Total Time
30mins
Prep 15 mins
Cook 15 mins

This is a great recipe that uses up ingredients that I always have on hand. I often switch the ground beef for ground turkey and I like to use whole wheat egg noodles instead of the Chinese noodles. I found this recipe in a Canadian Living cookbook called "Make it Tonight".

Ingredients Nutrition

Directions

  1. In a large skillet, heat oil over high heat; brown beef and garlic, breaking up meat with spoon, about 5 minutes. Spoon off any fat. Add mushrooms and carrots; cook over medium-high heat until mushrooms are tender and liquid is evaporated, about 7 minutes.
  2. Add red pepper, stock, hoisin sauce, soy sauce and hot pepper sauce; bring to boil.
  3. Meanwhile, gently loosen noodles under warm water; drain and add to pan. Whisk cornstarch with 1 tbsp cold water; stir into pan and cook, stirring, until thickened, about 1 minute.
  4. Serve topped with bean sprouts and green onion.
Most Helpful

I made this for dinner tonight and we quite enjoyed it, apart from the fact that my husband complained about it having carrots in it! I found 8 oz. of sliced mushrooms was sufficient to make this recipe, as well as only using half the package of Chinese noodles. I also found it is better to precook the noodles as they initially were quite hard when I went to taste if the dish was ready to serve. I added some water to the dish and let it cook a bit longer so that the noodles would soften more. After that, it was great. I have enough left over for a second meal.

Irmgard October 25, 2009

Made for one great supper. Wonderfully garlicky, adding the mushrooms,carrots and red pepper along with noodles made for a one dish meal - one of those recipes that that begs for repeats. Used the optional red pepper sauce. Other than not having bean sprouts to top on hand I made as posted and looking to make again - soon. Thank you for an evening meal that was both easy and super good.

Gerry March 28, 2009