Sticky Hoisin Beef Noodles

Author: Nicole

Servings:

Calories: 662kcal

These Sticky Beef Noodles are the perfect fakeaway for busy nights. A rich, glossy sauce coats tender noodles, caramelised minced (ground) beef and plenty of vegetables, creating a comforting dinner that’s ready in just 30 minutes. It’s budget-friendly, incredibly versatile and a brilliant way to reinvent beef mince using simple pantry staples.

Prep Time15

Cook Time15

Total Time30

Ingredients

Sauce

125 ml chicken stock
2 tsp cornflour (cornstarch)
80 ml hoisin sauce
2 tbsp oyster sauce
1 tbsp soy sauce
2 tbsp dark soy sauce
1 tbsp Shaoxing wine
1 tbsp brown sugar

Noodles

250 g thin egg noodles

Stir-fry

2 tbsp light olive oil (or any neutral oil of choice)
500 g minced (ground) beef (can be substituted with chicken, turkey or pork mince)
1 tbsp freshly minced garlic
1 tbsp freshly minced ginger
135 g finely shredded wombok (napa) cabbage
1 carrot, julienned
180 g bean sprouts, plus extra to serve
3 spring onions (scallions), cut into 2–3 cm (¾–1¼ inch) lengths, plus extra sliced spring onion to serve
2 tsp sesame oil

To Serve (Optional)

Sesame seeds
Chilli oil

Instructions

Make the sauce – Combine the chicken stock and cornflour in a small jug or bowl and whisk until smooth. Add the remaining sauce ingredients and whisk again until smooth. Set aside.
Cook the noodles – Cook the noodles until just pliable (depending on the brand of noodles, this will generally take 1–3 minutes). They will finish cooking in the pan. Rinse and drain under cold running water to stop the cooking process. Set aside.
Cook the beef – Heat the oil in a large, heavy-based pan over medium–high heat. Add the beef mince and spread it out across the pan. Leave it undisturbed for 2–3 minutes to develop caramelisation before breaking it up with a wooden spoon. Continue cooking for 5–6 minutes until browned and slightly caramelised around the edges.
Add the garlic and ginger – Add the garlic and ginger and cook, stirring, for 30–60 seconds. Add 60 ml (¼ cup) of the sauce and cook, stirring, for 30–60 seconds, to scrape up any sticky bits from the bottom of the pan.
Add the cabbage and carrot – Add the cabbage and carrot and cook, stirring, for 2–3 minutes or until the vegetables have slightly softened.
Add the remaining ingredients – Add the noodles, bean sprouts, spring onion and remaining sauce. Toss with tongs to coat for 1–2 minutes.
Serve immediately – Divide the noodles across four bowls. Top with extra bean sprouts, spring onion, the sesame seeds and a drizzle of chilli oil, if using, and serve immediately.

Notes

Make Ahead

You can prepare the vegetables, garlic and ginger up to 2 days in advance and store them in separate airtight containers in the refrigerator. For my best tips on keeping prepped vegetables fresh, see my fruit and vegetable storage guide.
The sauce can also be mixed up to 2 days ahead and stored in an airtight container in the refrigerator.
For complete make-ahead and storage instructions for the finished dish, see Leftovers below.

Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second bursts, stirring between each burst, until piping hot. Alternatively, reheat in a frying pan over medium heat with a splash of water to loosen the sauce if needed. Not suitable to freeze.

Nutrition Facts

Sticky Hoisin Beef Noodles

Serving Size

420 g

Amount per Serving

Calories

662

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.4

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

106

Sodium

2207

Potassium

899

Carbohydrates

Fiber

Sugar

Protein

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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