{February 12, 2013}
Szechuan noodles

Szechuan noodles

Kimchi: I used this recipe. I was looking for something other than the meatloaf, slider, and chilibread recipes I’ve used for ground beef as the main ingredient. It’s easy storing and freezing ground beef, and we have lots in our freezer. I just didn’t know too many recipes that used ground beef so I tried looking for some new yet appetizing recipes.

I thought this Szechuan spicy beef noodles recipe was a winner; it’s different than your usual pasta (I’m sure it would go even better with some legit Asian noodles instead of spaghetti…we just always have spaghetti in our pantry). I ate the leftover sauce with rice and it definitely feels more Asian that way 😛 I would be less tired of eating it with rice tbh.

I modified the recipe a bit according to some reviews and personal taste. I think adding Korean hot pepper paste and some veggies gives this dish a little more flavor. Overall, I like this dish. It reminds me of something I might get at a Chinese place. Next time I’d try it with some Asian noodles if I had any and leave the ground beef in larger chunks for a different texture.

  • 1 lb ground beef
  • 1/2 onion
  • 2 tsp garlic
  • 1 ½ tsp ginger
  • 1 tsp red pepper
  • 2 tbsp sesame oil
  • 1 cup beef broth
  • 1 ½ tbsp. soy sauce
  • 3 tbsp. water
  • 2 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • ¼ cup chicken broth
  • 1 bunch scallions
  • 8 oz noodles
  • 2 carrots
  • 1 bunch bok choy
  • 2 tbsp Korean hot pepper paste
  • ¼ tsp chili garlic sauce
  • Pinch of cayenne pepper