Beef Noodle Stir Fry

5 from 2 votes

Beef Noodle Stir Fry combines ground beef with a hoisin sauce. Quick, easy and packed with veggies this is a simple homemade takeout recipe.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: asian, Western

Keyword: beef noodle stir fry

Servings:

Calories: 446kcal

Make the sauce: gather the hoisin sauce, dark soy sauce and brown sugar. Combine in a small jug using a mini whisk, then set aside.
Cook the beef mince: heat 2 tbs of peanut oil in a large heavy based pan at high heat. Add the chopped garlic and beef mince. Cook till browned and use a slotted turner to stir and break up any clumps of meat as you go. Remove it from the pan when cooked.
Stir Fry the vegetables: add the shredded cabbaged, sliced mushrooms and sliced green onions to the pan. Stir fry for 2 to 3 mins at high heat till they are cooked.
Cook the noodles: read and follow the instructions on the packet of noodles. Drain once cooked and add to the stir fried vegetables.
Combine: add the cooked beef mince to the cooked noodles and vegetables. Pour the sauce over the contents of the pan and use tongs or chopsticks to stir the sauce through till it is consistently spread across the dish. Allow to heat through.
Serve: portion the pork noodles across bowls and provide chopsticks for eating. If you want a garnish, slice some of the green onion top bits and sprinkle over the top. Or use toasted sesame seeds. Enjoy!

Note 1 - Beef Mince: you can switch the beef out and use pork or chicken if you prefer.
Note 2 - Dark Soy Sauce: this is a different ingredient to regular soy sauce. It has a thin consistency however, the colour is dark like black ink. This brings the golden brown colour to the noodles. If you substitute with regular sauce sauce (that will be fine), you will get the same flavour, however, the dish won't be as dark in colour.
Note 3 - Brown Sugar: if you want to use regular white sugar or caster sugar you can. If you want to omit this ingredient, you can, the dish will be a little more salty in flavour however, as the sugar, balances the sweet and savouriness of the recipe.
Note 4 - Salt: omit if desired. The sauces are high in salt as it is, so if you are not a fan of salt, skip this ingredient.
Note - Tablespoons: An Australian tablespoon (which is what I use) is 20ml. In many other countries (USA and Canada for example) the same tablespoon measures 15ml (0.5 oz). So if using a 15 ml tablespoon, use 2 tablespoons for the dark soy sauce ie 30ml or 1oz.