Spicy Peanut Noodles with Crispy Beef

In a small bowl, dissolve the baking soda in 1 tablespoon warm water. Add the mixture to the ground beef and combine thoroughly. Let sit for 15 minutes while you prepare the remaining ingredients.

Thinly slice the green onions, separating the white portions from the green portions. Reserve the greens for garnish, the whites will be cooked with the beef.

Finely grate or mince the ginger and garlic and set aside.

In a large bowl combine peanut butter, soy sauce, chili crisp, rice wine vinegar, sesame oil, and garlic. Stir until well combined and set aside.

Bring a pot of water to a boil and cook the noodles according to package directions. Before draining, reserve about 1/4 cup of the noodle cooking water.

While the noodles cook, heat neutral oil in a skillet over medium heat. Add the ground beef in chunks, arranging in a single layer as pictured below.

Cook for 2-3 minutes undisturbed to allow for adequate browning.

Add the white portions of the green onions and the ginger. Continue cooking, breaking up the beef and stirring occasionally until cooked through, about 4-5 minutes.

Directly to the bowl with the peanut mixture, add the hot cooked noodles. Toss to coat, add reserved noodle water, 2 tablespoons at a time, until sauce becomes glossy and reaches desired consistency.

Divide noodles into serving bowls, top with cooked beef. Garnish with reserved green onions, cilantro, and sesame seeds.