Ingredients
Equipment
Method
- In the wok or saucepan, heat the oil and minced meat over medium heat
- Break the meat apart. Cook until slightly browned.
- Add in the grated ginger, minced garlic, minced pepper, and soy sauce, and stir fry for 10-15 seconds.
- Add 1 cup of water and pepper. Put a lid on and simmer for 10 minutes.
- Whilst the meat is simmering, in a separate pot, cook your noodles.
- Add the corn starch to 1/2 cup of water or stock, add to the meat, and stir until thickened
- Add the cooked noodles and toss to mix/coat well.
- Serve topped with green onions and drizzled with chili oil and a touch of mirin.
Nutrition
Notes
Notes on meat:
I do not use ground beef; the store product is just playing Russian roulette. So instead, I either grind my own, in either a grinder or a food processor, for more significant amounts. More often, I freeze the hunk of beef for 30 minutes until it is firm and thence dice down to ~1/4 or smaller with my knife. Ditto for chicken or pork; this is also a great way to do any marination desired; toss the meat chunks into the marinade and let them complete the thawing.
Notes on pasta:
Almost any pasta will work here; depending on my tastes and goals for the dish, I might create fresh wide noodles or grab the dried spaghetti. Again, any sturdy pasta will work for this dish.
Notes on service:
Often I'll crack a small egg onto the top of the dish and let the heat of the food coddle the egg, thence mix well to complete the sauce.