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Sticky Beef Noodles

  • Family Favourite
  • Dinner
  • 15-30 min
A quick stir-fry beef noodle dish with a savory soy-hoisin glaze and vegetables.

Time

25 min

Serves

4

Protein

35 / serve

Calories

452 / serve

Jump to recipe

Why you'll love this one

Sticky beef mince and noodles in a soy and hoisin glaze, done in twenty five minutes with one pan. It’s the sort of dinner that gets requested again within the same week.

Cooking the mince with soy and honey first and taking it out is what builds the stickiness. It caramelises properly on its own rather than getting lost among the vegetables, then goes back in at the end already glazed.

The noodles absorb the sauce as they sit, so add a splash of water when you reheat. Three or four days in the fridge. Spring onion and sesame seeds over the top before it goes out.

Sticky Beef Noodles ingredients

What goes in it

Here’s what goes in, and why. The full quantities are in the recipe just below.

  • Beef mince: browned hard first, then simmered with soy and honey before it comes out of the pan. That’s the step that makes it sticky.
  • Soy sauce and honey: go in with the mince, not at the end. They’ll reduce down and coat the meat rather than pooling in the pan.
  • Dark soy, hoisin and sesame oil: whisked separately as the finishing sauce. Dark soy’s for colour and depth, hoisin for the sweet savoury edge.
  • Sriracha: just a teaspoon, there to balance the honey and hoisin. Add more at the table if you want it hotter.
  • Garlic and ginger: into the hot oil first, for one minute only. Any longer and they’ll burn and turn bitter on you.
  • Wok ready flat noodles: straight from the packet into the pan, no boiling. They’ll keep absorbing sauce, so add water when you reheat.
  • Onion and capsicum: stir fried for three or four minutes only, so they stay just tender and give the dish some crunch.

Let's get cooking.

Sticky Beef Noodles

What you'll need
  • beef, mince, 5%, raw (500 grams)
  • wokka flat wide noodles 200g x 2 pack (400 grams)
  • onion, brown (1 medium (110g))
  • capsicum, red, raw (1 medium (160g))
  • avocado oil extra virgin cold pressed (½ tablespoon)
  • soy sauce (2 tablespoons)
  • dark soy sauce (1 tablespoon)
  • sauce, hoi sin (hoisin) (1 tablespoon)
  • honey (2 tablespoons)
  • pure sesame oil (1 tablespoon)
  • sriracha sauce hot chilli (1 teaspoon)
  • garlic, peeled, fresh,, raw (2 tsp minced (10g))
  • ginger, fresh (1 tsp minced (4g))

How to make it

  1. Heat avocado oil in a large pan or wok over medium-high heat. Add garlic and ginger and cook for 1 minute until fragrant. Add the beef mince, season with salt and pepper, and cook until browned, breaking it up as it cooks. Stir in the soy sauce and honey and simmer for 1-2 minutes. Remove from the pan and set aside.
  2. In a small bowl, whisk together dark soy sauce, hoisin sauce, sriracha and sesame oil.
  3. Add onion and capsicum to the pan and stir-fry for 3-4 minutes until just tender.
  4. Add the noodles straight from the packet and pour over the sauce. Stir to combine.
  5. Add the beef back in and mix until everything is well combined.
  6. Garnish with spring onion and sesame seeds if desired.

For the number lovers.

452

Calories

35g

Protein

45g

Carbs

14g

Fat

2g

Fibre

Worked out per serve, as a guide. Use them if numbers help you, ignore them completely if they don’t. The recipe’s good either way.

Tips & notes

  • Whisk the second sauce together before the pan goes on, since the stir fry moves too fast to stop.
  • The beef is ready for the sauce when the liquid has cooked off and it starts to sizzle.

Make it yours

  • The noodles keep three to four days in the fridge in an airtight container.
  • They soak up the sauce as they sit, so a splash of water loosens them when reheating.
  • It batch cooks beautifully, so make the full four serves and you’ve got dinner sorted.

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