A few weeks ago, Jeremiah and I attended our first online cooking class through The Culinary Center of Kansas City. We have attended a handful of classes in our nearly six years together. They’ve taught us how to make Italian Gipes, The Bristol’s scallops, and Thanksgiving stuffing. We’ve now taken three online classes. Our most recent one was Asian cooking. Chef Jill is so lively on camera and she’s quick to respond to questions. The only sucky part is you don’t get to sample her delicious dishes. Over the weekend, we ventured out to the the Asian grocery store she shops at. We picked up staples like: Fish Sauce, Hoisin Sauce, and wide noodles. We also grabbed some Green Tea Kit Kat bars. (They aren’t bad.) The recipe I am sharing is from Pinterest but we are looking to make Chef Jill’s dumpling recipe soon. Quick, easy, and full of flavor (slightly sweet with a touch of spicy).
Mongolian Ground Beef Noodles by Jen Around the World
1 lb. of ground beef
1 small package of wide noddles
4 tsp. minced ginger
6 cloves of garlic, minced
1/2 c. low sodium soy sauce
1/2 c. beef broth
1/2 c. brown sugar
6 T. hoisin sauce
1/2 tsp. red pepper flakes
1/2 tsp. black pepper
green onions for garnishing
Bring a pot of water to a boil. When boiling, add noodles and cook for 4 minutes. At the same time, cook ground beef with ginger. When almost finished, added garlic. Drain meat. In a small bowl, mix soy sauce, broth, sugar, hoisin sauce, red pepper flakes, and black pepper. Add to meat mixture and cook down for about 3 minutes. Use tongs to pull noddles from water and add to dish. If it is too thick, ladle in water from pasta pot. Top with green onions.
- If you don’t want the little kick, you can remove the red pepper flakes.
- In our noddles, we mixed half a pot of water and half low sodium beef broth. We also added a splash of soy sauce.
- If you don’t like or can’t afford ground beef, you can use ground turkey, ground pork, or ground chicken.
- I used ginger from my spices. Rachael Ray suggest using a spoon to clean ginger root. She suggest grating what you need and putting the rest in the freezer. I did that once but it caught fire in the microwave so don’t do that.
- If you don’t have Asian noddles, you can use spaghetti or linguine noodles.