1 pound chinese noodles or spaghetti
1/2 lb. ground beef
1 T. canola or vegetable oil
1/3 c. peanut butter
3 garlic cloves, minced
2 T. fresh grated ginger
2 T. soy sauce
1 T. brown sugar
1 T. sesame oil
1/4 cup chicken stock
1 T. rice wine vinegar
4 scallions chopped
1 carrot, peeled and grated
1/4 c. chopped peanuts
1 1/2 t. hot chili sauce with garlic
1 t. crushed red pepper flakes
Once it comes to a boil, add in a small handful of kosher salt and then add your noodles.
Cook 1 minute less than the package instructions, you want them just slightly undercooked.
Drain and set aside.
Add the ginger, garlic, soy sauce, brown sugar, sesame oil, rice wine vinegar, chicken broth and chili sauce to a blender or a food processor and blend until smooth.
Set the sauce aside.
Add the oil to a wok or a large skillet over medium-high heat.
Add in the ground beef and brown, breaking up into small pieces.
Add in the scallions, reserving 2 T. for garnish, and the grated carrots and cook for 2 minutes.
Add your drained noodles and the peanut sauce to the wok and toss together with tongs until well combined.
Let fry for 2 minutes and then transfer to a large platter.
Top with chopped peanuts and reserved scallions. Add a handful of chopped fresh cilantro. Serve with lime wedges.