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4 large garlic cloves, minced
1 Tbs. fresh ginger, minced
2 tsp. dried red pepper flakes
1 large white onion, chopped
1 lb. ground meat of choice..beef, chicken, turkey (I used extra lean beef)
2 cups chicken broth, divided
1/3 cup Hoisin sauce
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup rice vinegar
3 Tbs. cornstarch
16 oz. thin spaghetti, or Chinese noodles. (I used Udon)
3 Tbs Sesame oil
1 bunch of green onions, sliced on the bias. for garnish
hand full of sliced almonds for garnish
Prepare pot of water for boiling noodles.
In a large skillet or wok, add a small amount of oil and saute the first four ingredients till onions are translucent. Add the ground meat, cooking till it's lost it's color. In a bowl, combine half the chicken broth with the hoisin sauce, soy sauce, sherry, and vinegar. Stir into meat mixture, and simmer about 10 min. (Add the noodles to the boiling pot of water.) Combine the remaining 1 cup of chicken broth with the cornstarch. (I use a jar, and shake for easy lump free mixing). Slowly stir cornstarch mixture into the skillet, and cook until sauce thickens.
Drain and rinse the cooked noodles in hot water, and place in a shallow serving dish. Sprinkle the sesame oil over them and toss. Pour the meat sauce on top and garnish with green onion slices and almonds.
1 Tbs. fresh ginger, minced
2 tsp. dried red pepper flakes
1 large white onion, chopped
1 lb. ground meat of choice..beef, chicken, turkey (I used extra lean beef)
2 cups chicken broth, divided
1/3 cup Hoisin sauce
1/4 cup soy sauce
1/4 cup dry sherry
1/4 cup rice vinegar
3 Tbs. cornstarch
16 oz. thin spaghetti, or Chinese noodles. (I used Udon)
3 Tbs Sesame oil
1 bunch of green onions, sliced on the bias. for garnish
hand full of sliced almonds for garnish
Prepare pot of water for boiling noodles.
In a large skillet or wok, add a small amount of oil and saute the first four ingredients till onions are translucent. Add the ground meat, cooking till it's lost it's color. In a bowl, combine half the chicken broth with the hoisin sauce, soy sauce, sherry, and vinegar. Stir into meat mixture, and simmer about 10 min. (Add the noodles to the boiling pot of water.) Combine the remaining 1 cup of chicken broth with the cornstarch. (I use a jar, and shake for easy lump free mixing). Slowly stir cornstarch mixture into the skillet, and cook until sauce thickens.
Drain and rinse the cooked noodles in hot water, and place in a shallow serving dish. Sprinkle the sesame oil over them and toss. Pour the meat sauce on top and garnish with green onion slices and almonds.
