Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.

　　

Ingredients

4 servings

　　1 (3") piece ginger, peeled, finely grated

　　2 garlic cloves, finely grated

　　1/2 cup tahini

　　1/4 cup low-sodium soy sauce or tamari

　　1/4 cup mirin (Japanese rice wine)

　　1/4 cup unseasoned rice vinegar

　　1/4 cup hot chili sesame oil, plus more for serving

　　2 Tbsp. vegetable oil

　　1 lb. ground pork, beef, chicken, or turkey

　　1 tsp. kosher salt, divided, plus more

　　2 cups sliced carrots, zucchini, or whole snow or sugar snap peas

　　1 bunch scallions, white and pale green parts cut into 1" pieces, dark green parts thinly sliced

　　8 oz. rice noodles of any shape

　　Toasted sesame seeds and sliced seaweed snacks (for serving; optional)

　　

Step 1

Whisk ginger, garlic, tahini, soy sauce, mirin, vinegar, and ¼ cup sesame oil in a medium bowl until smooth; set sauce aside.

　　

Step 2

Heat vegetable oil in a large skillet over high. Break up meat into pieces with your hands and scatter in an even layer across skillet. Cook, undisturbed, until well browned underneath, about 5 minutes; season with 1/2 tsp. salt. Continue to cook, breaking up with a wooden spoon or spatula, until cooked through, about 2 minutes. Add carrots and white and pale green scallion parts; season with 1/2 tsp. salt. Cook, stirring constantly, until combined and warmed through, about 1 minute.

　　

Step 3

Meanwhile, place noodles in a large pot of boiling salted water. Immediately remove pot from heat and let noodles sit until tender, 5–10 minutes, depending on their shape. Drain and transfer to a large bowl

　　

Step 4

Pour reserved sauce and 1/2 cup hot water into skillet and reduce heat to medium. Cook, stirring constantly, just until sauce starts to bubble and is smooth, about 1 minute. Pour over noodles in bowl and toss to coat, adding more hot water if needed to loosen sauce.

　　

Step 5

Divide noodle mixture among bowls. Top with sliced scallion greens, sesame seeds, and/or seaweed, if desired. Drizzle with sesame oil before serving.