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Manischewitz Wide Egg Noodles, cooked al dente according to package directions
1/3 cup Haddar Tahini
1/4 cup soy sauce
2 tablespoons hoisin sauce
1/2 teaspoon five-spice
1 clove garlic, grated
2 tablespoons sugar
1 teaspoon Sichuan peppercorns, ground
1 to 2 tablespoons chili oil, per preference
1/2 cup broth or water
2 pounds ground beef
1 clove garlic, grated
white part of a bunch of scallions, washed and thinly sliced (reserve the greens)
2 tablespoons mirin
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon five-spice
1/2 teaspoon ginger
1/2 teaspoon salt
green part of a bunch of scallions, washed and thinly sliced
1/4 cup roasted peanuts, chopped
chili oil
In a large bowl, mix together all of the sauce ingredients. Season to taste and pour over your prepared egg noodles.
In a large frying pan over medium heat, add the beef and cook until mostly browned. Continue to stir as the beef cooks so that it forms small crumbles.
Add in the garlic and white part of the scallions, stir until fragrant.
Add in the mirin, soy sauce, and hoisin sauce, along with the five spice, ginger, and salt.
Top your noodles with the ground beef mixture.
Top each bowl with scallions, chopped peanuts, and chili oil.
Sponsored by Manischewitz
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