Recipe: Sweet and Spicy Beef Noodles
- 3 tablespoons canola oil
- 3 Thai bird chiles, finely chopped
- 1/4 cup finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon fermented black beans, rinsed and drained
- 1 red onion, finely diced
- 2/3 cup hoisin sauce
- 1 pound ground beef (not too lean)
- 1/2 cup shaoxing rice wine (may substitute ½ cup sherry)
- 2 cups chicken stock or low-sodium canned chicken broth
- 1 pound fresh or dried shanghai noodles or other egg noodles
- 1 cucumber, peeled, seeded, and julienned
- 2 carrots, peeled and julienned
- 2 cups mung bean sprouts
Heat a large saucepan over high heat. When the oil shimmers, add the chiles, garlic, ginger, beans, and onion and sauté, stirring, until the vegetables are soft, about 5 minutes. Add the hoisin sauce and cook, stirring, to remove any raw taste, about 2 minutes. Add the beef and cook, stirring, until it browns, about 6 minutes, and then add the wine and stock.
Reduce the heat to low and simmer until the mixture has a sauce-like consistency, stirring occasionally, about 45 minutes. Correct the seasonings.
Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 5 minutes for fresh, 10-15 minutes for dried. Drain well and divide among 4 bowls. Ladle sauce over noodles, top with the cucumber, carrots, and sprouts, and serve.
Beverage tip: Cabernet Franc (Chinon, Bourgueil)