Hoisin Beef Noodles
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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!
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.
- 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.
- 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.
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
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.
Did you love this easy stir fry? Try these:
- Mongolian Beef Ramen Noodles
- Beef And Noodles
- 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
- Beef Chow Mein
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Hoisin Beef Noodles
Video
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
Notes
- 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
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Loved this recipe! I had to go back for more. I used a pre-packed salad mix of carrot and cabbage for the veggies and it worked so well. Always looking for easy mince recipes and this will be a regular for sure.
We have a shellfish allergy. What could we use instead of oyster sauce?
You can try using a mushroom-flavored soy sauce or a vegetarian oyster sauce made from mushrooms. Another option is to mix soy sauce with a little bit of brown sugar or honey to mimic the sweetness and thickness of oyster sauce.
Very good but I think the sauce would benefit from the addition of some sirracha
I made this for the first time tonight and we all loved it.
Tip: I didn’t have Bok Choy on hand so substituted a half bag of coleslaw mix and it worked great!
Thanks so much for sharing
It looks great, glad you enjoyed it!
Like all your others…. this was a delicious recipe!!! Doubled it so I could have leftovers. Keep up the good work
Thank you so much! I’m thrilled to hear you enjoyed the hoisin beef noodles. Doubling up for leftovers is always a smart move, especially with flavors that meld and enhance over time.
This recipe was absolutely delicious my grandson loved it will definitely be making it regularly!
So happy to hear that your grandson loved it! It’s a favorite in my house too!
Easy to make, we doubled the noodles, spinach (replaced the bok choy), carrots and sauce. Delicious but next time I would either reduce the amount of oyster sauce or add more hoisin.
I’m glad you found the recipe easy and customizable! It’s always a good idea to adjust the sauces to your taste preference. Adding more hoisin will certainly sweeten it up a bit more. Thank you for trying the recipe and for your feedback!
So easy and delicious!
One of our very favourite Hamburger meals!
I thought it was really easy and tasted great, probably needed more hoisin
It was quite good. However, I wouldn’t use Ramen again. I would suggest using a mor chewy noodle such as Udon. I added a ton more veggies, but the Ramen didn’t quite do it for me. All and all, it’s its your preference.
Wonderful recipe.I added a can of water chestnuts and I julienned a red pepper for more veggies. First time I substituted stir fried beef and this time I used ground chuck. Both were amazing dishes . This is already in my recipe rotation. I am only cooking for me, but this is so good I don’t mind having leftovers for a few days. Delicious!💕
Looks great, so glad you enjoy the recipe and I bet the leftovers are delicious!
My V fussy 14 yr old tried and loved this! It’s a miracle!! As always this recipe is simple and very tasty! Thank you for sharing!
Wow, what a compliment! It’s always a big win when we can impress the taste buds of discerning teenagers! So thrilled to hear that the recipe was a hit with your family. Thank you so much for trying my recipe and taking the time to leave this lovely comment. Keep cooking and enjoy! 😊
Great flavor combination. My husband loves this and requests it monthly. I have used a variety of meats in this dish and every one of them works great. My personal favorite is pork tenderloin.
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.
No, I don’t use the packet, just the noodles themselves.