I’m having fun with different recipe swaps and challenges…it’s always interesting to see what recipe you end up with or what to choose when presented with a list of ideas. Christina from Tales From The Mad Men Kitchen was looking for volunteers to help cook through a list of Chinese dishes, and I was happy to take part in the challenge.
I lightened this dish up a bit so it differs from the original recipe. Also, I added edamame for some more protein and crunch. If you haven’t tried it, pick some up…you can buy it frozen and shelled at Whole Foods. Not only is it a great addition to certain dishes, it’s a great snack, too.
Chinese Beef with Noodles
adapted from Food .com
1/2 lb. spaghetti (Dreamfield)
3/4 lb. stir fry beef
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1/2 teaspoon five spice powder
1 1/2 tablespoons canola oil
1/2 cup chicken broth
1/2 cup low sodium soy sauce
2 teaspoons cornstarch
4 teaspoons water
3/4 cup edamame
6 green onions, roughly chopped
Cook spaghetti according to package directions. Drain and set aside.
Put beef in a bowl and add garlic, ginger and five spice powder. Heat oil in a large skillet and add beef. Cook until slightly browned.
Combine chicken broth and soy sauce and add to pan. Let sauce come to a boil. Mix together cornstarch and water. Add to pan along with edamame, and stir to thicken.
Add spaghetti and stir to warm up and cover with sauce. Add green onions, toss and serve immediately.
WW Points Plus – 11 (if serving 3)