Bored of the red tomato sauce pasta? Mix up your meals with these Asian ground beef noodles. It is loaded with Asian flavours, ginger, soy sauce, spring onion and Chinese dark vinegar etc. A quick yet satisfying one pot meal recipe to simplify your weeknights.
The ground beef is pan fried to bring out the flavour then seasoned with soy sauce, grated ginger and white pepper powder. Corn flour is to thicken the sauce. And add some drops of Chinese dark vinegar and chilli oil on your plate, a taste of heaven! 🙂
Add the soy sauce to the pan fried beef and stir fry for 10 seconds to caramelize the soy sauce and bring out the toasty and sweet flavours. I found the Vermicelli pasta has a similar texture to the Chinese hand pulled noodles. But you can use any type of noodles for this recipe.
2 tablespoon oil
250 g ground beef
2 tablespoon soy sauce
1 teaspoon grated ginger
2 teaspoon White pepper powder adjust to your liking
2 tablespoon corn flour
2 tablespoon spring onion chopped
120 g vermicelli more or less for two
2 tablespoon dark vinegar optional
2 tablespoon chilli oil optional
In a sauce pan heat the oil and ground beef over medium heat. Break the meat apart. Cook until slightly browned.
Add in the grated ginger and soy sauce, stir fry for 10-15 second. Add 1 cup of water and white pepper powder. Put a lid on and simmer for 10 minutes. Add more water if it evaporates too much. (time to cook the noodles).
Boil the noodles in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
Mix the corn flour with 1/2 cup of water and pour into the beef sauce. Stir until evenly thickening.
Toss in the cooked noodles and then serve with spring onions on the top. Add the Chinese dark vinegar and chilli oil if desired