Crispy Ground Beef Asian Noodles

A 20-minute weeknight stir-fry — ground beef left alone in a hot pan until it crisps, then tossed with cabbage, carrot and egg noodles in a sweet-savory sauce.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground beef
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 cups shredded napa cabbage
• 1 large carrot, grated
• 7-9 ounces fresh Chinese egg noodles
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sweet soy sauce
• 2 teaspoons white vinegar
• Black pepper
• Green onions, chopped, to finish (optional)

Directions

1. Cook the noodles according to the package directions, drain, and set aside.
2. Heat the oil in a large skillet over high heat. Add the ground beef in a single even layer and leave it undisturbed for about 5 minutes, until the underside is well browned and crisp. Only then break it up and stir.
3. Add the onion and stir-fry about 2 minutes.
4. Add the garlic and stir for 30 seconds, just until fragrant.
5. Add the cabbage and carrot and stir-fry about 2 minutes, until they start to soften.
6. Add the drained noodles along with the oyster sauce, hoisin, sweet soy sauce and vinegar. Toss until everything is coated, then season with black pepper.
7. Finish with chopped green onions if you like.