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.
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
title: “Hoisin Beef Noodles” ShowToc: true date: “2024-10-26” author: “Nicholas Mendez”
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.
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
