Asian Ground Beef Noodles (Printer-Friendly)

Savory beef and vegetables with flavorful Asian sauce over noodles

# What You'll Need:

→ Meats

01 - 1 lb ground beef

→ Noodles

02 - 9 oz dried egg noodles or ramen noodles

→ Vegetables

03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced
06 - 2 cups shredded cabbage
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated

→ Sauce

09 - 1/4 cup soy sauce
10 - 2 tablespoons oyster sauce
11 - 1 tablespoon hoisin sauce
12 - 1 tablespoon brown sugar
13 - 1 teaspoon sesame oil
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - 1/4 cup water

→ Garnish

16 - 1 tablespoon sesame seeds
17 - Fresh cilantro or green onion, chopped (optional)

# How to Make It:

01 - Cook noodles according to package instructions. Drain, rinse briefly with cold water, and set aside.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, red pepper flakes, and water in a small bowl. Set aside.
03 - Heat large skillet or wok over medium-high heat. Add ground beef and cook, breaking apart, until browned and cooked through (5-6 minutes). Drain excess fat if necessary.
04 - Add minced garlic and ginger to skillet. Sauté for 1 minute until fragrant.
05 - Add carrot, bell pepper, and cabbage. Stir-fry for 3-4 minutes until vegetables begin to soften.
06 - Pour prepared sauce into skillet and stir well. Simmer for 2 minutes.
07 - Add cooked noodles and toss everything together until evenly coated and heated through.
08 - Remove from heat. Garnish with sesame seeds and fresh cilantro or additional green onions if desired. Serve immediately.

# Expert Advice:

01 -
  • Everything happens in one pan, meaning less cleanup and more time to actually enjoy your evening
  • The sauce hits every flavor note: salty, sweet, umami, and just enough heat to keep things interesting
  • Its endlessly adaptable, so you can use whatever vegetables are hiding in your refrigerator
02 -
  • Rinsing the cooked noodles with cold water is crucial: it stops them from becoming gummy when they hit the hot pan
  • Have all your ingredients prepped before you start cooking: this comes together fast once the heat is on
  • The sauce might seem thin at first, but it thickens as it simmers and coats the noodles beautifully
03 -
  • A wok is ideal, but a large skillet works perfectly fine if that is what you have
  • Let the wok get properly hot before adding ingredients: that high heat is what gives stir-fry its characteristic flavor

Go Back