Spicy Szechuan Noodles with Beef

This is an adaption of a Rachel Ray recipe from her magazine; the recipe calls for ground Szechuan pepper which I was able to find at Season with Spice (a gorgeous website– easy to navigate and with lots of delicious recipes). The recipe does not ask for any liquid but I might be inclined to add maybe 1/2 to 1 cup of chicken broth or even pasta water just to make it easier to toss together at the end. Drizzle (or douse like we did) with Sriracha.

1 lb thin spaghetti or 2- 9 oz packages of fresh Chinese noodles found in the produce section
3 T veg oil
1 lb ground beef
1 onion, chopped
1 fresno pepper, chopped (or jalapeno, serrano etc.)
4 garlic cloves, minced
1″ piece of ginger, minced
2 t ground szechuan pepper
1 t Chinese 5-spice powder
1/3 c tamari
2 cups (one small head) chopped Napa cabbage
1 bunch scallions, sliced

Heat the oil and add the onion, pepper, garlic, chile, ginger, szechuan pepper and 5-spice. Saute for about 3 minutes or so over medium heat. Increase the heat and add the beef. Cook until no longer pink. Add the tamari sauce. Meanwhile, cook the noodles according to package directions. Save a little pasta water (or use some chicken broth if it’s handy) for moistening if you need it. Drain the noodles and add them to the beef along with the cabbage and scallions.

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