Asian Ground Beef Noodles

Why You’ll Love Asian Ground Beef Noodles Recipe

• It’s quick and efficient — ready in just about 20 minutes

• One pot (for the sauce) and simple steps make it approachable for busy nights

• It delivers a satisfying mix of textures: tender beef, silky noodles, and a glossy sauce

• You can adjust the heat or tanginess by varying amounts of chili oil or dark vinegar

• It’s versatile — you can swap noodle types or throw in extra vegetables

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Oil
Ground beef
Soy sauce
Grated ginger
White pepper powder
Corn flour (cornstarch)
Spring onion (chopped)
Vermicelli (or other preferred noodles)
Dark Chinese vinegar (optional)
Chinese chili oil (optional)

Directions

1. Heat oil in a saucepan over medium heat. Add the ground beef and break it apart. Cook until it starts to brown slightly.

2. Add grated ginger and soy sauce, stir‑frying 10–15 seconds to let the soy caramelize a bit.

3. Pour in water (about 1 cup) and stir in the white pepper powder. Cover and simmer about 10 minutes. If it reduces too much, add water as needed.

4. Meanwhile, boil the noodles in salted water per package instructions until al dente. Drain and set aside.

5. In a small bowl, mix corn flour with ~½ cup water to make a slurry. Add this to the beef sauce, stirring until the sauce thickens evenly.

6. Toss the drained noodles into the thickened beef sauce, coating thoroughly.

7. Serve topped with chopped spring onion. Add dark vinegar and chili oil as desired for extra depth or spice.

Servings and timing

• Servings: 2

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: ~20 minutes

Variations

• Use lo mein, spaghetti, or rice noodles instead of vermicelli

• Add vegetables such as sliced mushrooms, bell pepper, bok choy, or snap peas

• Swap the protein: ground pork, turkey, or plant‑based ground meat

• Adjust heat: increase or reduce chili oil, or add minced fresh chili

• For more tang, increase the amount of dark vinegar or use rice vinegar

Storage/Reheating

• Storage: Let the dish cool, then store in an airtight container in the refrigerator for up to 2–3 days

• Freezing: Not recommended unless you separate the sauce and noodles, as texture may degrade

• Reheating: Reheat gently on the stove over low to medium heat, adding a splash of water or broth to loosen the sauce. Microwave in intervals, stirring halfway through

FAQs

What if I don’t have dark Chinese vinegar?

You can substitute rice vinegar or mild balsamic in small amounts. Start with a little and adjust to taste.

Can I skip the chili oil?

Yes, it’s optional. The dish will still be flavorful without it, but you’ll miss the spicy note.

Is corn flour the same as cornstarch?

Yes, in this recipe, corn flour refers to cornstarch. It’s used to thicken the sauce.

Can I make this gluten‑free?

Yes, use gluten‑free soy sauce or tamari and gluten‑free noodles.

How do I prevent the noodles from becoming soggy when stored?

Slightly undercook them by a minute, so they hold up better during reheating.

Can I add garlic?

Yes, minced garlic adds great flavor. Add it along with the ginger.

How thick should the sauce be?

It should coat the noodles without being too thick. Adjust with water if needed.

Can I scale this up?

Yes, just keep the ratios consistent, especially the slurry, and adjust cook time slightly.

What type of noodles soak up the sauce best?

Vermicelli, lo mein, or spaghetti work well. Avoid delicate noodles that break down easily.

Can I make this a full meal with veggies?

Absolutely. Add vegetables during the simmer or after thickening for a balanced meal.

Conclusion

This Asian Ground Beef Noodles recipe is a flavorful and quick one‑pot meal that balances savory beef, ginger, and aromatic touches like white pepper and spring onion. It’s versatile, easily customizable, and perfect for nights when you want something satisfying without fuss. Enjoy experimenting with noodles, proteins, and heat levels to make it your own.

Asian Ground Beef Noodles

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Asian Ground Beef Noodles is a quick and flavorful dish combining savory ground beef with chewy noodles, seasoned with soy sauce, oyster sauce, and garlic. This easy one-pan meal is perfect for busy weeknights and full of umami-rich taste.

• Author: Emily
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2 servings
• Category: Dinner
• Method: Stir Fry
• Cuisine: Asian
• Diet: Halal

Ingredients

• 200g (7 oz) dry noodles (e.g., udon or ramen)
• 300g (10.5 oz) ground beef
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 cloves garlic, minced
• 1 tablespoon oil
• 1/4 cup water
• Chopped spring onions for garnish

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Instructions

1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat oil in a skillet over medium heat.
3. Add minced garlic and cook until fragrant.
4. Add ground beef and cook until browned and cooked through.
5. Stir in soy sauce and oyster sauce, mixing well to coat the beef evenly.
6. Add cooked noodles and water, then toss everything together until well combined and heated through.
7. Garnish with chopped spring onions and serve hot.

Notes

• You can substitute ground beef with ground chicken or pork.
• Add vegetables like bell peppers or bok choy for extra nutrition.
• Use gluten-free soy sauce and noodles if needed.
• Adjust seasoning to taste by adding chili flakes or sesame oil.

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 3g
• Sodium: 780mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 2g
• Protein: 26g
• Cholesterol: 60mg