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Shanghai Noodles with Spicy Beef Sauce Recipe

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This recipe for Shanghai Noodles with Spicy Beef Sauce, by , is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gaynor Beiler
Added: Saturday, September 24, 2005


3 T. oil
2 tsp. minced garlic
1 1/2 tsp. minced fresh gingerroot
1/4 tsp. red pepper flakes
1 1/2 c. chopped opnion
1 lb. ground beef
1/2 c. chicken broth - DIVIDED
1/3 c. Hoisin sauce
1/4 c. sherry
2 T. cornstarch
16 oz. vermicelli, cooked
2 tsp. sesame oil
1/2 c. sliced green onion

Heat a large skillet until hot. Add oil, garlic, gingerroot and pepper flakes. Saute 5 seconds. Add onion and stir fry until soft. Crumble in ground beef and stir fry until cooked.
In a small bowl combine 1/4 c. chicken broth, Hoisin sauce, soy sauce and sherry. Stir into meat mixture. Cover and reduce heat and simmer 10 minutes. Stir once or twice.
Meanwhile dissolve cornstarch in remaining 1/4 c. chicken broth. Slowly stir into meat mixture. Cook and stir until sauce gets thicker.
Mix hot vermicelli with the sesame oil.
Place on a large platter or into a large bowl.
Top with meat mixture.
Garnish with green onions.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is a very good inexpensive meal. You can make it as hot as you want by increasing the red pepper flakes




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