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:
- 30mins
- Ingredients:
- 14
- 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
- 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.
- Add red pepper, stock, hoisin sauce, soy sauce and hot pepper sauce; bring to boil.
- 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.
- Serve topped with bean sprouts and green onion.
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Reviews
-
I made this for dinner tonight and we quite enjoyed it, apart from the fact that my husband complained about it having carrots in it! I found 8 oz. of sliced mushrooms was sufficient to make this recipe, as well as only using half the package of Chinese noodles. I also found it is better to precook the noodles as they initially were quite hard when I went to taste if the dish was ready to serve. I added some water to the dish and let it cook a bit longer so that the noodles would soften more. After that, it was great. I have enough left over for a second meal. -
Made for one great supper. Wonderfully garlicky, adding the mushrooms,carrots and red pepper along with noodles made for a one dish meal - one of those recipes that that begs for repeats. Used the optional red pepper sauce. Other than not having bean sprouts to top on hand I made as posted and looking to make again - soon. Thank you for an evening meal that was both easy and super good.
RECIPE SUBMITTED BY
<p>Updated to say that the above photo is of me and my mom, taken some 40 years ago on the Santa train in Saskatoon Sk. My dad worked for Eaton's and the train was for employees and families, a Christmas party of sorts. My mom passed away 6 years ago at Christmas time, and this year my sister gave me this photo in the most beautiful picture frame! I will treasure it always. <br /><br />I have been cooking since I can remember. Some of my earliest memories include making bread with my dad. He loved to cook, but not your everyday cooking - he was partial to making fun food as he called it - everything from fudge to home made onion rings and donuts! <br />Now I have three boys of my own and I'm passing the love of creating on to them. <br />I'm lucky to be able to stay at home with them, and I take pride in making everything from scratch - ok, maybe not Everything - we do order in the odd pizza! <br />I read cook books like novels always searching for new inspiration. My boys are not fussy so I'm able to prepare all kinds of ethnic foods and most recently have been experimenting with Indian food. <br />I Love Recipezzar and just finished my first swap - the holiday stocking swap. It was so much fun to shop for someone I had never met and then to receive a stocking from her as well!! <br />I look forward to many more swaps in the future! <br /><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/CookbookParticipation.jpg alt= /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /> <br /><img src=http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180759.jpg border=0 alt=Photobucket /></p>
