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1
In a medium size pan or skillet, heat the oil, medium-high heat, and when hot add the ground beef and cook until done, chopping into smaller pieces as you cook it.
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2
Remove cooked beef to a bowl with paper towels.
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3
Reduce heat to medium, add chopped onion and cook, stirring a little, until translucent.
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4
Scrap up any of the beef bits left in the pan, into the onions as it cooks
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5
Add the garlic and ginger, stir for about 2 minutes
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6
Add the stock (or water), soy sauce, vinegar, sesame oil, and peanut butter.
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7
Add your spicy ingredient of choice, but only one, I just listed a variety so you knew it wasn't all that difficult.
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8
My preference is the gochujang, but you can't always get that.
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9
Add your cooked beef back in, stir to mix well.
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10
Bring up to a simmer.
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11
Cook your noodles to al-dente, our just under done, not soft.
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12
I prefer a whole grain noodle, and something like spaghetti or linguini sized
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13
Cook your beef mixture until it is the thickness you desire.
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14
I like a gravy/sauce thickness myself.
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15
Drain your noodles when done, add a little butter or oil so they don't stick together
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16
Add the noodles to individual bowls, add the beef mixture on top, garnish and serve
