Spicy Hoisin Beef with Ginger-Soy Noodles

Noodles

12 packages (9 ounces each) fresh egg noodles (sold alongside produce and tofu)

2 teaspoons sesame oil

2 teaspoons minced fresh ginger

1 red bell pepper, sliced into thin, 2-inch long strips

3 scallions, thinly sliced diagonally

3 tablespoons soy sauce

Beef

3 tablespoons cornstarch

¼ teaspoon five-spice powder

1 pound flank steak, cut into ¼-inch thick strips across the grain

¼ cup vegetable oil

¼ cup hoisin sauce

2 tablespoons chili-garlic paste

2 tablespoons rice wine vinegar

Sesame seeds, to garnish

For the noodles: Bring a large saucepan of salted water to a boil. Add the noodles and cook according to package directions. Drain and set aside.

Return the saucepan to the stove. Add the sesame oil and heat over medium-high. Add the ginger, bell pepper and scallions. Saute for 1 minute, then add the noodles and soy sauce and toss well. Cover and set aside.

For the beef: In a shallow bowl stir together the cornstarch and five-spice powder. Toss the steak strips into the mixture until thoroughly coated.

In a deep skillet over high, heat the oil. Saute the steak strips until crispy, browned and cooked through, turning occasionally, about 3 minutes. Drain off any excess oil. Stir in the hoisin, chili-garlic paste and rice wine vinegar.

Serve the beef over the noodles. Sprinkle with sesame seeds.

Serves six.

@Recipe nutrition:Nutrition values per serving: 674 calories, 34 g fat (7 g saturated), 64 g carbohydrates, 7 g fiber, 31 g protein, 25 mg cholesterol, 1,904 mg sodium.

Associated Press