Shanghai Noodles

I had the opportunity recently to go to an authentic Asian restaurant. Let me just say now that I took no leftovers home and I was painfully full for the rest of the evening, yet somehow still couldn’t bring myself to regret eating every bit that was on my plate. Then of course I went home and was CRAVING Asian food. Now I know mine will never quite reach that unobtainable level of authentic like the food I stuffed my face with just days past, but I will confidently say that this easy dish totally hit the spot when I was having these cravings.

I just adore using ginger in my cooking. It is something I have really gotten into lately. In the past I have stayed away from more “adventurous” dishes. Lately just for you guys I have been branching out and trying more dishes that require me to add to my spice collection. Ginger is one of those spices that I just can’t seem to get enough of lately. I love its ability to feel like a cleansing heat while having that light and refreshing flavor to it. I don’t know if I am describing that right at all I just know I love it in my stir fry and in my green tea and anywhere else that I can sneak it into.

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Shanghai Noodles

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Servings: 6 servings

Ingredients

• 4 tbsp toasted sesame oil divided
• 2 tsp garlic minced
• 1 tsp ground ginger
• 1/4 - 1+ tsp crushed red pepper flakes or to taste
• 1/2 cup onion diced
• 1 pound ground beef extra lean
• 1/2 cup beef or chicken broth divided
• 1/4 cup dry sherry or wine or beef broth
• 1/3 cup hoisin sauce
• 1/4 cup soy sauce
• 2 tbsp corn starch
• 1/2 cup green onion sliced
• 6 servings noodles of your choice cooked

Instructions

1. Heat oil, garlic, ginger and red pepper in large pan. 

2. Add onion and cook until transparent

3. Add beef and brown.

4. In small bowl combine, hoisin sauce, soy sauce, 1/4 cup beef broth and 1/4 cup sherry/wine/broth. Add to beef mixture and simmer for 10 minutes.

5. In small bowl combine remaining 1/4 beef broth with 2 tbsp corn starch.

6. Add to beef mixture, cook until thickened.

7. Combine noodles with remaining 2 tbsp sesame oil.

8. Serve over noodles of your choice, and top with sliced green onion. 

Thanks for joining us today. This week in MN we have a few chilly days ahead of us. While I am happy to be home I now am dreaming of the Florida vacation we just returned from. We hope you all stay warm wherever you are and have a great rest of your week. Remember to like, comment, subscribe, and as always share this recipe with any of your friends who need an easy Asian comfort food in order to handle the week.