Spicy Beef Noodles

• 3 Tbsp. vegetable oil

• 3 Thai bird chilis
• 1/4 cup garlic
• 1 tbsp fresh (or chopped frozen) ginger
• 1 tbsp fermented black beans, rinsed and drained
• 1 red onion, chopped 1/2"

• 2/3 cup hoisin sauce
• 1 lb ground beef, not too lean
• 1/2 cup Shaoxing rice wine
• 1 cup chicken stock
• 1 lb dried Shanghai or other egg noodles
• 1 cucumber, peeled, seeded, chopped
• 2 carrots, peeled and chopped
• 2 cups mung bean sprouts

1. Chop the chilis, garlic and ginger in a small food processor.
2. Heat oil in a large pan over high heat until shimmering. Add the chiles, garlic, ginger, beans, and onion, and sauté, stirring, until the vegetables are soft, ~5m.
3. Add the hoisin sauce and stir to remove any raw taste, ~2m.
4. Add the beef and cook, stirring, until it browns, ~6m.
5. Add the wine and stock.
6. Reduce the heat to low and simmer until the mixture has a sauce-like consistency, stirring occasionally, ~45m.
7. Bring a pot of salted water to boil. Add the noodles and cook until al dente, ~5m for fresh, 10-15m for dried.
8. Mix with the sauce and top with vegetables when serving.