Quick Hoisin Beef Noodles (Print version)
Sweet-savory hoisin beef noodles with ramen, vegetables, and a glossy stir-fry sauce, ready in about 25 minutes.
# Ingredients:
For the noodles and beef
01 -
9 oz (255 g) ramen noodles, seasoning packets discarded
02 -
1 tablespoon neutral oil
03 -
1 lb (450 g) ground beef, 85-90% lean
04 -
1 small yellow onion, thinly sliced
05 -
3 cloves garlic, minced
06 -
1 tablespoon fresh ginger, minced
07 -
1 large carrot, cut into matchsticks or shredded
08 -
2 cups (140 g) chopped bok choy
For the hoisin sauce
09 -
3 tablespoons hoisin sauce
10 -
2 tablespoons oyster sauce
11 -
1 tablespoon dark soy sauce or regular soy sauce
12 -
2 teaspoons rice vinegar
13 -
2 tablespoons water
14 -
1 teaspoon toasted sesame oil
15 -
1-2 teaspoons sriracha or chili crisp, optional
For finishing
16 -
3 green onions, sliced
17 -
1 tablespoon sesame seeds
18 -
Black pepper, to taste
# Instructions:
01 -
Boil the ramen noodles according to package directions until just tender, usually 2-3 minutes. Drain well and set aside.
02 -
In a small bowl, whisk together the hoisin sauce, oyster sauce, soy sauce, rice vinegar, water, sesame oil, and sriracha if using.
03 -
Heat the oil in a large wok or skillet over medium-high heat. Add the ground beef, press it into an even layer, and let it sear for 2-3 minutes before breaking it into crumbles. Cook until no pink remains.
04 -
Add the onion, garlic, ginger, carrot, and bok choy. Stir-fry for 2-3 minutes until the onion softens and the bok choy wilts slightly.
05 -
Add the drained noodles and sauce to the skillet. Toss with tongs for 1-2 minutes until the noodles are glossy and evenly coated.
06 -
Remove from the heat. Top with green onions, sesame seeds, and black pepper, then serve hot.
# Good to know:
01 -
Best served right away while the noodles are glossy and the vegetables still have bite.
02 -
Add 1-2 tablespoons water if the sauce tightens too much in the pan.
03 -
Cook ground beef to 160°F for food safety.