Recipe by Bhappy's kitchen
This lively, spicy noodle dish was one of our favorites at a restaurant in Vancouver. The restaurant is no longer there, but we have perfected the recipe, and it is fantastic!
Top Review by Molly H.
Thank you for sharing this delightful recipe! I have made this dish several times and found that the 8 cups of chicken broth can actually accommodate 3 lbs. of meat and serve 10-12 people. Consistency of sauce can be adjusted to one's personal liking. Sliced cucumber (tooth-pick size) will accompany this spicy dish very well. Almond butter can be used in place of peanut butter as well.
- 2 tablespoons peanut oil
- 6 tablespoons fresh ginger, chopped fine
- 8 garlic cloves, minced
- 1 tablespoon sesame oil
- 2 teaspoons hot chili oil
- 8 tablespoons black bean sauce
- 6 green onions, chopped fine
- 2 tablespoons hot Chinese chili paste
- 5 tablespoons tamari
- 8 tablespoons peanut butter
- 4 tablespoons tahini
- 8 cups chicken broth
- 1 lb extra lean ground beef
- 8 ounces thin egg noodles, cooked
- 8 green onions, cliced thin
- 1⁄4 cup cilantro, chopped
Directions See How It's Made
- In a medium saucepan, with heavy bottom, heat the oil over moderate heat. Add the ginger and garlic and cook for about 3 minutes, or until they begin to turn golden brown. Watch carefully so they don't overcook. Add sesame oil, chili oil and the black beans. Cook 1 minute, stirring constantly. Add the green onions and cook 2 minutes. Stir in the chili paste, tamari and stir to create a smooth sauce. Add the peanut butter and tahini, again stirring to create smoth paste. Cook 1 minute, stirring constantly. If you want a really thick sauce, add an additional TBSP of peanut butter and tahini.
- Add the broth slowly and reduce the heat to low. Let the sauce simmer for a min of 15 minutes, as the flavors need to blend, and the broth thicken. Taste for spiciness - add more chili paste and chili oil if you want more heat. Saute ground beef, and when it is cooked through, spoon in some of the tan tan sauce and heat until liquid has been absorbed.
- The sauce can be made 24 hours ahead of time; cover and refridgerate. Just before serving, bring back to temperature, but don't boil.
- To serve: Place cooked noodles into individual serving bowls, top with beef, green onions, cilantro and peanuts. Ladle sauce over top.