Hannah’s Taiwanese Stir Fry Noodles

This dish just always hits the spot. Also super easy to make–uses typical chinese ingrediants. Any other vegetables may also be added on top.

Ingredients

This creates 4 servings

• 1 pound wheat or egg noodles
• 1/2 cup chicken broth
• 2 tablespoons dark soy sauce or oyster sauce
• 2 teaspoon light regular soy sauce
• 1 teaspoon Chinese black vinegar or young balsamic vinegar
• 1/2 teaspoon Chinese five-spice powder
• 1 tablespoon brown sugar
• 2 teaspoons cooking oil
• 1/2 onion chopped
• 1 pound ground pork or ground beef/chicken/turkey
• 2 cloves garlic finely minced
• 1 stalk green onion chopped
• 8 ounce can bamboo shoots drained and diced (optional)
• 4 ounces fresh shiitake mushrooms diced (optional)

Instructions

1. Cook the noodles or rice according to package instructions. Drain.
2. In a small bowl, combine the chicken broth, dark soy sauce, regular soy sauce, vinegar, five spice powder and brown sugar. Set aside.
3. Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Add in the onion and cook for 1 minute. Stir in the ground meat and cook for 2 minutes. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic. Add in the garlic and stir fry for a few seconds or until you begin smelling the garlic. Add in the bamboo shoots and mushrooms. Toss everything in the wok together.
4. Pour in the broth/soy sauce mixture and bring to a simmer. Cook for 2 minutes. Stir in the green onions. Serve the ground beef mixture over the noodles or rice.

Enjoy!

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