Korean ground beef noodles

Prep time: 10 mins
Cook time: 10 mins

Ingredients

• 8 oz Spaghetti
• 1 Tablespoon Canola or Vegetable Oil
• 1 Pound Ground Beef (or ground chuck)
• 4 Cloves Garlic (minced)
• ½ Cup Soy Sauce
• ½ Cup Orange Juice (*I think you should reduce the orange juice to 1/4 cup)
• ½ Cup Brown Sugar
• ¼ Cup Sweet Chili Sauce
• 2 teaspoons Toasted Sesame Oil
• 1 Tablespoon Cornstarch
• 2 Green Onions (sliced, plus more for garnish)

Directions
1. Bring a large pot of heavily salted water to boil and cook the spaghetti to al dente according to the package instructions. Drain and set 

2. Heat the oil in a cast iron pan over medium high heat. Add the ground beef and garlic, using a meat chopper to break up, cook until browned all the way through, about 3-5 minutes, then drain grease.
3. Whisk together the remaining ingredients and glass measuring cup.
4. Pour the ingredients all over the beef and simmer until thickened slightly.
5. Serve over the cooked spaghetti and garnish with green 

Malva Pudding

CAKE INGREDIENTS

• 2 c flour
• 1 1/2 c sugar
• 1 tsp salt
• 2 eggs
• 1/2 c water
• 1 can (14 oz) fruit cocktail with juice
• 2 tsp baking soda
• 3 tsp baking powder
• chopped nuts (optional)

SAUCE INGREDIENTS

• 1 c sugar
• 1 can evaporated milk
• 1 tsp vanilla extract
• 2 Tbl butter

Cake Directions:
Mix all the dry ingredients. Beat the eggs then add to the dry ingredients and add the fruit cocktail with the juice. Mix well.

Grease a 9x13 pan. Bake at 350* for 30 minutes.

Remove cake from oven & poke several holes (so sauce can soak in when poured over cake).

Sauce Directions:

Boil the sugar & evaporated milk for 5 minutes.
Remove from heat and add the vanilla & butter.
Pour over the baked tart while the cake is still warm.

Refrigerate left overs.

OPTIONAL: Serve with ice cream, pudding, or whipped cream.