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Sweet and Spicy Beef Noodles

Servings: 4


  • 3 tablespoon canola oil
  • 3 tablespoon Thai bird chiles
  • 1/4 cup garlic
  • 1 tablespoon ginger
  • 1 tablespoon fermented black beans
  • 1 tablespoon red onion
  • 2/3 cup hoisin sauce
  • 1 pound beef
  • 1/2 cup shaoxing rice wine
  • 2 cup chicken stock or low-sodium canned chicken broth
  • 1 pound shanghai noodles, or other egg noodles
  • 1 pound cucumber
  • 2 pound carrots
  • 2 cup mung bean sprouts


Baking Directions:

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.

  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 and 10-15 minutes for dried).

Drain well and divide among 4 bowls.

Ladle sauce over noodles, and top with the cucumber, carrots and sprouts.


WINECabernet Franc (Chinon, Bourgueil)

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