keeping some texture. Transfer to a plate and set aside.

2

Step 2

Add garlic to same pan. Cook, stirring, for 1 minute. Add spices and tomato paste. Cook for 2 minutes or until slightly sticky. Return mince to pan. Add remaining chilli oil, gochujang, canned tomato, beans and 1 1/4 cups water. Bring to a simmer and cook for 15 minutes or until sauce thickens.

3

Step 3

Cook noodles according to packet instructions. Drain, then add noodles to mince mixture. Toss well until combined.

4

Step 4

Divide mapo chilli among serving bowls. Top with sour cream, avocado, cucumber, onion and coriander. Drizzle with extra chilli oil. Serve.

Mapo chilli noodle bowl

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