HOISIN BEEF NOODLES

Who doesn’t love a midweek quickie? Hoisin Beef Noodles is a speedy weeknight meal that’s delicious as is but you can easily switch out ingredients: add ground chicken, pork or shrimp instead of beef, rice noodles over egg noodles and any veg that takes your fancy. I used dried Chinese egg noodles but use fresh if you can find them, usually in good Asian markets. If you get stuck and can’t find either, use linguine.

If like me you’re a noodle lover, you might want to also try my Slow Cooked Miso Beef & Noodles or Red Curry Pork Noodles. This recipe, Hoisin Beef Noodles was inspired by Marion Grasby‘s recipe from her cookbook Always Delicious. If you love easy, Asian food, you’ll love her cookbooks. I’m always up for a good noodle dish, especially a spicy one so I tend to add some chili crunch or sriracha sauce to these noodles. With or without, they’re equally as enjoyable.

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HOISIN BEEF NOODLES

A quick weeknight meal which is delicious as is but you can easily switch out ingredients: add ground chicken, pork or shrimps instead of beef, rice noodles over egg noodles and any veg that takes your fancy. I used dried Chinese egg noodles but they can be found fresh in good Asian markets. If you get stuck and can’t find either, use linguine.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: dinner

Cuisine: Asian

Servings: 6

Calories: 304kcal

Author: Lovoni

Equipment

• large wok or deep skillet

Ingredients

US Customary – Metric

• 8 oz Chinese egg noodles cooked according to package directions (about 225g
• 3 tablespoons hoisin sauce, plus extra for drizzling
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon sriracha sauce
• 1 tablespoon rice vinegar or regular white vinegar
• 1 tablespoon avocado or peanut oil
• 1 lb lean ground grass-fed beef about 500g
• 1/2 small red onion, thinly sliced
• 4 garlic cloves, minced
• 2 teaspoons finely grated ginger
• 2 cups shredded Napa Chinese cabbage
• 1 cup grated carrot
• 1/2 cup toasted cashew halves & pieces
• 1/3 cup thinly sliced green onions, plus extra for garnish
• 1 tablespoon toasted sesame seeds
• Thinly sliced red chili, for garnish, optional

Instructions

• Cook the egg noodles according to package directions. I used dried Chinese egg noodles and cooked them for 3 minutes in boiling salted water. Drain the noodles, rinse under cool water to stop them sticking and set aside to drain.
• In a small bowl, combine all the sauces and vinegar.
• Heat a large wok or a large, deep, frying pan over medium-high heat. Add the oil, then the beef. Cook for 5 to 7 minutes, breaking up any large pieces of beef, until browned. Drain and discard all but 1 tablespoon of fat from the pan.
• Add onion. Cook, stirring occasionally for 3 minutes until the onion is starting to soften. Add garlic and ginger. Cook for 1 minute until fragrant.
• Add cabbage and carrot. Stir-fry until well combine and cabbage is starting to wilt.
• Add the noodles and sauce mixture. Stir-fry gently taking care not to break up the noodles, until the noodles are hot and coated in the sauce.
• Add cashews and green onions. Top with sesame seeds, red chili and extra green onions. Drizzle with extra hoisin sauce.

Nutrition

Calories: 304kcal | Carbohydrates: 25g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 902mg | Potassium: 537mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3704IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 4mg