Tingly Szechuan Pepper Beef Noodles

By ccavaletti

Ingredients

• Salt
• 1 lb Chinese noodles or thin spaghetti
• 3 Tbsp vegetable oil
• 1 lb ground beef
• 1 onion, finely chopped
• 1 small red chile, such as finger or Fresno, minced
• 4 large cloves garlic, minced
• 1-inch piece fresh ginger, peeled and minced
• 2 tsp ground Szechuan peppercorns
• 1 tsp Chinese five-spice powder
• 1/4 - 1/3 c tamari (dark soy sauce), or liquid amino, such as Bragg
• 2 c shredded iceberg lettuce
• 1 bunch scallions, thinly sliced on an angle
• Sriracha or chile oil, for serving

Details

Servings 4

Preparation

Step 1

Brin a large pot of water to a a boil. Salt the water, add the needles and cook to al dente. Drain the noodles.

In a large skillet, heat the oil, three turns of the pan, over high until it smokes. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.

Add the onion, chile, garlic, ginger, Szechuan peppercorns and five-spice powder, and stir-fry until the onion is slightly softened, about 2 minutes.

Stir in the noodles and tamari. Remove from the heat and toss with the lettuce and scallions.

Serve with the sriracha.