Easy Beef Stir Fry Noodles

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  3 tbsp Soy Sauce, Low Sodium
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  1 tbsp 1 Tbsp water ($0.00)
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  1 tbsp Brown sugar
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  1 tbsp Chili garlic sauce
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  1 tsp Sesame Oil, Toasted
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  8 oz Rice Noodles, Dry
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  2 Garlic(6g)
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  1 tbsp Ginger, Fresh Root
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  1 tbsp Vegetable oil
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  0.5 lbs 90/10 Ground Beef
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  1 Carrots(61g)
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  3 Green Onion (Scallion)(45g)
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  1 Cilantro, Fresh

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add the rice noodles and cook according to package directions, 6–8 minutes, stirring occasionally until al dente and still slightly firm to the bite. Drain in a colander and set aside.
2. 2While the noodles cook, mince the fresh garlic and grate the fresh ginger root. Julienne or grate the carrots into thin matchsticks. Slice the green onions diagonally, keeping the white portions separate from the green ends.
3. 3In a small bowl, whisk together the low sodium soy sauce, brown sugar, chili garlic sauce, and toasted sesame oil. Set the sauce aside.
4. 4Heat the vegetable oil in a large skillet over medium-high heat for about 2 minutes. Add the ground beef, breaking it apart with a spoon, and cook 5–7 minutes until no longer pink and cooked through. Add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
5. 5Add the white portions of the green onions to the skillet and sauté for 1 minute. Add the shredded carrots and cook for 1 minute more over medium-high heat, leaving them slightly crunchy.
6. 6Add the drained noodles and prepared sauce to the skillet. Toss everything together over medium heat for 2–3 minutes, stirring frequently until all ingredients are evenly coated and any excess liquid is absorbed.
7. 7Remove the skillet from heat. Top with the green portions of the green onions and fresh cilantro leaves.
8. 8Divide evenly into 4 airtight containers while hot. Refrigerate for up to 4 days.