INGREDIENTS:
SAUCE
- 3 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp brown sugar
- 1-2 Tbsp chili garlic sauce, sambal, or sriracha
- 1 tsp sesame oil
STIR FRY
- 8 oz. spaghetti noodles
- 2 cloves garlic, minced
- 1 Tbsp grated ginger, grated
- 1 Tbsp canola or vegetable oil
- 1/2 lb. lean ground beef
- 1 carrot, shredded
- 3-4 green onions, chopped
- 1/2 head of red cabbage, shredded
- Handful fresh cilantro
- Toasted sesame seeds (optional)
DIRECTIONS:
1. Cook the noodles according to the package directions, being careful to leave them al dente and not over cooked. drain the noodles in a colander and set aside. Reserve 1/2 cup of starchy cooking liquid.
2. Prepare the sauce by stirring together the soy sauce, water, brown sugar, chili garlic sauce, and sesame oil. Set the sauce aside.
3. Heat the oil in a large skillet over medium-high heat. Once hot, add the ground beef, garlic, and ginger. Sauté until the beef is cooked through. Add the cabbage and sauté for one minute. Add the white portions of the sliced green onions and sauté for one more minute. Add the shredded carrots and sauté for one minute more (leaving the carrots slightly crunchy).
4. Add the drained noodles, reserved water, and the prepared sauce to the skillet. Stir until everything is coated in sauce and any extra moisture has been absorbed by the noodles. Turn the heat off and top with the green portion of the sliced onions, cilantro, and sesame seeds.
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