Asian Ground Beef Noodles Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookcrisis.com/asian-ground-beef-noodles-recipe/
