Asian Ground Beef Noodles (Printable)
Savory beef noodles with crisp vegetables and flavorful Asian sauce
# 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
15 - 1/4 cup water
→ Garnish
16 - 1 tablespoon 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 in a small bowl. 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, approximately 5 to 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 to 4 minutes until vegetables begin to soften.
06 - Pour in the prepared sauce and stir well. Simmer for another 2 minutes to allow flavors to meld.
07 - Add cooked noodles to the skillet and toss everything together until noodles are 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 Tips:
01 -
- Everything cooks in one pan so cleanup is practically nonexistent
- The sauce hits every flavor note you crave from restaurant noodles but with ingredients you actually keep stocked
02 -
- Rinse your noodles after cooking or they will absorb all your sauce and turn into a sticky glob
- The sauce tastes saltier in the pan than on the noodles, so resist the urge to keep adding more soy sauce
03 -
- Heat your empty wok for a full minute before adding oil, food will not stick nearly as much
- Cut all your vegetables before you start cooking, this comes together fast once the heat is on