This recipe is inspired by a Szechuan style street noodle. It has been adapted with easy-to-find ingredients and makes for a quick, complete meal. Customize by substituting your favorite Asian hot sauce or chili sauce for the Sambal. Add chopped peanuts or sesame seeds if you crave crunch


Certified Angus Beef ® brand Test Kitchen


  • 1 pound Certified Angus Beef ® ground beef, 85% lean
  • 1 bunch rainbow chard, stems separated from leaves
  • 3 scallions, sliced, whites & greens separated
  • 2 cloves garlic, chopped
  • 1/4 cup water
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sambal oelek
  • 1 teaspoon sesame oil
  • 1 teaspoon canola oil
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon cracked pepper
  • 1 (14-ounce) package precooked stir fry noodles or spaghetti noodles (7 ounces uncooked).


  1. If using spaghetti, cook noodles while prepping vegetables and sauce.
  2. Slice chard stems thinly and combine with garlic and scallion whites. Thinly slice chard leaves and set aside.
  3. Combine water, soy sauce, hoisin sauce, sambal, and sesame oil in a mixing bowl and whisk to incorporate.
  4. Heat canola oil over high heat in a wok or 12-inch cast iron skillet. Place ground beef in pan and season with salt and pepper. Cook 3 minutes while constantly chopping beef with spatula until no pink remains.
  5. Stir in chard stems, scallion whites and garlic. Sauté for 2 to 3 minutes while constantly stirring.
  6. Reduce heat to medium-low, stir in chard greens and sauté 1 minute to wilt greens. Add noodles and sauce, toss to incorporate all ingredients; cook 2 more minutes. Thinly slice scallion greens and garnish.

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