A delightful twist on a classic Shanghai-style noodle dish, featuring a spicy and savory meat sauce that pairs perfectly with tender noodles.
Heat a large skillet over medium heat and add a drizzle of oil.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the minced garlic and crushed red pepper flakes, sautéing until fragrant.
Stir constantly to avoid burning the garlic.
Stir in the chopped onion and cook until translucent.
Cook over medium heat to allow the onion to soften evenly.
Add the ground beef and pork, breaking it up with a spatula, and cook until browned.
Ensure the meat is fully cooked and no pink remains.
In a mixing bowl, whisk together the hoisin sauce, soy sauce, dry sherry, and half of the chicken broth.
Mix thoroughly to combine the flavors evenly.
Pour the sauce mixture into the skillet with the meat and stir to combine.
Stir well to coat the meat evenly with the sauce.
Simmer the mixture on low heat for 10 minutes, stirring occasionally.
Cover the skillet to retain moisture and enhance flavor.
Dissolve the cornstarch in the remaining chicken broth and slowly stir into the skillet to thicken the sauce.
Add gradually to avoid lumps.
Cook the Shanghai-style noodles according to package instructions and drain.
Rinse with cold water to prevent sticking.
Toss the cooked noodles with the meat sauce until well combined.
Ensure the noodles are evenly coated with the sauce.
Garnish with sliced green onions and serve hot.
Serve immediately for the best flavor and texture.
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