Chili Oil Beef Noodles
The perfect weeknight summer meal that can be enjoyed hot or cold.
By Ethan ChlebowskiThis is a great dish to prep all components ahead of time and throw together on a weeknight. I love to eat this during the summer months because of its big, fresh flavors inspired by Dan Dan noodle sauce.
Ethan Chlebowski
Ingredients
Chili vinaigrette
- chili crisp oil45 g
- soy sauce30 g
- peanut butter30g
- sesame oil5 g
- lime juice1/2 lime
Garlic beef topping
- 93/7 ground beef454 g1 lb
- salt5 ga sprinkle
- garlic, grated2 cloves
- chili powdera sprinkle
For serving
- noodles4 servings
- asparagus, chopped1 bunch
- scallions, thinly sliced1 bunch
Method
Step 1: Make the chili vinaigrette
Set a container over a scale. Add chili crisp, peanut butter, sesame oil, soy sauce, and lime juice. Mix together until the sauce is homogenous.
Store in the fridge until ready to use.
Step 2: Brown the beef & cook the noodles
& drain your noodles of choice according to package directions.
- Save the pot of water to blanch the asparagus in step 3.
While the noodles are boiling, the beef: place a griddle or large pan over high heat. Add the ground meat, salt, minced garlic, and chili powder. Break up with a potato masher or spatula and let it until cooked through.
Step 3: Blanch the asparagus & serve
Finally, the asparagus. Add the asparagus to a pot of boiling water for 3-4 minutes, then transfer to an ice bath. Once cooled, drain and pat dry.
Now that you have all of your components ready, assemble individual portions whenever you need a meal: add a spoonful of chili vinaigrette to a bowl, followed by a bed of noodles, beef, and asparagus. Garnish with scallions and more chili vinaigrette to finish. Enjoy warm or cold.
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