Asian Ground Beef Noodles (Print Version)
Savory ground beef and vegetables in Asian-style 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 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 - 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. Remove from heat. Garnish with sesame seeds and fresh cilantro or additional green onions if desired. Serve immediately.
# Handy Tips:
01 -
- It hits the table faster than delivery would arrive, but tastes infinitely better.
- The sauce creates this incredible glossy coating that clings to every strand of noodle.
02 -
- Rinsing the noodles with cold water after cooking is the secret to keeping them separate and not turning into a gummy blob.
- Have everything chopped and measured before you turn on the heat, because once you start cooking, it moves fast.
03 -
- A cold wok makes vegetables steam instead of sear, so let it get properly hot before adding anything.
- Leftovers actually taste better the next day as the noodles soak up more flavor.