Shanghai Noodles with Spicy Beef

By michaelmeiner

Ingredients

• 3 Tablespoons peanut oil
• 2 teaspoons garlic -- minced
• 1 1/2 teaspoons fresh ginger -- minced
• 1/2 teaspoon crushed red pepper
• 1 1/2 cups onion -- chopped
• 1 pound ground beef
• 1/2 cup chicken broth -- divided
• 1/3 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup dry sherry or beef broth
• 2 Tablespoons cornstarch
• 16 ounces vermicelli or spaghetti or rice noodles -- cooked and drained
• 1 Tablespoon toasted sesame oil
• 1/2 cup green onions -- sliced

Details

Servings 1

Preparation

Step 1

Heat large skillet until hot. Add peanut oil, garlic, ginger and pepper flakes. Saute about 5 seconds. Add onion and stir fry until onion is transparent. Crumble in ground beef. Stir fry until the meat is light brown.

In small bowl, combine 1/4 cup chicken broth, hoisin sauce, soy sauce and sherry/beef broth. Drain meat mixture well and stir in chicken broth mixture. Cover, reduce heat, and simmer 10 minutes, stirring once or twice.

Meanwhile, combine cornstarch with remaining 1/4 cup chicken broth. Slowly stir into meat mixture; cook and stir until sauce is thick.

Combine noodles and sesame oil. Toss with meat mixture. Add scallions on top.