Description
This Asian Ground Beef Noodles dish is quick to prepare and packed with rich flavors. Perfect for busy nights, it combines savory beef with tender noodles and hints of ginger and soy for a hearty meal.
Ingredients
Scale
- 2 tablespoon oil
- 250 g ground beef
- 2 tablespoon soy sauce
- 1 teaspoon grated ginger
- 2 teaspoon White pepper powder (more or less adjust to your liking)
- 2 tablespoon corn flour (also called Corn starch)
- 2 tablespoon spring onion (chopped)
- 120 g vermicelli (more or less for two)
- 2 tablespoon Chinese dark vinegar (optional)
- 2 tablespoon Chinese chilli oil (optional)
Instructions
- Warm the oil in a saucepan over medium heat and crumble in the ground beef. Cook it until the color turns lightly brown.
- Stir in the grated ginger and soy sauce and cook briefly for about 10 to 15 seconds.
- Add one cup of water along with white pepper powder, cover the pan, and let it simmer for 10 minutes. Add extra water if needed to keep it from drying out.
- Meanwhile, cook the noodles in boiling salted water until they are just firm, then drain and set aside.
- Blend corn flour with half a cup of water and add this mixture to the beef sauce, stirring until it thickens evenly.
- Mix the cooked noodles into the beef sauce and sprinkle chopped spring onions on top. Drizzle with Chinese dark vinegar and chilli oil if you like and serve immediately.
Notes
- Add the soy sauce to the pan-fried beef and stir fry for 10 seconds to caramelize the soy sauce and bring out the toasty and sweet flavors
- I found the Vermicelli pasta has a similar texture to the Chinese hand-pulled noodles
- But you can use any noodles for this recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Calories: 708kcal
- Sugar: 1g
- Sodium: 1201mg
- Fat: 40g
- Saturated Fat: 11g
- Unsaturated Fat: 5g + 20g
- Trans Fat: 2g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 89mg