Name: Asian Ground Beef Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 oz rice noodles or lo mein noodles; 1 tablespoon sesame oil; 1 lb lean ground beef; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1/4 cup low sodium soy sauce; 2 tablespoons hoisin sauce; 1 tablespoon oyster sauce (or more hoisin for vegetarian); 1 tablespoon rice vinegar; 1 tablespoon brown sugar; 1/2 teaspoon crushed red pepper flakes (optional); 1/4 cup green onions, sliced; 1 cup shredded carrots; 1/2 cup snow peas or snap peas; 1 tablespoon toasted sesame seeds (for garnish)

A savory, satisfying stir fry, these Asian Ground Beef Noodles come together in under 30 minutes with bold flavors and simple ingredients. I cook lean ground beef with garlic and ginger, then toss it all in a rich, umami-packed sauce. Paired with tender noodles and fresh veggies like carrots and snow peas, this dish makes a comforting and quick dinner any night of the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz rice noodles or lo mein noodles

1 tablespoon sesame oil

1 lb lean ground beef

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/4 cup low sodium soy sauce

1 tablespoon oyster sauce (or more hoisin for vegetarian)

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

1/2 teaspoon crushed red pepper flakes (optional)

1/4 cup green onions, sliced

1 cup shredded carrots

1/2 cup snow peas or snap peas

1 tablespoon toasted sesame seeds (for garnish)

Directions

I start by cooking the noodles according to the package instructions. Once done, I drain and set them aside.

I heat sesame oil in a large skillet or wok over medium-high heat.

I add the ground beef and break it up with a spatula, cooking it until fully browned—usually about 5 to 6 minutes.

Then I stir in the minced garlic and ginger, letting them cook for about a minute until fragrant.

In a small bowl, I whisk together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, brown sugar, and red pepper flakes (if using).

I pour this sauce mixture into the skillet, stirring to coat the beef thoroughly.

Next, I toss in the shredded carrots and snow peas, cooking everything for 2 to 3 minutes until the veggies are just tender.

I add the cooked noodles and mix until they’re evenly coated and heated through.

Finally, I stir in the green onions and garnish the dish with toasted sesame seeds before serving.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Calories: Approximately 410 kcal per serving

Variations

I like how versatile this recipe is. Here are a few ways I switch it up:

Swap ground beef for ground turkey or chicken for a lighter version.

Make it vegetarian by using plant-based crumbles and replacing oyster sauce with more hoisin.

Add bell peppers, mushrooms, or baby spinach for more veggies.

Use udon, soba, or even spaghetti if I don’t have rice noodles on hand.

Craving spice? I add extra red pepper flakes or a drizzle of sriracha.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I usually warm it in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles. It can also be microwaved—just cover it and heat in 30-second bursts until hot throughout.

FAQs

What type of noodles work best for this recipe?

I typically use rice noodles or lo mein, but udon or even regular spaghetti can work in a pinch. The key is to choose something that holds the sauce well.

Can I make this recipe gluten-free?

Yes, I use gluten-free soy sauce and hoisin, and make sure the noodles are gluten-free as well. Just double-check all labels to be sure.

Is this dish good for meal prep?

Absolutely. I find it keeps well in the fridge and reheats nicely, making it perfect for weekday lunches or quick dinners.

Can I add more vegetables?

Definitely. I often add bell peppers, mushrooms, or broccoli to make it even more nutritious and colorful.

What can I use instead of oyster sauce?

If I’m keeping it vegetarian or just don’t have oyster sauce, I simply use more hoisin sauce or a bit of mushroom stir-fry sauce for a similar depth.

Conclusion

This Asian Ground Beef Noodles recipe hits the sweet spot between quick and satisfying. I rely on it when I want a comforting, flavorful dinner without spending hours in the kitchen. With its flexible ingredients and crowd-pleasing flavors, it’s a meal I keep coming back to—week after week.

Recipe: