- 1/4 cup Chinese sesame paste, found at the Asian market
- 1/4 cup soy sauce
- 1/4 cup Chinkiang vinegar
- 4 cloves garlic, minced
- 2 green onions, minced
- 2 tablespoons dark brown sugar
- 1/2 cup chili garlic sauce
- 2 tablespoons hot sesame oil
- 1/2 teaspoon Sichuan peppercorns, toasted and finely ground
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 tablespoon finely grated ginger
- 2 green onions, minced
- 1 1/2 tablespoons femented black beans in chili oil
- 1/2 cup Sui Mi Ya Cai (Sichuan preserved mustard greens) or other fermented mustard leaves
- 2 tablespoons Shaoxing wine or dry Sherry
- 1/2 teaspoon brown sugar
- 2 cups beef stock
- 12 ounces baby spinach
- 1 pound fresh egg noodles
- 1 cup roasted peanuts, roughly chopped
To make the noodle sauce:
Combine the sesame paste, soy sauce, Chiniang vinegar, garlic, green onions, brown sugar, chili garlic sauce, sesame oil and ground Sichuan peppercorns in a small bowl. Whisk well and set aside until ready to use. The sauce can be made up to 2 days in advance.
To prepare the beef::
In a large non-stick saute pan, heat the oil over medium-high heat and when hot add the ground beef. Cook for 2 to 3 minutes, stirring to break up the meat into small bits. Reduce the heat to medium-low and add the ginger, green onions, fermented black beans, Sui Mi Ya Cai, Shaoxing wine, and sugar and continue to cook and stir until all of the liquid has evaporated and the beef turns a dark brown color. Add the spinach and continue to cook until all of the spinach has wilted, another 2 minutes. Transfer to a bowl, cover and set aside.
Prepare the noodle bowl:
Bring the beef stock to a simmer and set aside over low heat.
Cook the noodles according to the package instructions.
In a large mixing bowl, combine the noodle sauce and beef stock and mix well. Place about 1/4 cup of the sauce in the bottom of 4 bowls. Transfer the noodles to the mixing bowl and toss well. Divide the noodles between the bowls and top with the beef mixture. Garnish with the peanuts and serve immediately. Serve with extra chili garlic paste and hot sesame oil, if desired.
Cold Soba Noodles with Shrimp and Peanut Miso Dressing
Stir Fried Udon Noodles with Pork and Wild Mushrooms
Vietnamese-Style Curried Shrimp with Cellophane Noodles
Clams in a Thai-Style Coconut Lemongrass Broth
Miso Salmon with Seasoned Sushi Rice
Char Sui Pork Fried Rice
Thai-Style Vegetarian Coconut Curry for the Pressure Cooker
Thai Steamed Snapper with Steamed Vegetables and Coconut Rice
Peanut Miso Dressing
Grilled Duck Breast With Vietnamese Noodle Salad