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Dinner One Pot 30 Minutes or Less Beef Asian
4.6 from 106 votes

Hoisin Beef Noodles

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •3/24/23 39 Comments

This post may contain affiliate links. Please read my disclosure policy.

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
Table of Contents Open
  • Ingredients You’ll Need
  • How To Make Hoisin Beef Noodles
  • Can I use other types of meat?
  • The best stir fry veggies
  • Leftovers
  • Did you love this easy stir fry? Try these:
  • Hoisin Beef Noodles
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

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 You’ll Need

overhead shot of all the ingredients needed to make hoisin beef noodles
  • 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

detailed process shots showing how to make hoisin beef noodles
  1. Cook Noodles: Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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

Did you love this easy stir fry? Try these:

  • Mongolian Beef Ramen Noodles
  • Chicken Ramen Stir Fry
  • Hoisin Chicken Udon Noodles
  • Quick and Easy Beef Stir Fry
  • Pad See Ew
  • Tofu Drunken Noodles
  • Asian Style Udon Noodles with Pork and Mushrooms
  • Yakisoba
  • Chow Mein
  • Chicken Mushroom Stir Fry

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

sideview shot of hoisin beef noodles in a white bowl with chop sticks twirling some noodles
Print
4.60 from 106 votes

Hoisin Beef Noodles

Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Rate Recipe
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!
4

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • 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.

Equipment

  • 14-inch Wok

Video

Notes

  1. 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.

Nutrition Information

Calories: 649kcal (32%)Carbohydrates: 52g (17%)Protein: 32g (64%)Fat: 34g (52%)Saturated Fat: 11g (69%)Cholesterol: 74mg (25%)Sodium: 2027mg (88%)Potassium: 694mg (20%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 3879IU (78%)Vitamin C: 13mg (16%)Calcium: 123mg (12%)Iron: 6mg (33%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

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

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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39 Comments
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Lea Anne Grabb
Lea Anne Grabb
Posted: 12 days ago

I have just discovered these recipes using Ramen Noodles. I tried your version tonite…didn’t have some of the things called for but I love the idea of using ground beef which we eat a lot of…and it was a hit! Question: when you say cook the noodles according to directions…do you use the packet?? Some recipes skip it, which I did, but I think it would help the flavor.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lea Anne Grabb
Posted: 12 days ago

No, I don’t use the packet, just the noodles themselves.

0
Reply
Janine
Janine
Posted: 2 months ago

5 stars
Made this for the first time tonight. I subbed cabbage for the bok choi because that’s what I had on hand.

Boyfriend, son and I all loved this and it’s easy enough to make on a weekday. My son and I both added a little Scriacha Sauce and it took this dish a notch up! Thanks for sharing your recipes with all of us. 😋

4061D4C3-90CA-4375-97B5-5173BBCE3BEC.jpeg
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Janine
Posted: 2 months ago

It looks great! Happy to hear you enjoyed it!

0
Reply
Doreen Rubin
Doreen Rubin
Posted: 3 months ago

5 stars
Wow, love the charred hamburger, it’s going to be fan favorite in this household!

0
Reply
Nahu
Nahu
Posted: 3 months ago

5 stars
Fabulous!!!

0
Reply
Deborah Jech
Deborah Jech
Posted: 3 months ago

4 stars
I’m thinking that ground pork would work too?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Deborah Jech
Posted: 3 months ago

For sure.

0
Reply
Mark
Mark
Posted: 3 months ago

Delicious and so easy to make!

0
Reply
Katherine
Katherine
Posted: 5 months ago

What I use Chinese noodles instead of ramen?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Katherine
Posted: 5 months ago

Sure!

0
Reply
Katherine
Katherine
Reply to  Joanna Cismaru
Posted: 5 months ago

Thank you! I meant to say Can instead of What.
I’m cooking this recipe tomorrow.🙂

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Katherine
Posted: 5 months ago

I figured. 🙂

0
Reply
Maureen
Maureen
Posted: 1 year ago

5 stars
This recipe is delicious. I will definitely make it again.

0
Reply
Jessica A
Jessica A
Posted: 1 year ago

OMG! This was amazing. So easy and so delicious! Kid approved too

0
Reply
Liz
Liz
Posted: 1 year ago

can’t wait to make this! love that you added different options if we don’t have certain ingredients!

0
Reply
Julie
Julie
Posted: 1 year ago

Hi, do you use Rice Vinegar or Rice Wine Vinegar in this recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Julie
Posted: 1 year ago

Rice vinegar.

0
Reply
Julie
Julie
Reply to  Joanna Cismaru
Posted: 1 year ago

Thank you! I made this yesterday and that’s what I went with. It was fantastic!!

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Julie
Posted: 1 year ago

That’s great! So glad you enjoyed it!

0
Reply
Kath C
Kath C
Posted: 1 year ago

Looking forward to trying this recipe. I have a question for you. Many Asain flavoured recipes call for Rice Wine Vinegar. I can find Rice Vinegar and I can find Rice Wine but not Rice Wine Vinegar. What do you use ? If you have been able to find Rice Wine Vinegar please let me know what brand it is and I will attempt to find it. Thanks

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Kath C
Posted: 1 year ago

Hi Kath,

The rice wine vinegar you’ll most likely find it as rice vinegar in some stores, you can also find it in Amazon under rice wine vinegar for purchase. The difference between the rice vinegar and rice wine is the fermentation process. The rice vinegar will be a tad sweeter than the rice wine.
Hope this helps!

0
Reply
Gloria Allegresse
Gloria Allegresse
Posted: 2 years ago

5 stars
Thumbs up. Just tried the recipe and it turned out absolutely delicious. It was very easy to make.

0
Reply
Nicole
Nicole
Posted: 2 years ago

4 stars
This turned out well! I added broccoli and liked it. Next time I’m adding red pepper flakes to add some spice- it has good flavor but want to kick it up a notch.

0
Reply
Maureen Medhurst
Maureen Medhurst
Posted: 2 years ago

5 stars
Cooked this last night for dinner with our twin 6 grandsons, & it got the double thumbs up. Obviously it was a hit with them. Thanks

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Maureen Medhurst
Posted: 2 years ago

I’m so happy to hear this!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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Subscribe

Get our FREE recipe eBook + weekly newsletter!

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