Ingredients:

  • 1 lb lean ground beef
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 stalks green onions, sliced
  • 1 tbsp vegetable oil
  • 1/4 cup soy sauce
  • 2 tbsp brown sugar, packed
  • 1 tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp red pepper flakes
  • 8 oz wide rice noodles
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place the rice noodles in a large bowl and cover with very hot (not boiling) water. Let them soak for 8–10 minutes until pliable but still slightly firm (al dente). Drain and rinse with cold water.
  2. Heat vegetable oil in a wok or cast iron skillet over medium-high heat until it shimmers.
  3. Add ground beef in a flat layer. Leave undisturbed for 3 minutes to allow a deep brown crust to form, then break apart with a spatula and cook until fully browned.
  4. Stir in the minced garlic, grated ginger, and the white parts of the green onions. Sauté for 60 seconds until fragrant.
  5. Whisk together soy sauce, brown sugar, rice wine vinegar, sesame oil, and red pepper flakes. Pour the mixture into the pan and stir constantly for 2 minutes until the sauce bubbles and thickens into a glossy coating.
  6. Add the drained noodles. Toss using tongs for 1–2 minutes until the noodles are mahogany-colored and have absorbed the sauce.
  7. Remove from heat immediately and garnish with sliced green onion tops and toasted sesame seeds.