Shanghai noodles with spicy beef sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil -- or peanut |
| Oil | ||
| 2 | teaspoons | Garlic -- minced |
| 1½ | teaspoon | Fresh gingerroot -- minced |
| ¼ | teaspoon | Crushed red pepper -- or to |
| Taste | ||
| 1½ | cup | Onion -- chopped |
| 1 | pounds | Ground beef |
| ½ | cup | Chicken broth -- divided |
| ⅓ | cup | Hoisin sauce |
| ¼ | cup | Soy sauce |
| ¼ | cup | Dry sherry -- or beef broth |
| 2 | tablespoons | Cornstarch |
| 16 | ounces | Vermicelli noodles -- |
| Cooked/drained | ||
| 2 | tablespoons | Toasted sesame |
| Oil | ||
| ½ | cup | Green onions -- diagonally |
| Sliced | ||
Directions
Heat wok or large skiilet until hot; add the oil, garlic, gingerroot and pepper flakes. Saute about 5 seconds. Add onion; stir-fry until onion is transparent. Crumble in ground beef; stir-fry until the meat is light brown. In a small bowl, combine ¼ cup chicken broth, hoisin sauce, soy sauce and sherry/broth. Stir into meat mixture.
Cover, reduce heat and simmer 10 minutes, stirring once or twice.
Meanwhile dissolve cornstarch in remaining chicken broth. Slowly stir into meat mixture; cook and stir until the sauce is thick. In separate bowl, combine the hot vermicelli and sesame oil. Pour sauce over top; toss gently to combine. Serve topped with the green onions.
*Hoisin sauce can be found in the Oriental section of most supermarkets. Yield: 4-6 servings.
Recipe By : Country Woman