Ingredients
beef
8 ounces ground beef
1 tablespoon sweet bean sauce
1 tablespoon shaoxing wine
1/2 teaspoon 5 spice powder
1/4 cup sui mi ya cai chineese preserved vegetables
sauce
1/4 cup mayo
2 tablespoons mustard
2 tablespoons soy sauce
1/4 teaspoon 5 spice powder
1/4 cup chili oil
1/4 cup sambol chili paste
white sauce
1/4 cup mayo
1/4 cup sour cream
1 lime juice
onions
2 tablespoons butter
1 large onion sliced
finish it
1 pound fresh white noodles cooked to package instructions and rinsed with cold water
1 cup grated cheddar cheese
1 tomato diced
2 large pickles diced
1 head romaine chopped
chili crisp optional garnish
Directions
1
In one pot, cook the beef with a little oil until crumbled and cooked through. Add in the bean sauce, wine, 5 spice, and sui mi ya cai. Stir to combine and cook another 5 minutes on low. Remove from heat.
2
Mix all the sauce ingredients in a large measuring cup. Stir to combine.
3
Mix the sour cream, mayo, and lime juice to make the white sauce. Set aside until ready to use.
4
Cook the onion in butter on medium heat for about 20 minutes to brown lightly.
5
Put the rinsed noodles into the pan with the onions and add the sauce. Cook on medium/low until heated through, stirring to combine.
6
Put the noodles in a bowl and top with the beef mixture. Top with the cheese, then tomato, pickled, and romaine. Drizzle on the white sauce.