Asian Ground Beef Noodles (Printable View)
Savory ground beef with fresh vegetables in Asian-inspired sauce over egg noodles.
# What You 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 tbsp fresh ginger, grated
→ Sauce
09 - 1/4 cup soy sauce
10 - 2 tbsp oyster sauce
11 - 1 tbsp hoisin sauce
12 - 1 tbsp brown sugar
13 - 1 tsp sesame oil
14 - 1/2 tsp crushed red pepper flakes
15 - 1/4 cup water
→ Garnish
16 - 1 tbsp sesame seeds
17 - Fresh cilantro or green onion, chopped
# 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. Set aside.
03 - Heat a large skillet or wok over medium-high heat. Add ground beef and cook, breaking it apart, until browned and cooked through, about 5–6 minutes. Drain excess fat if necessary.
04 - Add minced garlic and ginger to the skillet. Sauté for 1 minute until fragrant.
05 - Add carrot, bell pepper, and cabbage to the skillet. Stir-fry for 3–4 minutes until vegetables start to soften.
06 - Pour in the prepared sauce 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 -
- The sauce comes together in thirty seconds flat but tastes like it simmered for hours
- Ground beef gets perfectly crispy in spots while staying tender, creating the kind of texture that makes you slow down and actually chew
- Everything happens in one pan, meaning maximum flavor and minimum cleanup
02 -
- Rinsing cooked noodles with cold water is the secret step everyone skips, but it prevents gummy textures and keeps each strand separate
- Ground beef releases a lot of liquid, so don't rush the browning step or you'll steam instead of sear
- The sauce will look thin at first but thickens rapidly once it hits the hot pan and coats the noodles
03 -
- Prep all your ingredients before turning on the stove, once you start cooking this moves fast
- If your sauce seems too thick, add water one tablespoon at a time until it's pourable