Noodles with Hot Meat Sauce
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
udon noodles
beijing-style |
* |
| 10 | ounces |
mung bean sprouts
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | pound |
ground beef, lean
|
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | teaspoon |
ginger root
minced |
|
| 4 ½ | teaspoons |
horse bean sauce
with chili |
* |
| ¾ | cup |
chicken broth
|
|
| 2 | tablespoons |
sherry
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
water
|
|
| 1 | x |
cilantro
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
udon noodles
beijing-style |
* |
| 289 | ml/g |
mung bean sprouts
|
|
| 15 | ml |
vegetable oil
|
|
| 226.8 | g |
ground beef, lean
|
|
| 5 | ml |
garlic
minced |
|
| 5 | ml |
ginger root
minced |
|
| 23 | ml |
horse bean sauce
with chili |
* |
| 177 | ml |
chicken broth
|
|
| 3E+1 | ml |
sherry
|
|
| 15 | ml |
soy sauce, light
|
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
water
|
|
| 1 | x |
cilantro
|
*
|
Directions
Cook noodles in boiling water for about 6 minutes, rinse and drain.
Place on serving platter. Lightly blanch bean sprouts and arrange around noodles; set aside.
In a wok, heat oil and brown beef.
Add garlic, ginger, bean sauce; stir-fry 1 minute. Add broth, sherry, and soy sauce; lower heat to medium and cook until liquid is reduced to half.
Stir in green onions. Combine cornstarch and water, stir into hot mixture.
Cook until sauce thickens.
Pour over noodles. Garnish with Chinese parsley.
