When the dinner dilemma strikes and you need something quick yet incredibly satisfying, these Asian Ground Beef Noodles come to the rescue. This dish combines the hearty richness of seasoned ground beef with the comforting twirl of noodles, all coated in a savory-sweet Asian-inspired sauce that will have everyone asking for seconds.
Perfect for busy weeknights yet impressive enough for casual entertaining, this one-pan wonder delivers bold flavors without requiring hours in the kitchen or a cabinet full of specialty ingredients. The umami-packed sauce clings to every strand of noodle, creating a dish that’s both crave-worthy and deeply satisfying.
Why You’ll Love This
- Ready in just 45 minutes from start to finish – perfect for busy weeknights
- One-pan cooking means minimal cleanup afterward
- Customizable heat level – make it as mild or spicy as your family prefers
- Balanced meal with protein, carbs, and vegetables all in one dish
- Leftovers taste even better the next day as flavors continue to meld
Ingredients
- 2 tablespoons oil
- 250 g ground beef
- 2 tablespoons soy sauce
- 1 teaspoon grated ginger
- 2 teaspoons white pepper powder, adjusted to preference
- 2 tablespoons corn flour (corn starch)
- 2 tablespoons spring onion, chopped
- 120 g vermicelli noodles, more or less for two servings
- 2 tablespoons Chinese dark vinegar (optional)
- 2 tablespoons Chinese chili oil (optional)
Instructions
- Heat the oil in a saucepan over medium heat. Add the ground beef and break apart. Cook until slightly browned.
- Add grated ginger and soy sauce to the beef, and stir-fry for 10-15 seconds. Add 1 cup of water and white pepper powder. Cover with a lid and simmer for 10 minutes, adding more water if it evaporates excessively.
- Cook the vermicelli in a pot of boiling salted water according to package instructions until al dente. Strain and set aside.
- Mix the corn flour with 1/2 cup of water and pour it into the beef mixture. Stir until the sauce thickens evenly.
- Toss the cooked noodles into the sauce. Serve topped with spring onions. Add Chinese dark vinegar and chili oil, if desired.
Tips & Variations
- For a lighter version, substitute ground turkey or chicken for the beef
- Add mushrooms, bok choy, or snap peas for extra vegetables
- Make it gluten-free by using rice noodles and tamari instead of soy sauce
- Increase the spice level with sriracha or sambal oelek to taste
- For meal prep, cook the beef mixture and store separately from noodles, combining when ready to eat
- Add a fried egg on top for extra protein and richness
Serving Suggestions
These Asian Ground Beef Noodles make a complete meal on their own, but you can round out the dinner with a few simple sides. A refreshing cucumber salad with rice vinegar dressing provides a cool contrast to the savory noodles, while steamed edamame makes for an easy protein-packed appetizer.
For drinks, consider serving with cold jasmine tea, a light Asian lager, or even a crisp white wine like Riesling that can stand up to the bold flavors in this dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The noodles will absorb more sauce as they sit, so you may want to add a splash of soy sauce or broth when reheating
- For best texture, don’t overcook the vegetables – they should remain slightly crisp
- If sauce seems too thick, add 1-2 tablespoons of water or chicken broth to loosen
FAQs
Can I make this dish ahead of time?
Yes! You can prepare the beef and vegetable mixture up to 2 days ahead. Cook the noodles fresh when ready to serve and combine with the reheated beef mixture.
What’s the best type of noodle to use?
Both rice noodles and egg noodles work well. Rice noodles provide a lighter texture and are gluten-free, while egg noodles offer a heartier bite.
Can I freeze this dish?
The beef and vegetable mixture freezes well for up to 3 months. However, noodles tend to become mushy when frozen and reheated, so it’s best to cook fresh noodles when serving.
How can I make this vegetarian?
Substitute the ground beef with crumbled tofu, tempeh, or a plant-based ground meat alternative. Use vegetarian oyster sauce (mushroom sauce) instead of regular oyster sauce.
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