Spicy Beef and Egg Noodles

Heat chili-infused olive oil in a large skillet or pan over medium-high heat.

Add the ground beef to the hot pan. Break it apart with a spatula or meat chopper and season with salt and pepper. Cook until fully browned.

Once browned, remove the beef from the pan and set it aside.

Meanwhile, bring a separate pot of water to a boil and cook the egg noodles according to package directions.

In the same skillet used for the beef, add the regular olive oil. Add the garlic paste and ginger paste, and sauté until fragrant, about 30 seconds.

Add the minced fresh chili to the pan and stir to combine.

Return the cooked ground beef to the skillet and stir to mix with the aromatics.

Add the sliced scallions and stir them into the beef mixture.

Pour in the chicken broth, soy sauce, and oyster sauce. Stir everything together and bring the sauce to a simmer.

Using a spider strainer, transfer the cooked egg noodles directly from the boiling water into the skillet with the beef sauce.

Toss the noodles with the sauce until they are fully coated and have absorbed some of the liquid.

Serve in a bowl and garnish with additional sliced scallions.