Asian Ground Beef Noodles (Printer-Friendly)
A savory blend of ground beef and vermicelli noodles simmered in a fragrant soy ginger sauce with fresh spring onions.
# What You'll Need:
→ Main Ingredients
01 -
1 lb ground beef (80/20 lean-to-fat ratio)
02 -
2 tbsp naturally brewed soy sauce
03 -
1 tbsp grated fresh ginger
04 -
1/4 tsp white pepper powder
05 -
1 cup water
06 -
6 oz vermicelli noodles
07 -
2 tbsp chopped spring onion (white and green parts)
→ Thickening Slurry
08 -
1 tbsp corn flour
09 -
1/2 cup cold water
→ Optional Additions
10 -
1 tsp Chinese dark vinegar
11 -
1 tsp Chinese chili oil
# Steps to Follow:
01 -
Heat a small amount of oil in a saucepan over medium heat. Add the ground beef and break apart with a wooden spoon. Cook for 3 to 4 minutes until partially browned but still slightly pink to retain juiciness.
02 -
Stir in grated ginger and soy sauce, cooking for 10 to 15 seconds to release fragrance without burning. Pour in water and sprinkle white pepper powder. Cover and simmer for 10 minutes to meld the flavors.
03 -
Bring a large pot of salted water to a boil. Cook vermicelli noodles for 3 to 5 minutes until al dente. Drain immediately and set aside to prevent overcooking.
04 -
Mix corn flour with cold water until fully dissolved. Slowly add slurry into the beef mixture while stirring constantly. Continue stirring for 1 minute until the sauce thickens to a glossy consistency.
05 -
Add cooked vermicelli noodles to the thickened sauce. Toss gently to coat evenly. Garnish with chopped spring onions. Optionally drizzle with Chinese dark vinegar and chili oil for added depth and heat.
# Extra Suggestions:
01 -
Reserve some pasta cooking water before draining to thin the sauce if necessary. Let the dish rest for 2 minutes before serving to allow flavors to absorb fully.
02 -
White pepper provides an earthy heat that enhances the dish's authentic Asian flavors.