I knew I had to make this when I caught it on Rachael Ray's show. I had some ground beef in the freezer, so I made the recipe as is. Meat and all. It was so, SO good! And next time I will leave the meat out because the meat wasn't where this dish was getting it's flavors. The spices are amazing!! I cut down on the szechuan because of my 14 months - 8 year old kids.
While I was cooking, my 4 year old informed us that she would not be eating dinner because "it stinks and I not like it". We negotiated with her and told her she needed to take her bites or she wouldn't have any of the super bowl snacks. She just had finished her first bite when minutes later we turned and looked at her and she was done and was pretty much licking the bowl. Yeah... now that's a good recipe! I took a picture of her holding her empty bowl for future reference to show her when she gives me that stink face and defiant attitude again. Mommies always right. ;)
1 pound dried Chinese noodles or thin spaghetti
{1 pound ground beef (used 1/4 pound)}
1 onion, minced
1 small red chile pepper, such as fresno, minced
4 large cloves garlic, minced
1 piece (1 inch) ginger, minced
2 teaspoons Szechuan pepper (went with 1 teaspoon so the littles could handle it)
1 teaspoon Chinese five-spice powder
1/4 to 1/3 cup tamari (dark soy sauce) or Bragg's liquid amino
2 cups shredded cabbage
1 bunch scallions, thinly sliced on an angle
Chili oil or sriracha, for serving
Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
{{OMIT if doing vegan. While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.}}
Heat pan and water to steam-fry the onion, chile, garlic, ginger, Szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
Add the drained noodles to the {beef} mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the cabbage and scallions. {Serve with the chili oil (or sriracha)... spicy enough, didn't need.}
