Name: Hoisin Beef Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 medium onion (sliced); 3 cloves garlic (minced); 1 cup bok choy (shredded); 9 ounce ramen noodles; 2 tablespoon oyster sauce; 2 tablespoon hoisin sauce; 1 tablespoon dark soy sauce; 2 tablespoon sesame oil; 2 teaspoon rice vinegar; 3 green onions (chopped); 2 tablespoon sesame seeds; 1 large carrot (shredded or sliced thin)

Hoisin Beef Noodles – Let’s find a more fun way to use up that ground beef in your fridge! This recipe is made with an easy sauce, tender ramen noodles, crunchy veggies, and lots of beef. Check out my easy-to-follow instructions plus all the amazing ways you can customize this recipe to fit the ingredients you have at home!

sideview shot of hoisin beef noodles in a white bowl with chop sticks twirling some noodles

This is the type of recipe born out of the ingredients I need to purge from my fridge. The first inspiration? That package of ground beef. I usually go for a simple bolognese or meatballs with this ingredient. Today I felt inspired to challenge myself and try something different to share with you. Dinner can still be easy, fast, while offering up a much needed change.

The sauce is created from a classic selection of Asian-inspired ingredients that I always keep on hand! You might not use ingredients like dark soy sauce or oyster sauce on a regular basis, but, trust me, you’ll want to after trying this recipe out. It’s a great balance of sweet, salty, and aroma that will make any stir fry feel like it’s straight from a restaurant.

Ingredients

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.

Olive oil – You can use some extra sesame oil here if you’d like.
Ground beef – I used extra-lean.
Onion – White or yellow onion to sauté and green onion for garnish.
Garlic – As much or little as you like.
Greens – I used bok choy, but Napa cabbage works too, or kale, spinach, whatever you have in your fridge.
Carrot – Julienned or shredded.
Noodles – I used ramen noodles. Other Asian styles such as udon, rice noodles, glass noodles, or soba will work.
Oyster sauce – Use equal parts dark soy sauce and hoisin as a substitute instead of oyster sauce.
Hoisin – Use oyster sauce with a small scoop of brown sugar or honey as a substitute for hoisin.
Dark soy sauce – Regular soy sauce will work if that’s what you have handy. I prefer to use a bit of dark soy sauce to give the noodles a little darker color.
Sesame oil – Regular or toasted.
Vinegar – I used rice vinegar. Regular white vinegar will work too.
Sesame seeds – For garnish.

How to make hoisin beef noodles

Cook Noodles: Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
Cook Beef: Heat the olive oil in a large wok or skillet over high heat. Add the ground beef and spread it out in the pan. Let it cook without touching it for at least 5 minutes or until all the meat juice has evaporated and there’s a char on the bottom. Using a spatula flip the charred beef and toss it around.
Add veggies: Add the onion to the wok and cook for another minute, then add the garlic and cook for another 30 seconds or until aromatic. Add the bok choy and carrot and cook for another minute or until the carrot wilts just a bit. Turn off the heat.
Stir in noodles and sauces: Add the noodles to the wok then add the oyster sauce, hoisin sauce, dark soy sauce, vinegar and sesame oil to the wok and toss until everything is well combined.
Garnish and serve: Garnish with green onions, sesame seeds and serve.

closeup overhead shot of hoisin beef noodles in a wok with a pair of tongs in it

Can I use other types of meat?

When I wrote this recipe, I waned it make it as forgiving as possible to give you all the wiggle room you need depending on what’s in your fridge. You can use other types of ground meat such as chicken, turkey, or pork.

You can also thinly slice some chicken breast, steak, pork loin, or cube up tofu! The options are endless here.

The best stir fry veggies

As well as being forgiving with the type of meat you use in these noodles, the types of veggies you can use are also vast! Clean the fridge out and enjoy every bite!

Bell peppers
Mushrooms
Napa cabbage
Snow peas
Celery
Baby corn
Broccoli
Bean sprouts

overhead shot of hoisin beef noodles in a white bowl

Leftovers

Transfer the hoisin beef noodles to an airtight container and store in the fridge for 3-4 days. To reheat, use either the microwave or the stovetop. Add the leftovers to a skillet over medium heat. Toss, using a splash of water if needed, until heated through.

I don’t suggest freezing this recipe. The combination of noodles and bok choy will become a bit soggy and softer after freezing and thawing.

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