Craving a bold, savory dinner that’s ready in minutes? Hoisin beef noodles bring together tender slices of beef, rich hoisin sauce, and perfectly cooked noodles for a flavor-packed dish you’ll want to make again and again. One bite and you’ll be hooked—read on to discover how easy it is to whip up this irresistible meal at home!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Description
Hoisin beef noodles are a delicious symphony of flavor and texture. Tender slices of juicy beef are seared to perfection and tossed in a sticky-sweet hoisin sauce that clings to every strand of soft, chewy noodles. The rich umami flavor of hoisin mingles with fresh ginger, garlic, and a touch of sesame oil, creating a sauce that is both comforting and exotic. Crisp vegetables like bell peppers and green onions lend a satisfying crunch with every bite, contrasting beautifully against the velvety beef and noodles.
This dish is like your favorite takeout elevated to a whole new level — bold, fragrant, and mouthwateringly savory. It fills the kitchen with the warm aromas of an Asian bistro and brings the excitement of city dining right to your home table. Whether you’re looking to impress dinner guests or simply craving something hearty and flavorful after a long day, hoisin beef noodles deliver a perfect balance of ease and indulgence.
Why You’ll Love This Recipe
Hoisin beef noodles are quick enough for a busy weeknight yet elevated enough for a weekend dinner treat. The stir-fry method allows for big flavor in under 30 minutes, using just one pan for easy cleanup. The recipe is also flexible — perfect for using up leftover vegetables or adapting to your favorite noodles.
Made with lean beef and fresh veggies, it offers a higher-protein, nutrient-rich meal while still satisfying your craving for takeout-style comfort food. Whether you swap in brown rice noodles or add a touch of spice, it is a customizable go-to that you will come back to again and again.
Serving and Storage Tips
This dish is best served hot right after cooking, as the noodles absorb the sauce quickly and taste best fresh. If you need to prepare ahead, cook the beef and sauce separately, then toss with noodles and veggies just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to loosen the sauce and revive the noodles. Freezing is not recommended, as the texture of the noodles can become mushy after thawing. For meal prep, you can slice the beef and prep the vegetables in advance and store them in the fridge for up to 2 days.
Course, Cuisine, Keywords
Main Course, Asian, hoisin beef, stir fry noodles, homemade takeout, quick dinner
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 1 bowl
Ingredients
- 8 ounces flank steak thinly sliced against the grain
- 8 ounces lo mein or spaghetti noodles
- 2 tablespoons hoisin sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 4 green onions chopped
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt to taste
- Black pepper to taste
Equipment
- Large skillet or wok
- Medium pot
- Tongs or spatula
- Cutting board
- Sharp knife
- Mixing bowl
Instructions
- Cook the noodles: Bring a pot of salted water to a boil and cook the noodles according to package instructions. Drain and set aside. I like to drizzle them with a bit of sesame oil so they do not stick together.
- Make the sauce: In a small bowl, whisk together the hoisin sauce, soy sauce, oyster sauce, dark soy sauce, sesame oil, cornstarch, and water. This mixture should be smooth and will thicken slightly in the pan later.
- Prepare the beef: Season the sliced beef with a pinch of salt and pepper. Make sure the slices are thin so they cook quickly and stay tender.
- Sear the beef: Heat the vegetable oil in a large skillet or wok over high heat. Add the beef and stir-fry for 2 to 3 minutes just until browned. Remove from the pan and set aside.
- Sauté aromatics: In the same skillet, reduce the heat slightly and add the garlic and ginger. Stir for about 30 seconds until fragrant but not browned.
- Add vegetables: Toss in the bell pepper and shredded carrots. Stir-fry for 2 to 3 minutes until slightly tender but still crisp. I love the color and crunch they add.
- Combine and simmer: Return the beef to the skillet and pour in the prepared sauce. Stir everything well and let it cook for 1 to 2 minutes until the sauce thickens and coats everything.
- Add noodles: Gently toss in the cooked noodles and mix well until everything is coated in the sauce and heated through. Top with chopped green onions.
- Serve: Plate immediately while hot and steamy. This dish is a showstopper right out of the skillet.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, add a small splash of rice vinegar or fresh lime juice at the end to brighten the dish. Leftovers keep well for 2 days in the fridge and reheat beautifully with a little water.
FAQ
Can I use a different protein instead of beef?
Yes, chicken breast, pork tenderloin, or even shrimp work wonderfully here. Just adjust the cooking time based on your protein choice. Tofu is another excellent option for a vegetarian version.
How do I prevent the noodles from sticking?
After draining, toss your noodles with a teaspoon of sesame oil. This coats them lightly and keeps them separate while you prepare the rest of the dish.
Can I double the sauce recipe?
Absolutely. If you prefer your noodles extra saucy or are adding more veggies or noodles, feel free to double the sauce ingredients. Just make sure to taste and adjust seasonings as needed.
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Hoisin Beef Noodles
Ingredients
- 8 ounces flank steak thinly sliced against the grain
- 8 ounces lo mein or spaghetti noodles
- 2 tablespoons hoisin sauce
- 1 tablespoon low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 4 green onions chopped
- 1 tablespoon cornstarch
- 2 tablespoons water
- Salt to taste
- Black pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the noodles according to package instructions. Drain and set aside.
- In a small bowl, mix the hoisin sauce, soy sauce, oyster sauce, dark soy sauce, sesame oil, cornstarch, and water. Stir until smooth and set aside.
- Season the sliced beef with a pinch of salt and pepper. Heat the vegetable oil in a large skillet or wok over high heat.
- Add the sliced beef to the hot skillet and cook for 2 to 3 minutes until browned and just cooked through. Remove the beef from the pan and set aside.
- In the same skillet, add the garlic and ginger and cook for 30 seconds until fragrant.
- Add the bell pepper and carrots and sauté for 2 to 3 minutes until slightly softened but still crisp.
- Return the beef to the skillet and pour in the hoisin sauce mixture. Stir to coat everything evenly and simmer for 1 to 2 minutes until the sauce thickens.
- Add the cooked noodles and toss everything together until well combined and heated through. Sprinkle with chopped green onions.
- Serve hot and enjoy.
