Spicy Asian Beef Noodles
A quick and flavorful Asian-inspired ground beef noodle dish with a savory-sweet sauce, perfect for busy nights and packed with fresh veggies and bold flavors.
Equipment
- 1 large skillet or wok
- 1 bowl
Ingredients
- 8 oz cooked egg noodles or ramen noodles drained
- 1 lb ground beef
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 tbsp fresh ginger minced
- 1 cup shredded carrots
- 1 bell pepper thinly sliced
- 2 green onions chopped (separate white and green parts)
- 1/4 cup low sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1/2 tsp red pepper flakes or chili paste optional
- Sesame seeds optional garnish
- Green onion tops optional garnish
- Drizzle of chili oil or Sriracha optional garnish
Instructions
- Cook noodles according to package instructions, drain and toss with sesame oil to prevent sticking. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add ground beef and cook until browned, breaking it apart, then drain excess fat.
- Add chopped onion and cook until softened.
- Stir in minced garlic, ginger, and the white parts of the green onions; sauté for one minute.
- Add shredded carrots and sliced bell pepper; stir-fry for 2 to 3 minutes until slightly tender but crisp.
- Whisk together all sauce ingredients in a bowl and pour into the skillet.
- Add cooked noodles to skillet and toss to evenly coat and heat through, about 2 to 3 minutes.
- Garnish with sesame seeds, green onion tops, and a drizzle of chili oil or Sriracha if desired. Serve hot.
Notes
- Substitute ground turkey for a leaner option.
- Add snap peas or mushrooms for extra veggies.
- Store leftovers in an airtight container up to 3 days.