Spicy Garlic Noodles
Spicy Garlic Noodles with ground beef are a knockout meal, elevated and so easy to make. Insanely good spicy sauce ready in 30 minutes.
Servings: 4
Equipment
- large skillet or wok
- pot for boiling water
Ingredients
- 1 lb lean ground beef, cooked *lightly seasoned
- 8 oz knife cut noodles or rice noodles *see notes
- 2 Tbsp sesame oil *or avocado oil
- 1 large shallot, sliced
- 4-5 cloves garlic, minced
- ⅓ cup green onions, chopped *see notes
- 1 Tbsp ginger, grated
- 1 cup edamame, cooked and shelled
- 2 Tbsp chili onion crunch *optional for garnish
Sauce Ingredients
- 5 Tbsp low sodium soy sauce *see notes
- 3 Tbsp chili garlic sauce *use less if needed
- 1-2 Tbsp sriracha *use less if needed
- 1 tsp red pepper flakes
- 2 tsp rice vinegar
- 1 Tbsp white sesame seeds
- 2 Tbsp brown sugar *see notes
Instructions
- Start with cooking the ground beef (or other meat/tofu) if it's not already cooked. Season it lightly with salt and pepper. Do not over salt, since the sauce has a lot of flavor.
- Bring a large pot of water to a boil and cook noodles according to package instructions. Add the oil, shallots and garlic to a pot or large deep skillet and sauté until lightly browned, about 6 minutes.
- Add the white part of the scallions and the grated ginger and sauté for 2-3 more minutes. Add in all remaining sauce ingredients and stir together. If you are sensitive to heat, start on the low end of the recommended amounts of sriracha, red pepper flakes and chili sauce and add as you go, or as needed. *if you make it a bit too spicy, you can tone it down a bit with a little extra brown sugar but making it less spicy is difficult so be mindful.
- When the noodles are done cooking, reserve some of the pasta water*. Combine the noodles with the sauce and toss until well coated. Add in the cooked ground meat and edamame.
- Let the mix simmer for a few minutes to allow the noodles to absorb the flavors. Add pasta water a little at a time to ensure the noodles are saucy and the sauce spreads well. Serve and garnish with additional green onions and sesame seeds.
Notes
*any cooked lean ground meat will work great, do not over season it - the sauce will do most of that!
*any noodle of choice will work great. Don't forget to reserve 1 cup of pasta water.
*separate the green tops for garnish.
*use tamari or coconut aminos if needed to make gluten free.
*brown sugar can be substituted with honey or maple syrup.
Store leftovers in an airtight container in the fridge for up to 4 days, it does get spicier as it sits so just be warned. You can freeze these for up to 2 months.
Nutrition
Serving: 1cup | Calories: 552kcal | Carbohydrates: 66g | Protein: 33g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1623mg | Potassium: 742mg | Fiber: 4g | Sugar: 10g | Vitamin A: 237IU | Vitamin C: 6mg | Calcium: 97mg | Iron: 5mg