Fiery dan dan noodles from Jamie's America: Easy Twists on Great American Classics, and More by Jamie Oliver

  • scallions
  • ground beef
  • garlic
  • honey
  • limes
  • Szechuan pepper
  • chile oil
  • green vegetables of your choice
  • Chinese wheat flour noodles
  • beef bouillon cubes
  • dark soy sauce

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

  • Bloominanglophile on February 08, 2016

    This dish didn't work for us. It could have been my aged bouillon cube (can't remember the last time I used one). I only had baby spinach-- I do recommend using other green veg that has some tooth to it after cooking. My ground beef didn't get golden and crunchy, and I only added one tablespoon of honey as I was afraid of getting a sickly sweet dish with two. Instead of trying this again, I will refer to a different recipe.

  • melissabazley on November 11, 2011

    An easy dish to make and good general flavour. I did things a bit differently to Sir Jamie. Towards the end of the beef cooking, I added the garlic, 1 chopped red chilli and the szechuan pepper. I fried it off until the garlic was soft & aromatic, then added the honey and stirred through for a few minutes. While the noodles and greens were cooking, I added the soy sauce & oil to the beef. Then drained the noodle mix and threw it all together in the wok I was cooking the beef mix in. Just before serving I added the spring onions and lime juice. Good savoury flavoured dish...I think it needs more szechuan pepper or something as mine was not so "Fiery".

  • Breadcrumbs on March 15, 2011

    p. 42 - This made a wonderful, simple and extremely tasty meal that we absolutely loved! Prep is quick and easy. Greens are sliced, garlic and scallions are chopped and a lime is quartered for finishing. The remainder of the prep work is just measuring a few ingredients and dissolving a bouillon cube in some water. A couple of changes to note. I toasted Sichuan peppercorns in the dry pan before browning the beef, I added the garlic when the beef was almost browned so it would cook, and I used about 2 cups of broth so the dish was saucier than JO suggested. This dish smells so enticing as it comes together. The lime balanced out the sweet and salty flavours and really did finish the dish. Not a single scrap left. I was very glad we made this a bit saucier than Jamie might have wished; we really enjoyed the broth as well. I’ll definitely make this again . . . tomorrow even, it was that good! Highly recommend this one.

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