Hoisin Beef Noodles
User Reviews
4.6
Hoisin Beef Noodles
Description
This recipe starts by cooking ramen noodles to an al dente texture, then separately searing ground beef in a hot wok until a flavorful char develops, creating depth of flavor and texture contrast. Onions, garlic, bok choy, and shredded carrots are quickly cooked to preserve slight crispness and freshness of the vegetables.
The noodles and beef mixture are then combined and coated with a sauce made from hoisin, oyster, dark soy sauce, rice vinegar, and sesame oil, delivering a layered flavor that is sweet, savory, and tangy with subtle nuttiness. The dish is finished with a garnish of chopped green onions and toasted sesame seeds, adding bright notes and crunch.
This dish works well as a hearty main for lunch or dinner on its own. Leftovers maintain good texture and flavor when stored properly and can be reheated gently with a little water to restore moisture.
To reheat, use a skillet over medium heat and add a splash of water if needed to prevent drying out, keeping the texture close to freshly cooked.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 cup bok choy shredded
- 9 ounce ramen noodles
- 2 tablespoon oyster sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon dark soy sauce
- 2 tablespoon sesame oil
- 2 teaspoon rice vinegar
- 3 green onions chopped
- 2 tablespoon sesame seeds
- 1 large carrot shredded or sliced thin
Instructions
- Cook Noodles: Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
- Cook Beef: Heat the olive oil in a large wok or skillet over high heat. Add the ground beef and spread it out in the pan. Let it cook without touching it for at least 5 minutes or until all the meat juice has evaporated and there's a char on the bottom. Using a spatula flip the charred beef and toss it around.
- Add veggies: Add the onion to the wok and cook for another minute, then add the garlic and cook for another 30 seconds or until aromatic. Add the bok choy and carrot and cook for another minute or until the carrot wilts just a bit. Turn off the heat.
- Stir in noodles and sauces: Add the noodles to the wok then add the oyster sauce, hoisin sauce, dark soy sauce, vinegar and sesame oil to the wok and toss until everything is well combined.
- Garnish and serve: Garnish with green onions, sesame seeds and serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat gently on the stovetop with a splash of water to revive moisture and avoid drying the noodles.
- Microwave reheating is also possible but stir occasionally for even heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 649kcal | 32% |
| Carbohydrates | 52g | 17% |
| Protein | 32g | 64% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 74mg | 25% |
| Sodium | 2027mg | 84% |
| Potassium | 694mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3879IU | 78% |
| Vitamin C | 13mg | 14% |
| Calcium | 123mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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