Crispy Beef Noodle Bowls

About This Recipe

Caramelized hoisin ground beef, cabbage, and carrots with soy and sesame squiggly noodles.

Ingredients

• 3 cups Coleslaw Mix
• 2 teaspoons (10g) Olive Oil
• 1 pound Ground Beef (96/4)
• 2 packs (95g each) Trader Joe's Squiggly Knife Cut Style Noodles (or Momofuku Noodles, instant ramen, etc. )
• 2 Tablespoons Hoisin Sauce
• 2 Tablespoons Coconut Aminos (or low sodium soy sauce)
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Sriracha
• 1 teaspoon Chinese Five Spice
• 4 cubes Frozen Crushed Garlic (or 4 cloves garlic)
• 2 cubes Frozen Crushed Ginger (or 2" piece fresh ginger)
• ¼ cup Water

Instructions

1. Bring a pot of water to a boil. Drop the noodles in the boiling water after adding the sauce to the ground beef in step 4.
2. Heat the olive oil in a nonstick pan over medium heat. Add the slaw mix and a pinch of kosher salt. Cook until the veggies pick up a bit of color, about 3-4 minutes. Transfer to a bowl and set aside.
3. Add the ground beef to the same pan and brown on both sides for 2-3 minutes each until a crust forms before breaking apart and fully cooking.
4. While the beef cooks, mix the sauce ingredients together. Add the sauce to the cooked ground beef, stir everything together, and reduce until no liquid remains and the beef is crispy on the bottom. Avoid stirring too often and give the beef time to get crispy. (Start cooking the noodles while the sauce reduces.)
5. Reserve about ½ cup of the water from the noodles before draining the rest. Add the sauce packets that come with the noodles, the crispy beef, and the slaw mix to the noodles. Toss everything together and serve with sliced green onion and toasted sesame seeds (or TJ's chili crunch seasoning).