Ingredients
For the Sauce:
– 3 tablespoons soy sauce
– ½ tablespoon dark soy sauce
– 1 tablespoon brown sugar
– 2 tablespoons hoisin sauce
– 1 teaspoon chicken bouillon powder
– 2 tablespoons mirin (substitute: rice vinegar)
– ¼ cup water
– Freshly ground black pepper, to taste
– 1 tablespoon cornstarch
– 2 tablespoons water
For the Noodles:
– 1 pound (450g) ground beef
– 3 green onions, chopped (separate white and green parts)
– 5 cloves garlic, minced
– 2 teaspoons fresh ginger, minced
– ½ teaspoon red pepper flakes (adjust to taste)
– ½ teaspoon sesame oil
– 8 ounces (225g) noodles of choice (lo mein, rice, or udon)
– ½ tablespoon oil for stir-frying
Instructions
Prepare the Sauce:
In a bowl, combine soy sauce, dark soy sauce, brown sugar, hoisin sauce, chicken bouillon powder, mirin, ¼ cup water, and black pepper. Mix well.
In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set aside.
Cook the Noodles:
Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and set aside.
Cook the Beef:
Heat a wok or large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink. Drain any excess fat and set the beef aside.
Sauté Aromatics:
In the same wok, add ½ tablespoon of oil. Once hot, add the white parts of the green onions, minced garlic, minced ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant.
Combine Ingredients:
Pour the prepared sauce into the wok, followed by the cornstarch slurry. Stir well to combine.
Return the cooked ground beef to the wok. Cook for about 4 minutes, stirring occasionally, until the sauce thickens.
Add Noodles:
Add the cooked noodles to the wok along with the green parts of the green onions and sesame oil. Toss everything together until the noodles are well coated with the sauce.
Serve:
Divide the noodles among serving plates. Serve hot and enjoy!
Enjoy!
