Thought you couldn’t make Chinese noodles as delicious as those you eat in restaurants? Well, let us prove you wrong! This Chinese food recipe is even better.
Comforting and tasty, these pork and beef Chinese noodles will surely become one of your classics! We used conchiglie instead of macaroni for a change, but you can use any other type of pasta (fusilli, farfalle, penne, tortiglioni, gemelli…).
Absolutely! For example, you could replace the ground meat with leftover fondue meats, pork loins, chicken, shrimps, or even vegetables of your choice! Mushrooms are delicious in this noodle recipe. It’s quick and easy to make, you’ll love it any way!
If you can’t find dark soy sauce, use sodium-reduced soy sauce instead. The advantage of dark soy sauce is simply that it will colour your noodles more.
Garlic cloves, chopped
Extra-lean ground beef
Salt and pepper
Celery stalks, sliced
Chinese cabbage, finely chopped
Orange bell pepper
Sodium-reduced soy sauce
Dark soy sauce
Green onion, finely chopped
Fill a large pot with water and bring to a boil. Cook the pastas following the instructions on the packaging. Drain and set aside.
Meanwhile, in another pot, heat a drizzle of oil over medium heat. Cook the onion and garlic in it for 5 minutes or until the onion is transparent.
Add the grounf meats, and cook for 5 minutes. Break up the meats into small pieces. Drain fat if necessary. Season with salt and pepper.
Add the bell pepper, celery, and Chinese cabbage and cook for 10 more minutes, stirring occasionally.
Incorporate the pastas, soy sauce, and hoisin sauce. Finally, garnish with green onions.
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