My inspiration for this dish was a lonely green packet of noodles from Chinatown which has been in my pantry for, no joke, 4+ years. I looked for the expiration date but everything was in Chinese, so...I took a chance. Noone was harmed during the consumption of this meal.
And also, the Asian food fetish continues...although, these noodles are only"Asian" thanks to the noodles, sesame oil, and soy sauce. The rest is a jumble of seasonings, veggies, and meat which felt right at the time I made it. If I tried to recreate these noodles today, it would turn out completely different because I'm in more or a coconut-y paneer-y mood vs. a cajun-y beef-y mood.
That's the fun of cooking for me. Since I don't meticulously measure anything (that's an understatement - I can't locate a set of measuring spoons in my kitchen and like it that way) and raaaarely follow a strict prescribed formula for my meals, I never know what I'm going to get. With lots of experimentation over the last 4+ years that I've been regularly cooking, I'm finally at the stage where 100% of the things I make are edible and 80% of them are at least somewhat good. I can't replicate a dish to the tee ever, but as long as it satisfies the 2 criteria above, I'll take it.
These noodles tasted delicious the night I made them and for lunch the next day, but lost some of their texture and flavor with further reheating. I suggest keeping it for no longer than a day in the fridge.
- 1 tbsp olive oil
- 1 red onion, sliced
- 2 giant garlic cloves
- 1 serrano pepper, minced
- 1 roma tomato, diced
- 1/4 cup chopped cilantro
- 1.5 lbs ground beef (I used 96% lean)
- Spanish smoked paprika (from Penzey's)
- Cajun seasoning (from Penzey's)
- Galena Street rib and chicken rub (it's vegetarian and you can use it for anything - from Penzey's)
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1/4 purple cabbage
Heat oil in a dutch oven. Sautee the onion until soft. Add the garlic, serrano pepper, tomato, and cilantro. Cook for 2-3 minutes, then add the ground beef and break up with a spatula. Mix in the paprika, cajun seasoning, and the rib/chicken rub. Cook beef thoroughly and turn off the heat. Whisk together sesame oil and soy sauce in a bowl and drizzle over the noodles. Top with cabbage and serve immediately.