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Tingly Szechuan Pepper Beef Noodles
Recipe is from Rachael Ray.
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lb dried chinese noodles or 1 lb thin spaghetti
tablespoons vegetable oil
red chili pepper
, such as fresno, minced
Chinese five spice powder
(dark soy sauce)
, thinly sliced on an angle
chili oil or
, 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).
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