Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15ml) vegetable oil
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) fresh ginger, grated
  • 1/4 cup (60ml) soy sauce
  • 2 tbsp (30ml) brown sugar
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • 1 tsp (5g) cornstarch
  • 1/2 tsp (3g) red pepper flakes
  • 8 oz (225g) dried wide rice noodles
  • 2 cups (60g) shredded carrots
  • 2 cups (100g) snap peas, trimmed
  • 3 stalks (90g) green onions, sliced
  • 2 tbsp (15g) toasted sesame seeds

Instructions:

  1. Place the rice noodles in a large bowl and cover with very hot (but not boiling) water. Let them sit for 8-10 minutes until flexible but still slightly firm. Drain in a colander and set aside.
  2. Heat the vegetable oil in the wok over medium-high heat. Add the ground beef, breaking it up slightly, and let it sit undisturbed for 3 minutes to develop a deep brown crust.
  3. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  4. Pour the whisked sauce mixture (soy sauce, brown sugar, rice vinegar, sesame oil, cornstarch, and red pepper flakes) over the beef. Stir constantly for 2 minutes as the sauce thickens into a glossy glaze.
  5. Fold in the shredded carrots and snap peas, cooking until bright in color but still crisp. Toss in the drained rice noodles and green onions, folding gently until evenly coated in sauce.
  6. Garnish with toasted sesame seeds and serve immediately.