Asian Ground Beef Noodles (Printable Version)

Savory beef and noodles with crisp vegetables in a rich Asian-style sauce

# Ingredient List:

→ Meats

01 - 1 pound ground beef

→ Noodles

02 - 9 ounces 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

# Step-by-Step Instructions:

01 - Cook noodles according to package directions. Drain and rinse with cold water to stop cooking. Set aside.
02 - Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, red pepper flakes, and water in a small bowl until sugar dissolves.
03 - Heat a large skillet or wok over medium-high heat. Add ground beef and cook, breaking apart with a spoon, until browned completely, about 5 to 6 minutes. Drain excess fat if needed.
04 - Stir in garlic and ginger. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
05 - Add carrot, bell pepper, and cabbage to the skillet. Stir-fry for 3 to 4 minutes until vegetables begin to soften but still retain some crunch.
06 - Pour the prepared sauce over the beef and vegetables. Stir well to combine and let simmer for 2 minutes until slightly thickened.
07 - Add cooked noodles to the skillet. Toss everything together thoroughly until noodles are evenly coated with sauce and heated through.
08 - Remove from heat. Sprinkle with sesame seeds and fresh cilantro or additional green onions. Serve immediately while hot.

# Tips from hearthlykitchen:

01 -
  • The sauce comes together in seconds but tastes like it simmered for hours
  • Everything cooks in one pan so cleanup is practically nonexistent
  • Its infinitely adaptable based on whatever vegetables are wilting in your crisper drawer
02 -
  • Rinsing the noodles after cooking is crucial or they will continue absorbing liquid and become gummy
  • Don't overcrowd your pan or the vegetables will steam instead of stir-fry
03 -
  • Cut all your vegetables before you start cooking since everything moves quickly once the heat is on
  • Use tongs to toss the noodles, they grip better than a wooden spoon

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