Spicy Beef Asian Noodles
November 8, 2008 § Leave a comment
I’m not exactly sure what to call this dish because it’s kind of a butchered version of a dan dan mein (noodles) recipe that I found somewhere that I can’t remember (ah, aging, ain’t it grand?). That recipe isn’t what I would consider classic Sichuan style but it’s an acceptable version. But because I’ve substituted several of the ingredients, I don’t feel calling this recipe dan dan mian completely true. So let’s just stay with spicy beef noodles.
You can use any kind of Asian noodles, I just so happen to have some fresh packaged Chinese noodles on hand. I do like the thicker noodles in this dish. You can also substitute the sesame paste with peanut butter but I like the taste with sesame paste. The recipe below is for 1 person serving. I double everything when making it for the Mister and me. Also, we like it pretty hot so I usually add more of the chili sauce (the one with the rooster on front) than what the recipe calls for. Adjust heat to your liking.
6 oz of Asian style noodles
1 tablespoon sesame paste (or peanut butter)
1 tablespoon soy sauce
1/4 teaspoon salt
1 1/2 cups chicken broth
1/4 tsp white or rice vinegar
1/2 tsp chili sauce (can substitute with chili oil)
6 oz of ground beef (you can use ground pork but you’ll have to call it Spicy Pork Noodles!)
2 tablespoon chicken broth or water
1 tablespoon soy sauce
1 tablespoon Szechuan soybean paste (or substitute with black bean paste)
1 teaspoon chopped garlic
1 teaspoon chopped green onion
1 teaspoon salad oil (I use canola oil)
1/2 teaspoon chili sauce (or chili oil)
1 teaspoon cornstarch and cold water, mixed
In a wok or pan, heat oil on medium-high and cook meat until done. Add all the topping ingredients, stir and cook for about 1 minute. Add cornstarch slurry and cook for another minute to thicken.
Cook noodles according to package instructions.
In medium pot, add all the broth ingredients and bring to boil. Place the broth in a serving bowl. Add noodles. Add toppings to noodles. Serve hot.
Chopped Szechuan pickles and/or dried small shrimp, and chopped peanuts can also be added on top for an additional twist. Also a quick note that the taste will vary a bit between the Szechuan soybean paste and the black bean paste. The Szechuan soybean paste is on the sweeter side, sometimes used in zha jiang mein. I actually only use miso paste for my version (actually my Mom’s version) of zha jiang mein. But that’s another post.
Have a wonderful weekend! Now go and eat well.