Asian Ground Beef Noodles Recipe

Introduction

Asian Ground Beef Noodles is a quick and flavorful dish perfect for a weeknight dinner. Tender ground beef simmers in a savory sauce, mixed with vermicelli noodles and topped with fresh spring onions. Customize with Chinese dark vinegar and chili oil for an extra kick.

Ingredients

• 2 tablespoons oil
• 250 g ground beef
• 2 tablespoons soy sauce
• 1 teaspoon grated ginger
• 2 teaspoons white pepper powder (adjust to taste)
• 2 tablespoons corn flour (corn starch)
• 2 tablespoons spring onion, chopped
• 120 g vermicelli noodles
• 2 tablespoons Chinese dark vinegar (optional)
• 2 tablespoons Chinese chili oil (optional)

Instructions

1. Step 1: Heat oil in a saucepan over medium heat. Add ground beef, breaking it apart with a spoon, and cook until slightly browned.
2. Step 2: Stir in grated ginger and soy sauce, cooking for 10-15 seconds. Add 1 cup of water and white pepper powder, cover with a lid, and simmer for 10 minutes. Add more water if needed to prevent drying out.
3. Step 3: Meanwhile, boil vermicelli noodles in salted water according to package instructions until al dente. Drain and set aside.
4. Step 4: Mix corn flour with 1/2 cup water until smooth, then pour into the beef sauce. Stir constantly until the sauce thickens evenly.
5. Step 5: Toss the cooked noodles into the sauce to combine. Serve hot, garnished with chopped spring onions. Add Chinese dark vinegar and chili oil if desired for extra flavor.

Tips & Variations

• Use lean ground beef to reduce excess grease and keep the sauce light.
• Try substituting vermicelli with rice noodles or thin egg noodles for variety.
• Add fresh vegetables like bell peppers or snap peas for more texture and color.
• If you prefer less spice, omit the chili oil or adjust the amount to your taste.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of water to loosen the sauce, or microwave until warmed through. Avoid overcooking during reheating to keep the noodles tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of ground meat?

Yes, ground chicken, turkey, or pork work well as alternatives depending on your preference. Adjust cooking times if needed to ensure the meat is fully cooked.

Is it necessary to add corn flour to the sauce?

The corn flour acts as a thickener and helps the sauce cling to the noodles better, but you can skip it if you prefer a thinner sauce.

Asian Ground Beef Noodles Recipe

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★★★★★

4.5 from 119 reviews

A quick and flavorful Asian-inspired dish featuring savory ground beef with ginger and soy sauce served over tender vermicelli noodles. This recipe combines simple ingredients to create a satisfying meal with optional spicy and tangy accents from Chinese chili oil and dark vinegar.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Beef and Sauce

• 2 tablespoons oil
• 250 g ground beef
• 2 tablespoons soy sauce
• 1 teaspoon grated ginger
• 2 teaspoons white pepper powder (adjust to your liking)
• 2 tablespoons corn flour (corn starch)
• 1 cup water (for simmering)
• 1/2 cup water (to mix with corn flour)

Noodles and Garnish

• 120 g vermicelli noodles
• 2 tablespoons chopped spring onion
• 2 tablespoons Chinese dark vinegar (optional)
• 2 tablespoons Chinese chili oil (optional)

Instructions

1. Cook the Ground Beef: In a saucepan, heat 2 tablespoons of oil over medium heat. Add 250g of ground beef, breaking it apart with a spatula. Cook until the beef is slightly browned, about 5-7 minutes.
2. Add Flavors and Simmer: Stir in 1 teaspoon of grated ginger and 2 tablespoons of soy sauce, cooking for 10-15 seconds to release aromas. Add 1 cup of water and 2 teaspoons of white pepper powder. Cover with a lid and let it simmer for 10 minutes. Add more water if the liquid reduces too much.
3. Prepare the Noodles: While the beef simmers, bring a large pot of salted water to boil. Cook 120g of vermicelli according to package instructions until al dente. Drain and set aside.
4. Thicken the Sauce: Mix 2 tablespoons of corn flour with 1/2 cup of water in a small bowl to create a slurry. Pour this into the simmering beef mixture and stir well until the sauce thickens evenly.
5. Combine and Serve: Add the cooked vermicelli noodles into the beef sauce and toss to coat. Serve topped with 2 tablespoons of chopped spring onions. Optionally, drizzle with Chinese dark vinegar and chili oil as desired for added tang and spice.

Notes

• Adjust white pepper to suit your heat preference.
• Chinese dark vinegar adds a mild sweetness and tang; substitute with rice vinegar if unavailable.
• Chili oil can be added sparingly for heat or omitted for a milder dish.
• Make sure to stir the corn flour slurry into the sauce gradually to avoid lumps.
• Use fresh spring onions for a bright, fresh garnish.
• Leftover beef sauce can be refrigerated for up to 2 days.

Keywords: Asian noodles, ground beef recipes, vermicelli noodles, quick Asian dinner, stir fry, easy beef noodles