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Place noodles in a heatproof bowl and cover with hot water. Soak until they soften, gently separating. Drain well and set aside. Meanwhile, heat half oil in a wok or large frying pan on high. Stir-fry beef in two batches, 3-4 minutes each, until well browned. Set aside. Heat remaining oil in wok. Stir-fry broccoli and onion 2-3 minutes, until just tender. To make peanut sauce, mix all ingredients together in a bowl until smooth. Return beef to wok with sauce mixture. Bring to a simmer and cook 2 minutes. Add noodles and toss well, until hot. Serve topped with bean sprouts and peanuts.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Definitive Sichuan cookbook — 200+ recipes with cultural context
DIY hot sauce kit — ferment your own artisan hot sauce at home