Shanghai Noodles with Spicy Beef Sauce

* Exported from MasterCook *

Shanghai Noodles with Spicy Beef Sauce

Recipe By : Ena Quiggle via Taste of Home
Serving Size : 6 Preparation Time :0:40
Categories : Chinese Main Dishes
Ground Meats

Amount Measure Ingredient -- Preparation Method
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3 tablespoons peanut oil
2 teaspoons garlic -- minced
1 1/2 teaspoons fresh ginger -- minced
1/2 teaspoon crushed red pepper -- or to taste
1 1/2 cups onion -- chopped
1 pound ground beef
1/2 cup chicken broth -- divided
1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup dry sherry
2 tablespoons cornstarch
8 ounces rice noodles -- cooked and drained (keep warm)
1 tablespoon toasted sesame oil
1/2 cup green onions -- sliced diagonally
toasted sesame seeds -- for garnish

Heat wok or large skillet until hot; add peanut oil, garlic, ginger, and
pepper flakes. Saute about 5 seconds. Add onion; stir-fry until onion is
transparent. Crumble in ground beef; stir-fry until the meat is light
brown. In a small bowl, combine 1/4 cup chicken broth, hoisin sauce, soy
sauce, and sherry. Drain meat mixture well; stir in broth mixture. Cover,
reduce heat, and simmer 10 minutes, stirring once or twice. Meanwhile,
dissolve cornstarch in remaining 1/4 cup chicken broth. Slowly stir into
meat mixture; cook and stir until the sauce is thick. In separate large
bowl, combine the hot rice noodles and sesame oil. For individual servings,
place rice noodles on plates or in shallow bowls; top with meat mixture and
garnish with green onions and sesame seeds.

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NOTES : Can also add meat mixture to large bowl of rice noodles, toss gently
to combine, and top with green onions and sesame seeds.

Original recipe called for vermicelli instead of rice noodles.