Asian Noodles with Meat Sauce
For extra flavor, marinate the ground beef in 2 teaspoons light soy sauce and 2 teaspoons Chinese rice wine or dry sherry before stir-frying.
INGREDIENTS | SERVES 3 to 4
- 2 teaspoons salt
- 1 pound Chinese egg noodles or spaghetti
- ¼ cup chicken broth
- 3 tablespoons brown bean sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons vegetable or peanut oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- ¼ teaspoon red pepper flakes
- ½ pound ground beef
- 2 tablespoons chopped green onion
- 1 teaspoon granulated sugar
- Salt and black pepper to taste
In a large pot, bring 4 quarts of water to a boil with the salt. Add the noodles and cook until they are firm but tender. Drain the noodles and arrange on a plate.
Combine the chicken broth, brown bean sauce, and hoisin sauce in a small bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger, garlic, and the red pepper flakes.
Stir-fry for 10 seconds, then add the ground beef. Stir-fry the beef until it is no longer pink and is nearly cooked.
Add the sauce and bring to a boil. Stir in the green onion and the sugar. Stir-fry for 2 more minutes to blend the flavors. Taste and adjust seasoning, adding salt and pepper if desired. Pour the meat sauce over the noodles and serve.
