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.