Chilli beef noodles from River Cottage Love Your Leftovers: Recipes for the Resourceful Cook (page 94) by Hugh Fearnley-Whittingstall

  • toasted sesame oil
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  • spring onions
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  • EYB Comments

    Can substitute sunflower oil for rapeseed oil, and cashew nuts for peanuts. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sunflower oil for rapeseed oil, and cashew nuts for peanuts. See recipe for variations.

  • joneshayley on January 07, 2020

    Made with leftover pork - this was easy and delicious. A great way with leftovers.

  • eliza on October 13, 2017

    I'm really enjoying this book and its collection of adaptable recipes. I changed a lot in this dish, but kept the aromatics and seasonings the same. I used rice noodles, leftover beef and changed the vegetables. I used Tuscan kale in place of the spinach and garlic scapes for the beans. I omitted the nuts entirely, but I'm sure they would be delicious. The result was easy to make and very tasty. Will definitely make again.

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