Sesame Noodles with Zucchini and Ground Beef

We blogged about this recipe here.

Sesame Noodles with Zucchini and Ground Beef

  • Servings: 4
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  • 2 T vegetable oil
  • 1 T minced garlic
  • 3 T chopped shallot
  • 1 lb ground beef
  • 1 tsp kosher salt
  • 2-3 zucchini squash, unpeeled, cut into about 3/4″ chunks (if you’re at an Asian market and can find a fuzzy melon or a bottle gourd, use them; just peel them first)
  • 2 T toasted sesame seeds, ground
  • 1 T chili sauce, such as sambal oelek
  • 1-2 T soy sauce
  • 3/4 lb fresh egg noodles (thin-ish)
  • 2 tsp sesame oil
  • 2 tsp sesame seeds
  • 4 green onions, sliced thinly
  • Sriracha sauce (optional)

Heat a wok or large skillet to high, then add the oil.  Add the garlic and shallot and stir-fry for just a few seconds; add the ground beef and salt and stir-fry until the beef is starting to brown, about 3-5 minutes.  Reduce the heat to medium and add the zucchini  (or fuzzy melon), ground sesame seeds, chili sauce, and soy sauce.  Cook, stirring regularly for about 10 minutes, or until the zucchini is soft and translucent.

While the beef mixture is cooking, bring a large pot filled with water to a boil; add about 1 T salt.  Add the noodles and cook just until tender, about 3-5 minutes.  Drain and then toss with the sesame oil.  Transfer to a serving bowl.

Spoon the zucchini and beef mixture over the noodles.  Garnish with the sesame seeds and green onions and serve.  We always top ours with a few drops of Sriracha sauce.  

The recipe will re-heat in the microwave and freeze beautifully.

Recipe brought to you by Big Little Meals and Andy and Ann.

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