Beijing Noodles With Meat Sauce

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir black bean sauce and sugar and rice wine together in a small bowl.
  • Prepare scallions on a small plate, ready to add during stir-frying.
  • Have sesame oil measured and ready.
  • Put on a gallon of water to boil.
  • Heat dry wok or large skillet over high heat. When hot, add peanut oil. Swirl in wok until hot but not smoking.
  • If using garlic, add to oil and stir until fragrant.
  • Add ground meat to wok, and stir-fry until well-separated and cooked but not browned.
  • Add bean sauce and stir well.
  • Add scallions and sesame oil, stir well.
  • Remove wok from heat.
  • Combine vinegar and chili oil in a serving bowl, to be sprinkled on individual servings at the table.
  • Clean and chop cilantro to be used as a garnish.
  • Once your water has reached a rolling boil, add spaghetti and cook until tender.
  • Drain spaghetti, pour into bowl, top with meat sauce, stir together, and serve immediately.
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