Can I make this dish gluten-free?

Absolutely! Use gluten-free ramen or rice noodles, and replace the soy sauce, hoisin, and oyster sauce with gluten-free versions (they're available at most large supermarkets or Asian grocery stores). Always check labels as ingredients can vary between brands.

What can I substitute for hoisin sauce if I don't have any?

You can make a quick substitute by mixing 2 tablespoons of regular soy sauce with 1 tablespoon of peanut butter, 1 teaspoon of honey, a splash of rice vinegar, and a pinch of garlic powder. It won't be identical but will provide similar sweet-savory notes.

How do I prevent the noodles from sticking together?

After draining the noodles, rinse them briefly with cold water to stop the cooking process and wash away excess starch. Toss with a few drops of oil if you're not adding them to the wok immediately.

Is there a way to make this dish less salty?

Use low-sodium soy sauce and reduce the amount of oyster sauce slightly. You can also add a splash more rice vinegar to balance the flavors. Adding more vegetables will also help distribute the sauce over a larger volume of food.

Hoisin Beef Noodles Recipe

Name: Hoisin Beef Noodles Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 tablespoon olive oil; 1 pound ground beef; 1 medium onion, sliced; 3 cloves garlic, minced; 1 cup bok choy, shredded; 1 large carrot, shredded or sliced thin; 9 ounce ramen noodles; 2 tablespoon oyster sauce; 2 tablespoon hoisin sauce; 1 tablespoon dark soy sauce; 2 tablespoon sesame oil; 2 teaspoon rice vinegar; Garnishes; 3 green onions, chopped; 2 tablespoon sesame seeds

Description

This Hoisin Beef Noodles recipe is a quick, flavor-packed main course featuring tender ground beef, crisp veggies, and ramen noodles tossed in a savory-sweet blend of hoisin, oyster, and soy sauces. Ready in under 30 minutes, it’s perfect for busy weeknights and delivers a satisfying, restaurant-quality meal at home.

Ingredients

Units Scale

Main Ingredients

1 tablespoon olive oil
1 pound ground beef
1 medium onion, sliced
3 cloves garlic, minced
1 cup bok choy, shredded
1 large carrot, shredded or sliced thin
9 ounce ramen noodles

Sauces & Seasonings

2 tablespoon oyster sauce
2 tablespoon hoisin sauce
1 tablespoon dark soy sauce
2 tablespoon sesame oil
2 teaspoon rice vinegar
Garnishes
3 green onions, chopped
2 tablespoon sesame seeds

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Instructions

Cook Noodles: Cook the ramen noodles according to the package instructions until al dente. Drain the noodles and set them aside while you prepare the other ingredients.
Cook Beef: Heat the olive oil in a large wok or skillet over high heat. Add the ground beef and spread it out evenly. Let it cook untouched for about 5 minutes, allowing the meat juices to evaporate and a char to form on the bottom. Use a spatula to flip and toss the beef to ensure even browning and charring.
Add Veggies: Add the sliced onion to the wok and sauté for another minute until slightly softened. Add the minced garlic and cook for 30 seconds or until fragrant. Stir in the shredded bok choy and carrot, cooking for another minute or until the carrot starts to wilt. Turn off the heat at this stage.
Combine Noodles and Sauces: Add the cooked noodles to the wok along with the oyster sauce, hoisin sauce, dark soy sauce, rice vinegar, and sesame oil. Toss the mixture until the noodles, beef, and vegetables are well coated and evenly combined.
Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the noodles before serving. Serve hot for the best flavor and texture.

Notes

You can substitute ground beef with ground chicken, turkey, or pork for a variation.
For extra heat, add some chili flakes or Sriracha while tossing the noodles.
If you can’t find bok choy, substitute with spinach or napa cabbage.
Use low-sodium soy sauce if you prefer a less salty dish.
The dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving Size: 1/4 recipe
Calories: 520
Sugar: 7g
Sodium: 1100mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 52g
Fiber: 3g
Protein: 24g
Cholesterol: 65mg