If you’re in your happy place in front of a steaming bowl of noodles, this repeat favorite dish might be your spirit dinner (that’s a thing, right?). Chinese long life noodles—thought to signify longevity—are tossed with beef, fragrant scallions, dinosaur kale, and cremini mushrooms in a spicy soy-hoisin sauce that’ll have you licking the bowl.
Watch as Head Chef Elana Karp walks us through the full recipe.
8 ounces cremini mushrooms
6 ounces dinosaur kale
1 clove garlic
1⁄4 ounce ginger
1 tablespoon sesame oil, divided
12 ounces ground beef
3 packets hoisin sauce
2 tablespoons soy sauce
1 packet Sriracha hot sauce
8 ounces long life noodles
1. Prepare ingredients
Bring a large, covered pot of water to a boil over high heat (see recipe tip). Remove and discard mushroom stems, then wipe caps clean with a damp paper towel and thinly slice (see recipe tip). Rinse kale and pat dry with paper towel; stack leaves and thinly slice, discarding long stems. Rinse scallions, trim and discard roots, and thinly slice. Mince garlic. Trim and discard skin of ginger (see recipe tip) and mince.
2. Sauté aromatics
Heat half of sesame oil in a large high- sided pan over medium-high heat. When oil is shimmering, add garlic and ginger and sauté, stirring to prevent burning, until fragrant, about 1 minute.
3. Sauté kale and mushrooms
Add mushrooms to pan with aromatics, still over medium-high heat, and cook until beginning to brown, about 2 minutes. Add kale and scallions and season with 1⁄8 teaspoon salt and pepper as desired. Sauté, stirring occasionally, until vegetables have softened, about 3 minutes more. Transfer vegetables to a plate and set aside, reserving pan for the next step.
4. Brown beef
Pat beef dry with paper towel. Wipe pan from vegetables clean and return to medium-high heat with remaining sesame oil. When oil is shimmering, add beef. Season with 1⁄4 teaspoon salt and cook, breaking up, until browned, 3–5 minutes. Add hoisin, soy sauce, and Sriracha (skip or use half for less heat). Cook, stirring, until sauce is bubbling and beef is fully coated, about 1 minute more. Remove pan from heat and set aside until Step 6.
5. Cook long life noodles
While beef browns, over a clean, dry surface, use your hands to gently separate long life noodles. Uncover pot of boiling water and season generously with salt. Add long life noodles and cook, stirring occasionally to prevent sticking, until al dente, 2–3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking—this prevents the noodles from releasing too much starch and turning gummy.
6. Plate beef noodle bowls
Add long life noodles and sautéed kale and mushrooms to pan with beef over medium heat. Cook, stirring, until fully combined and warmed through, about 1 minute. Remove pan from heat, taste, and add salt as desired. Divide between serving bowls and dig in!
– Covering the water will help it boil faster and prevent it from evaporating.
– Wiping mushrooms clean instead of rinsing prevents them from absorbing water. They won’t brown well if they’re too wet.
– Need a trick for peeling ginger?
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