Spicy Szechuan Noodles

Ingredients

• Noodles

  Egg, cooked, unenriched, with added salt

  227g

• Ground beef

  80% lean meat / 20% fat, raw

  ½ lb or 227g

• Garlic

  Raw

  1 cloves, minced or 3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Sesame oil

  Salad or cooking

  ½ tbsp or 7g

• Red bell pepper

  Sweet, raw

  ¼ cup, chopped or 37g

• Green bell pepper

  Sweet, green, raw

  ¼ cup, chopped or 37g

• Mushrooms

  Maitake, raw

  4 oz or 113g

• Broccoli

  Raw

  340g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  ¾ cup or 181g

• Peanut butter

  Smooth style, without salt

  ¼ cup or 65g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Rice wine vinegar

  ½ tbsp or 7g

Directions

1. Cook noodles according to package directions; drain, reserving 2 Tbsp pasta water. Meanwhile, cook beef, garlic, and crushed red pepper in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until beef is browned and crumbly; stir in peppers, mushrooms, and broccoli. Cover, reduce heat to medium, and cook 3 minutes or until vegetables begin to soften. Whisk together broth, peanut butter, soy sauce, and vinegar; add to beef mixture, and cook 2 minutes or until bubbly. Add noodles and 1 Tbsp pasta water, tossing until well coated; add 1 Tbsp pasta water if needed to reach desired consistency.