Ground Beef Asian Noodles

A bowl of sesame noodles with ground beef, spinach, and scallions, topped with sesame seeds. Chopsticks rest on the bowl’s edge. The dish is coated in a glossy brown sauce for a delicious beef noodle recipe.

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Course Dinner, lunch, Main Course

Cuisine American, Asian, Chinese

Diet Halal, Kosher, Low Salt

Keyword Ground Beef Asian Noodles

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 530

Author Erren Hart

Ingredients

1/3 cup low-sodium soy sauce or tamari
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons hoisin sauce
1 tablespoon honey
2 teaspoons Sriracha or hot sauce
1 tablespoon cornstarch
2 tablespoons water
8 oz dried noodles udon, lo mein, ramen, soba, spaghetti – whatever you’ve got
1 tablespoon neutral oil like avocado or canola
1 pound lean ground beef
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
4 cloves garlic minced
1 tablespoon freshly grated ginger
8 oz baby spinach about 8 packed cups
1 tablespoon sesame seeds plus more for garnish
Thinly sliced scallions and a drizzle of sesame oil for topping

US Customary - Metric

Instructions

Cook noodles in salted boiling water per package directions. Drain and toss with a splash of sesame oil to keep them loose and happy.
Whisk together soy sauce, rice vinegar, sesame oil, hoisin, honey, chili garlic sauce, cornstarch, and water until smooth. Set aside.
In a large skillet over medium-high heat, heat the neutral oil. Add ground beef, salt, and pepper. Cook, breaking up with a spatula, until fully browned – about 6–7 minutes.
Stir in minced garlic and grated ginger. Cook until super fragrant, about 1 minute. Toss in the baby spinach and let it wilt down into the beef – another minute or two.
Pour in the sauce (give it a quick re-stir first!). Simmer for 2–3 minutes until thickened and glossy, and everything is coated.
Add cooked noodles into the skillet. Toss well to coat every strand in that rich, garlicky, gingery sauce.
Sprinkle with sesame seeds and scallions, drizzle with extra sesame oil, and serve steamy and saucy.

Notes

Erren’s Top Tips

Salt the noodle water well so the noodles are flavorful from the start
If the sauce thickens too much, add a splash of noodle water to loosen it
Grate the ginger finely so it melts into the sauce instead of clumping
Always taste at the end. Soy sauce brands vary, so seasoning to taste matters here

Variations & Add-Ins

Add sautéed mushrooms for extra umami
Toss in shredded carrots or bell peppers for crunch
Finish with chili crisp for smoky heat
Add a squeeze of lime for brightness

Storage & Freezing

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce. Freezing is not recommended, as the noodles soften too much once thawed.

Nutrition