Spicy Szechwan Noodles

I can't believe I haven't posted this one yet—my husband loves these noodles, though they're a little spicy for most kids. It seems that there's no good Chinese takeout to be found anywhere in our state, so this dish helps satisfy that craving. (from my mother-in-law, a good recipe sharer)

1 lb ground beef; use organic if you can
1 1/2 cups chopped onion
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons crushed red peppers
2 tablespoons sesame oil
2 tablespoons cornstarch
3/4 cup beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
1 lb vermicelli or thin spaghetti
1/2 cup sliced scallions, for serving

Start salted water and then cook pasta until al dente. Meanwhile, brown ground beef in a large skillet, then transfer to a small bowl and set aside. Drain pan if needed.

Heat sesame oil in same skillet, then saute onion, garlic, ginger and crushed red peppers until light golden. Whisk cornstarch and beef broth together in a small bowl. Add to onion mixture. Stir in hoisin and soy sauce and bring to a boil, stirring constantly. Let bubble for one minute, then add the cooked ground beef. Serve over pasta with scallions on top.

*I always serve this, and many other things, with naan bread. It goes well with lots of dishes and our supermarket bakery stocks a pretty good brand. Keep it in the freezer and defrost in the microwave for a few minutes before serving (warm, with a little olive oil drizzled on top).