Ingredients:
- 2 tablespoons sesame oil
- 3 shallots, thinly sliced
- 1 pound ground beef
- 4 cloves garlic, minced (or 2 teaspoons garlic powder)
- 1 inch fresh ginger, grated (or 2 teaspoons dried ginger)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 1/2 cup low sodium soy sauce or tamari
- 1 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 3 tablespoons honey
- 1 tablespoons garlic chili paste
- 8 oz fresh rice noodles or dry ramen noodles
- 1/2 cup fresh basil, chiffonade
- 1/2 cilantro, chopped
- Toasted sesame seeds
- Carrots, green onions, cucumber and limes, for serving
Directions:
1. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the shallots and cook until the shallots begin to caramelize, about 5 minutes. Stir in the beef, garlic, ginger, cinnamon, and pepper. Brown all over, breaking the beef up as it cooks, about 5 minutes. Pour in the soy sauce, fish sauce, vinegar, honey, and chili paste. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the beef, about 5-8 minutes.
2. Meanwhile, cook the noodles. Bring a large pot of water to a boil. Boil the ramen according to package directions, until al dente. Before you drain the noodles scoop out about 1/2 cup cooking water, drain.
3. Add the noodles and 1/4 cup of the reserved water to the beef. Add the cilantro and basil, tossing to combine.
4. Divide the noodles between plates. Top with sesame seeds, carrots, cucumber, green onions, and fresh limes. Enjoy!
*Recipe adapted from Half Baked Harvest
boymomfoodie.mom 