Prep 30 mins
Cook 15 mins
An easy dish with a wonderful complex flavor! This recipe was in the Houston Chronicle about 15 years ago. The ingredient list is long, but everything on the list is easily available.
- 3 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 1 1⁄2 teaspoons minced fresh gingerroot
- 1 1⁄2 teaspoons dried red pepper flakes
- 1 1⁄2 cups chopped onions
- 1 lb ground beef or 1 lb ground pork
- 1 cup chicken broth
- 1⁄3 cup hoisin sauce
- 1⁄4 cup soy sauce
- 1⁄4 cup dry sherry
- 2 tablespoons cornstarch
- 1 (16 ounce) package vermicelli, cooked
- 2 tablespoons sesame oil
- 1⁄2 cup sliced green onion
- Heat oil in a large skillet or wok.
- Add garlic, ginger root, and pepper flakes and saute about 5 seconds.
- Add onions and stir fry until translucent, about 5 minutes.
- Stir in ground meat, breaking it up with a spoon or spatula.
- Cook until meat has lost pink color.
- Combine 1/2 cup chicken broth, hoisin sauce, soy sauce and sherry.
- Stir into meat mixture.
- Cover, reduce heat and simmer 10 minutes, stirring once or twice.
- Meanwhile, dissolve the cornstarch in the remaining 1/2 cup of chicken broth.
- Slowly stir into meat mixture and cook and stir until sauce thickens.
- In a big bowl, toss warm cooked vermicelli with sesame oil.
- Pour sauce over top and toss gently to combine.
- Sprinkle with sliced green onions.
What a great use for ground beef!!!! I tweaked a bit by cutting back to 1/2 T oil, using 1/2 lb lean ground beef, and adding some shredded carrot, sliced bell pepper and broccoli I blanched in the pasta water. I added the veggies at the end with the noodles so they would stay crispy. I only needed 1 T cornstarch to thicken, and 3/4 lb pasta. Was soooo good we can't wait to have it again.
Fantastic!! I loved the flavours here. I made the recipe as stated but insted of thickening the sauce I added shredded chinese cabbage and a little shredded carrot. YUM!!
Unlike Mars.Ombriel, I've been cooking quite some time and actually know how to do so. I think this dish is DELICIOUS and much better than any other asian noodle dish I have tried. I can't imagine anyone thinking differently, and wouldn't alter the recipe a bit. Perhaps that is why the previous reviewer didn't care for it, I can't imagine anyone not liking this wonderful cuisine!