Tingly Szechuan Pepper Beef Noodles

• salt
• 1 lb dried chinese noodles or 1 lb thin spaghetti
• 3 tablespoons vegetable oil
• 1 lb ground beef
• 1 onion, minced
• 1 small red chili pepper, such as fresno, minced
• 4 large garlic cloves, minced
• 1 piece ginger, minced
• 2 teaspoons szechwan pepper
• 1 teaspoon Chinese five spice powder
• 1/4 - 1/3 cup tamari (dark soy sauce)
• 2 cups shredded iceberg lettuce
• 1 bunch scallion, thinly sliced on an angle
• chili oil or sriracha sauce, for serving

1. Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
2. While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.
3. Add the onion, chile, garlic, ginger, szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
4. Add the noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or sriracha).

salt, chinese noodles, vegetable oil, ground beef, onion, red chili pepper, garlic, ginger, pepper, spice powder, tamari, scallion, chili oil

Taken from www.food.com/recipe/tingly-szechuan-pepper-beef-noodles-496288 (may not work)