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Ground Beef Noodles


For such a simple dish, these quick and easy Asian Ground Beef Noodles are incredible! Coated in a yummy sauce bursting with layers of addictively good Asian flavor and finished with a dash of spice, this recipe is a delicious weeknight meal option that you can whip together in just 20 minutes!
I love Asian noodle dishes! Maybe you’ve noticed!?! From my Thai Drunken Noodles to my Quick Chicken Peanut Noodles, I’m a big fan! There is just something about comforting noodles being coated in layers of Asian flavors. It’s one of the world’s best culinary creations in my book.

And these Asian Ground Beef Noodles are no different. The sauce has some similarities to my Chow Mein recipe, but the dish itself is quite a bit different. This recipe includes meat, no veggies, and uses ramen noodles. In fact, the ground beef and ramen are like a delicious match made in heaven but in your mouth instead! Especially when coated with my soy based sauce with hints of fresh garlic and ginger. You will not be disappointed.
Not to mention, this recipe is a 20-minute meal as well as affordable to make! So the next time you’ve got some extra ground beef try out this tasty recipe and let me know what you think!

This dish is really easy to make in a few simple steps and requires no special skills. In fact, you don’t even need a wok!

To get the dish started, cook the noodles according to the directions on the package. Then drain and set them aside. You’re going to be adding them to the dish in a later step so be careful not to overcook them.


2 tablespoon oil
250 g ground beef
2 tablespoon soy sauce
1 teaspoon grated ginger
2 teaspoon White pepper powder adjust to your liking
2 tablespoon corn flour
2 tablespoon spring onion chopped
120 g vermicelli more or less for two
2 tablespoon Chinese dark vinegar optional
2 tablespoon Chinese chilli oil optional

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How To Make It:

In a sauce pan heat the oil and ground beef over medium heat. Break the meat apart. Cook until slightly browned.
Add in the grated ginger and soy sauce, stir fry for 10-15 second. Add 1 cup of water and white pepper powder. Put a lid on and simmer for 10 minutes. Add more water if it evaporates too much. (time to cook the noodles)
Boil the noodles in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
Mix the corn flour with 1/2 cup of water and pour into the beef sauce. Stir until evenly thickening.
Toss in the cooked noodles and then serve with spring onions on the top. Add the Chinese dark vinegar and chilli oil if desired.

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