There’s nothing quite like a hearty, flavorful dish to bring people together, and these Chili Oil Noodles with Beef do just that. This recipe reminds me of a memorable trip to Chinatown with my family, where we stumbled upon a small eatery that served the most delicious noodles I’ve ever tasted. The combination of savory beef, fragrant garlic, and spicy chili oil instantly transported me back to that bustling street, filled with the sounds and smells of authentic Chinese cooking.
One of the things I love about this recipe is its versatility. You can adjust the level of spiciness by adding more or less chili garlic oil, and you can even swap out the ground beef for ground chicken or pork if you prefer. For a vegetarian twist, try using tofu crumbles instead of meat. The key to this dish is in the sauce, which perfectly balances salty, sweet, and umami flavors with the rich depth of Shaoxing wine and oyster sauce.
To make the dish even more nutritious, you can add some veggies like julienned carrots, bell peppers, or snap peas. Just toss them in the skillet along with the garlic and scallions for an extra crunch and burst of color. This recipe is quick enough for a weeknight meal yet impressive enough to serve guests, making it a staple in my kitchen.
Whether you’re looking for a comforting meal after a long day or a dish to wow your friends at your next dinner party, these Chili Oil Noodles with Beef are sure to become a favorite. With its bold flavors and easy preparation, this recipe is a fantastic way to bring a taste of Chinatown into your home.
How to Make Chili Oil Noodles with Beef
Ingredients
- 1 1/2 tbsp Light Soy Sauce
- 2 tbsp Sesame Seeds (for garnish)
- 1 tbsp Dark Soy Sauce
- 4 cloves Garlic (minced)
- 9 oz Fresh Wheat Noodles
- 1 1/2 tbsp Brown Sugar
- 2 Scallions (thinly sliced, whites and greens separated)
- 2 tbsp Chili Garlic Oil
- 1 tbsp Oyster Sauce
- 7 oz Ground Beef
- 1 tbsp Shaoxing Wine
Directions
- Mince the garlic cloves.
- Boil a large pot of water. Cook the fresh wheat noodles until they are al dente, following the package instructions. Drain and set aside.
- Combine the light soy sauce, dark soy sauce, brown sugar, oyster sauce, and Shaoxing wine in a small bowl. Stir until the sugar is dissolved.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Sauté the garlic and the white parts of the scallions for about 1 minute until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned and fully cooked, around 5 minutes.
- Mix the cooked noodles into the skillet with the beef. Pour the sauce over the mixture and toss to coat the noodles evenly.
- Drizzle the chili garlic oil over the noodle and beef mixture, stirring to integrate the oil.
- Serve the noodles on plates or in bowls, garnishing with the green parts of the scallions and sesame seeds. Enjoy!
FAQs:
Can I use dried noodles instead of fresh wheat noodles for this recipe?
Yes, you can use dried noodles as a substitute for fresh wheat noodles. However, you will need to adjust the cooking time according to the package instructions for dried noodles to ensure they are cooked al dente.
What can I use if I don’t have Shaoxing wine?
If you don’t have Shaoxing wine, you can substitute it with dry sherry or mirin. Just keep in mind that mirin is sweeter, so you may need to adjust the amount of sugar in the recipe to taste.
Is there a vegetarian alternative to the ground beef in this dish?
To make this dish vegetarian, you can replace the ground beef with plant-based ground meat or crumbled tofu. Ensure to cook the substitute until it is well-browned and cooked through.
How can I adjust the spiciness of the chili garlic oil?
You can control the spiciness by adjusting the amount of chili garlic oil you use. If you prefer a milder dish, start with 1 tablespoon and add more to taste. Alternatively, you can use a less spicy chili oil or omit it entirely if desired.
What are some additional toppings that go well with this dish?
Additional toppings that complement this dish include chopped peanuts, fresh cilantro, a squeeze of lime juice, or a sprinkle of crushed red pepper flakes. These can add extra flavor and texture to the noodles.
Can I prepare the sauce ahead of time?
Yes, you can mix the sauce ingredients ahead of time and store it in an airtight container in the refrigerator for up to a week. This can save time when preparing the dish later.
Chili Oil Noodles with Beef
Ingredients
- 7 oz Ground Beef
- 4 cloves Garlic minced
- 1 tbsp Shaoxing Wine
- 9 oz Fresh Wheat Noodles
- 2 Scallions thinly sliced, white and greens separated
- 2 tbsp Chili Garlic Oil
- 1 1/2 tbsp Light Soy Sauce
- 1 1/2 tbsp Brown Sugar
- 1 tbsp Oyster Sauce
- 2 tbsp Sesame Seeds for garnish
- 1 tbsp Dark Soy Sauce
Instructions
- Peel and mince the garlic cloves.
- Bring a large pot of water to a boil. Add the fresh wheat noodles and cook according to the package instructions until al dente. Once cooked, drain the noodles and set aside.
- In a small bowl, mix together the dark soy sauce, light soy sauce, brown sugar, oyster sauce, and Shaoxing wine. Stir until the sugar is dissolved and everything is well combined. Set aside.
- Heat a large skillet or wok over medium-high heat with some vegetable oil. Add the garlic and the white parts of the green onion. Cook for about 1 minute until fragrant.
- Add the ground beef to the skillet and cook, breaking it apart with a spoon, until it's browned and cooked through, about 5 minutes.
- Add the cooked wheat noodles to the skillet. Pour the prepared sauce over the beef and noodles in the skillet. Toss everything together until the noodles are well coated with the sauce and heated through.
- Drizzle the chili garlic oil over the beef and noodle mixture. Stir well to incorporate the oil into the dish.
- Once the noodles are ready, transfer them to serving plates or bowls. Garnish with the sliced green parts of the scallions and sesame seeds. Enjoy!
