Chinese Style Beef Noodles
- Dairy Free
- Super Fast
Why we love it:
- 1 pound Chow Mein Noodles (or Udon or Ramen or other Chinese noodles)
- 3 cups Sugar Snap Peas
- 1 Tablespoon Vegetable Oil (divided)
- 2 Tablespoons Sesame Oil (divided)
- 3⁄4 pound Ground Beef
- Fresh Ginger (1 inch piece)
- 1⁄4 cup Hoisin Sauce
- 1⁄4 cup Soy Sauce
- 2 Carrots
- 2 Green Onions
- 1 teaspoon White Sesame Seeds
1. BRING A PASTA POT OF WATER TO A BOIL
Boil the noodles according to package directions and drain when ready. Run under cold water.
De-string the peas if needed. Heat a large sauté pan over high heat. Add ½ of the vegetable oil and when hot, add the peas. Stir fry for about 3 minutes or until they’re bright green and browned in places. Remove the peas to a bowl.
3. BEEF + GINGER
Return the pan to medium-high heat. Add the remaining vegetable oil and roughly ½ of the sesame oil to the pot. Add the beef and cook while breaking it up with a wooden spoon. Peel and mince the ginger. Add it in.
Once the beef is browned, add the hoisin sauce and soy sauce. Bring to a simmer. Let it reduce a little bit and thicken.
5. CARROT + GREEN ONION
Meanwhile, use the large holes on a box grater to grate the carrot. Very thinly slice the green onion on a dramatic angle.
Plate individually or make one large bowl. Add the noodles in a little nest, top with beef and all of the sauce. Pile on the carrots and sliced green onion. Finish with the remaining sesame oil and sesame seeds.