Summary

Ingredients

• 450 g minced meat, mixed
• 2 spring onion (s)
• 450 g ribbon noodles
• 1 clove garlic
• 1 tablespoon spice paste (bean paste, spicy), alternatively chili peppers or paprika paste
• 2 chilli pepper (s), red
• 1 teaspoon ginger, fresh, grated
• 1 tablespoon oil (sesame oil), dark
• 0.5 teaspoon ½ salt
• 1 teaspoon sugar
• 2 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon sherry (or sake), dry
• 350 ml chicken broth
• 1 tablespoon cornstarch

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Instructions

1. Chop the garlic clove, clean the chili peppers and spring onions and cut into thin rings. Heat the oil in a large saucepan. Fry the garlic, ginger and chili peppers in it until the garlic is slightly (!) Brownish. Add the bean paste and stir in. Then add the minced meat and crumble with a wooden spoon while stirring. Fry everything well over medium heat.
2. Mix the soy sauce, ketchup, sherry, chicken stock, salt, pepper and cornstarch in a measuring cup and then pour over the meat. Let everything simmer for about 10-15 minutes.
3. In the meantime, cook the pasta in plenty of salted water until al dente. Then drain well and mix with the sesame oil.
4. Spread the pasta on the plate, add the meat sauce and garnish with the spring onion rings. Serve immediately.