Prep 20 mins
Cook 30 mins
Recipe is from Rachael Ray.
- 453.59 g dried chinese noodles or 453.59 g thin spaghetti
- 44.37 ml vegetable oil
- 453.59 g ground beef
- 1 onion, minced
- 1 small red chili pepper, such as fresno, minced
- 4 large garlic cloves, minced
- 1 piece ginger, minced
- 9.85 ml szechwan pepper
- 4.92 ml Chinese five spice powder
- 59.14-78.07 ml tamari (dark soy sauce)
- 473.18 ml shredded iceberg lettuce
- 1 bunch scallion, thinly sliced on an angle
- chili oil or sriracha sauce, for serving
- Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
- While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.
- Add the onion, chile, garlic, ginger, szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
- Add the noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or sriracha).
Smashingly delicious! I saw this on the Rachael Ray Show this past week as one of her top 10 most downloaded recipes of 2013 and thought I'd try it, so thank you for posting it! I used sesame oil, added pea pods, used a red pepper instead of a chili pepper, and used Chinese noodles. I will definitely make this again, and think I might add shaved carrot, bean sprouts, and maybe sauteed broccoli next time as well.
Thank you for posting this recipe. It was in my pile to post and you saved me the trouble. I have made this recipe twice, once with ground beef and once with ground turkey and it was great both times. Spicy, but not ridiculous, I like the fact that it uses lettuce instead of leeks, hard to find and more expensive. Easy to make and really good.