Hoisin Beef Noodles

• 1 tablespoon vegetable oil
• 1 lb lean ground beef
• 3 garlic cloves, minced
• 3 cups sliced mushrooms
• 2 carrots, thinly sliced
• 1 sweet red pepper, sliced
• 1 cup beef stock
• 1/3 cup hoisin sauce
• 3 tablespoons soy sauce
• 1 teaspoon hot pepper sauce (optional)
• 1 (450 g) package precooked chinese noodles
• 1 tablespoon cornstarch
• 2 cups bean sprouts
• 2 green onions, chopped

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.

vegetable oil, lean ground beef, garlic, mushrooms, carrots, sweet red pepper, beef stock, hoisin sauce, soy sauce, hot pepper, chinese noodles, cornstarch, bean sprouts, green onions

Taken from www.food.com/recipe/hoisin-beef-noodles-360440 (may not work)