Hoisin Beef Noodles

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".

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1  lb lean ground beef
• 3  garlic cloves, minced
• 3  cups  sliced mushrooms
• 2  carrots, thinly sliced
• 1  sweet red pepper, sliced
• 1  cup  beef stock
• 1⁄3 cup hoisin sauce
• 3  tablespoons soy sauce
• 1  teaspoon  hot pepper sauce (optional)
• 1 (450 g) package  precooked  chinese noodles
• 1  tablespoon cornstarch
• 2  cups bean sprouts
• 2  green onions, chopped

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.