Asian Ground Beef Noodles (Printable Version)

Savory ground beef and noodles with fresh vegetables in an Asian-inspired sauce, ready in 35 minutes.

# 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 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

# Directions:

01 - Cook the noodles according to package instructions. Drain, rinse briefly with cold water, and set aside.
02 - In a small bowl, 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 the 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; 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, simmering for another 2 minutes.
07 - Add the cooked noodles and toss everything together until the 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 Advice:

01 -
  • Ready in 35 minutes but tastes like it simmered all day
  • Cheap ingredients that transform into something restaurant-worthy
  • Easily customizable with whatever vegetables are languishing in your crisper drawer
02 -
  • Do not skip rinsing the cooked noodles with cold water or they will continue cooking and turn into a gummy mess in the skillet
  • The sauce will seem thin before you add the noodles but thickens perfectly as it coats them and simmers for those final minutes
03 -
  • Prep all your vegetables before starting because once you hit the stove, everything moves fast
  • Use a wok if you have one, but a large skillet works perfectly fine, just do not overcrowd it

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