I love the versatility of this dish mostly because you can switch around the meat and vegetables to suit your needs and make use of whatever vegetable is lying around in your refrigerator. Use Napa cabbage, spinach, bean sprouts, green beans, peas or whatever else floats your boat.
It is filled with tons of fresh, colorful veggies, makes a giant bowlful and is great to take somewhere to share.
Asian-Style Beef and Veggie Noodles
1 lb or ½ kg lean ground beef (or chicken, turkey or any other meat)
4–5 tbsp soy sauce
2–3 tbsp sriracha chili sauce
2 tbsp white vinegar
1 tbsp sugar
2–3 tbsp oil
1 medium onion, sliced
2–3 large garlic cloves, chopped
1 tbsp ginger, chopped
½ head green (or red) cabbage, thinly sliced
2–3 carrots, shredded
2 whole bell peppers (red, yellow or green), thinly sliced
1 lb spaghetti or noodles, cooked, rinsed and cooled
3–4 scallions, chopped
Handful of chopped cilantro
- Marinade the ground beef for at least half an hour in soy sauce, sriracha, vinegar and sugar.
- In a wok or large pan on medium-high heat, sauté the onion in a tablespoon of oil and add ginger and garlic. Add in the ground beef and cook it through. Remove it in a bowl and set aside.
- In the same wok, add the rest of the oil and quickly sauté the cabbage, carrots, green beans, bell peppers until slightly softened but still crunchy. Remove from the heat and add in the ground beef and cooked spaghetti. Mix it and taste to see if it needs more soy sauce, vinegar or sriracha and adjust the seasoning accordingly. Top with the scallions and cilantro. Serve it warm on a large platter or chill it. It tastes just as good warm or cold.
Makes 8–10 servings.
This looks amazing!
Yum, i’m going to try this!
mmmmmmm looks delicious
oooo!
Looks great. I would love to try this recipe. How big of a pkg for the spaghetti or noodles and how many people would this serve. I guess if it’s the small pkg of noodles like the Catelli Healthy Harvest type this would serve 4?
Hi, I was just wondering if green beens were part of the recipe or not. They aren’t on the ingredients list but they are in the instructions. Thanks for the recipe and I can’t wait to try it.
The veggies are just suggestions and other options that you can try in the recipe. I didn’t use them in my original recipe but feel free to add green beans to it if you have them. Just have fun with it!
This is one to try.
You have inspired my menu for supper tonight!
A little twist as I have some beef that isn’t the most tender. I have seasoned it with Asian flavors and put it and mushrooms in the crock pot. I plan to serve it with noodles and broccoli.
thanks!
Looks great — but what is “siracha” chili sauce? Is this different than regular chili sauces (e.g heinz chili suace)? Is it anything like that sweet & spicy “rooster sauce”?
@nic — i’m pretty sure siracha is the rooster hot sauce with the green lid, but it’s very spicy! i didn’t know there was a sweet & spicy version.
@midnight — i’m assuming by sugar you mean white sugar, yes? do you have nutritional info for this recipe? i think i would make this with some fried tofu cubes
Mandy– You can use white or brown sugar. The sugar is just to help balance all the flavors. And no, I don’t have any nutritional info
Nic– Sriracha is only spicy, not sweet. It comes in a squeeze bottle with the green lid and rooster (http://www.amazon.com/Huy-Fong-Sriracha-Chili-Sauce/dp/B000LO40AG/). Unlike a regular hot sauce, sriracha has a wonderful garlicky flavor.
thanks! maybe I’ll try using some honey instead of sugar, cuz i am all out of sugar at the moment. have you tried this recipe with a dash of sesame oil? or topped with sesame seeds? mmmm. thinking about this dish makes me wish i was at home making dinner!