SHANGHAI NOODLES WITH SPICY BEEF SAUCE

By jarren

Ingredients

• Vegetable oil for stir-frying
• 2 teaspoons (10 mL) minced garlic
• 1 1/2 teaspoons (7 mL) grated fresh ginger root
• 1/4 teaspoon (1 mL) crushed dry red pepper flakes
• 1 1/2 cups (375 mL) chopped onions
• 1 pound (500 g) lean ground beef
• 1/4 cup (50 mL) chicken or beef broth
• 1/4 cup (50 mL) dry sherry or more broth
• 2 tablespoons (25 mL) cornstarch
• 1/3 cup (75 mL) hoisin sauce
• 2 packages (454 g each) fresh Shanghai noodles (to serve 4 or 5)
• 1/2 cup sliced green onions
• 2 tablespoons (25 mL) toasted sesame seeds
• drizzle sesame oil

Details

Servings 4

Preparation

Step 1

Heat 1 teaspoon (5 mL) of oil in wide non-stick skillet. Stir-fry ginger, garlic and red chili peppers for a few seconds. Add ground beef and onions and brown until meat is no longer pink. Drain fat if necessary.

Mix broth, dry sherry and cornstarch until smooth; add hoisin sauce. Add to meat and stir until thickene; simmer about 5 minutes.

Rinse noodles in colander under cold water to separate strands. Drain well.

To hot skillet or wok, add 1 tablespoon (15 mL) vegetable oil, 3 tablespoons (45 mL) soy sauce (mixture or regular and dark soy is good), and 1/2 cup (125 mL) water or broth. Add noodles and pan-fry until browned all over and coated with soy.

Serve meat sauce on top of noodles. Sprinkle with green onions and drizzle with sesame oil, if you wish.