Chinese Noodles with Beef
Recipe adapted from Fitness Magazine
Makes 4 Servings
6 oz. pappardelle noodles
1 tbsp sesame oil
1 tbsp minced garlic, jarred
1 tbsp minced ginger, jarred
1 pound shitake mushrooms, stems removed, sliced into 1/4” strips
1 pound 96/4 lean ground beef
6 tbsp hoisin sauce
1 ½ cups shredded carrots
1 cup chopped scallions
Bring a large pot of water to boil. Add pasta and cook per package instructions. Drain, reserving ¼ cup liquid. Heat oil in large nonstick skillet over medium-high heat. Add garlic, ginger and mushrooms until somewhat softened. Add beef and cook, crumbling, about 3 minutes. Mix in hoisin sauce and cook 3 minutes. Add carrots and cook 3 minutes. Remove from heat and stir in scallions. Toss meat mixture with noodles and reserved cooking water.
Nutritional Information: 440 calories, 53 carbs, 10 fat grams and 35 protein grams.
Review: We loved this one! It was my first time cooking with hoisin sauce which, apparently, is used in lots of Asian-inspired dishes like Mongolian Beef. I love the flavor it adds, and liked that this dish used ground beef and noodles, instead of chicken and rice like most of my Asian dishes. I'm not a big fan of "hot carrots" - Austin isn't either - but we liked them in this and really didn't notice them. I will definitely make this again, and if you can't find pappardelle I think it would be great with any noodle, long or short!