1. In a large skillet, heat oil over high heat; brown beef and garlic, breaking up meat with spoon, about 5 minutes. Spoon off any fat. Add mushrooms and carrots; cook over medium-high heat until mushrooms are tender and liquid is evaporated, about 7 minutes. 2. Add red pepper, stock, hoisin sauce, soy sauce and hot pepper sauce; bring to boil. 3. Meanwhile, gently loosen noodles under warm water; drain and add to pan. Whisk cornstarch with 1 tbsp cold water; stir into pan and cook, stirring, until thickened, about 1 minute. 4. Serve topped with bean sprouts and green onion. ---------------------------------------------------------------------------
Nutrition
Ingredients
