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Ground beef, chili oil and sesame paste coat wheat noodles in this simplified adaptation. It is presented as a home variation rather than a claim of a traditional formula.
Ingredients and measurements
- 225 grams dried Chinese wheat noodles or spaghetti
- 30 milliliters soy sauce
- 10 milliliters rice vinegar
- 15 milliliters chili oil, plus extra for serving
- 30 milliliters chicken broth
- 30 grams tahini (sesame paste)
- 5 grams sugar
- 225 grams ground beef
- 15 milliliters sesame oil
- 2 cloves garlic, minced
- 15 grams ginger, grated
- 2 green onions (white and green parts separated), thinly sliced
- Chili oil, for drizzling
- Sliced green onions, for topping; Additional tahini or crushed peanuts, for serving (optional)
Preparation and cooking
- Stage 1
Whisk soy sauce, vinegar, chili oil, broth, tahini and sugar until smooth. Cook noodles according to the package, reserve a little water and drain.
- Stage 2
Heat sesame oil over moderate heat and brown beef in small crumbles, checking 160°F. Drain excess fat.
- Stage 3
Add garlic, ginger and scallion whites briefly. Stir in the sauce and warm gently, then toss with noodles. Loosen with reserved water by spoonfuls.
- Stage 4
Finish with scallion greens and optional toppings. Offer extra chili oil separately so each serving can be adjusted.
The listed tahini produces a different flavor from roasted Chinese sesame paste. Use the measured tahini consistently when following this version.
Which sesame paste?
Tahini can clump when dropped directly into hot beef. Whisking with the measured liquid distributes it before heating.
Why mix sauce first?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Recipe source and alternatives
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Which sesame paste?
The listed tahini produces a different flavor from roasted Chinese sesame paste. Use the measured tahini consistently when following this version.
- Why mix sauce first?
Tahini can clump when dropped directly into hot beef. Whisking with the measured liquid distributes it before heating.