Take humble minced (ground) beef to the next level with my Caramelised Sticky Beef Noodles! Cooked in a gorgeous sauce flavoured with garlic, ginger, soy sauce and sweet chilli, this easy dish is the perfect balance of sticky, sweet and salty. Needing only simple, low-cost ingredients, one pan and 15 minutes to prepare, this tasty, family-friendly meal is perfect for busy weeknights.

Caramelised Sticky Beef Noodles
Humble minced (ground) beef and vegetables are cooked in a delicious sweet, sticky and salty sauce and served over noodles. This is fakeaway at its best!

You won’t have to fuss with sides and there’s hardly any clean-up required – bliss! Although I’ve chosen to use broccoli, this recipe can be customised to use almost any vegetables you might have in the fridge. The noodles would be equally delicious with green beans or a bag of supermarket mixed vegetables with carrot and cauliflower – I love using frozen veg as it makes things extra quick and easy! You can also use whatever kind of noodles you like, or even use pasta or rice instead. There’s no need for ordering in when you can quickly whip up this 10/10 tasty noodle dish with Asian flavours. It’s healthier than the takeout version and fun to eat – the kids love eating this with chopsticks! Personally, I love drizzling chilli oil over my serve to add a bit of heat.

Caramelised Sticky Beef Noodles
This delicious beef, vegetable and noodle dish is bound to be a hit with the whole family. And you only need simple, low-cost ingredients, 15 minutes and one pan to make it!

What kind of noodles should I use? 

I have used thin egg noodles, but you could use any noodles you like! Ramen, soba noodles or rice noodles are all great. You could even use thin (angel hair) spaghetti or fettuccine. Steamed rice or cauliflower rice (which is even available in the frozen section of the supermarket) are also fantastic serving options that will soak up all of the delicious sauce.

Are these Caramelised Sticky Beef Noodles Spicy?

Depending on the type of sweet chilli sauce you use, the spice level will vary. I have found that the spice levels of sweet chilli are intensified when heated, so I would say this recipe is a mild–moderate spice level. Halve the amount of sweet chilli and add 1–2 tablespoons of honey instead, if you’re wanting a milder amount of spice. The recipe includes optional chilli oil if you want to up the heat!

Caramelised Sticky Beef Noodles
The gorgeous sticky sauce, flavoured with garlic, ginger, soy sauce and sweet chilli sauce, makes this simple beef and vegetable noodle dish incredibly moreish.

Do I need a wok for stir-fry recipes?

A wok has a wide surface area that retains heat evenly and allows you to spread ingredients in a single layer, preventing overcrowding. This stops the food “steaming” and allows you to create the sought-after “stir-fry” texture with caramelised crispy bits. I use a large,heavy-based, cast-iron frying pan, which allows me to achieve similar results (as long as I don’t overcrowd the pan). This allows me to minimise the number of pieces of equipment I have in my kitchen.

Caramelised Sticky Beef Noodles
This delicious beef, vegetable and noodle dish is bound to be a hit with the whole family. And you only need simple, low-cost ingredients, 15 minutes and one pan to make it!

What are some similar super quick Asian noodle dishes?

If you enjoyed these beef noodles, I think you’ll love:
Quick Beef and Broccoli Noodles
Beef Chow Mein
Filipino Stir-fried Noodles & Chicken
Red Curry Peanut Noodles
Sticky Pork Noodles
Honey Soy Chicken Soba Noodle Bowl

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Caramelised Sticky Beef Noodles

Sticky Beef Noodles

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5 from 3 reviews

Needing only simple, low-cost ingredients, one pan and 15 minutes to prepare, these delicious Caramelised Sticky Beef Noodles are the perfect stress-free, family-friendly meal for busy weeknights.

  • Total Time: 15 mins
  • Yield: 4 1x

Ingredients

Scale
  • 250 g (9 oz) thin egg noodles 
  • 2 tbsp olive oil
  • 1 tsp freshly minced garlic
  • 1 tsp freshly minced ginger
  • 500 g (1 lb 2 oz) minced (ground) beef 
  • ⅓ cup (80 ml) sweet chilli sauce
  • 1 tsp brown sugar (see note 1)
  • 3 tbsp tamari or all-purpose soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice wine vinegar
  • 2 cups frozen vegetables of choice (broccoli pictured)
  • ½ cup (125 ml) water
  • 1 tbsp cornflour (cornstarch)
  • 2 spring onions (scallions), finely sliced
  • Chilli oil, to serve (optional)

Instructions

  1. Cook the noodles as per the packet instructions, less 1 minute (ideally until they are just pliable). Rinse with cold water and set aside.
  2. Heat a large, heavy-based frying pan over medium–high heat. Add the olive oil, garlic and ginger and cook for 30 seconds.
  3. Add the beef and cook for 2–3 minutes until browned.
  4. Add the sweet chilli sauce, brown sugar, tamari or all-purpose soy sauce, dark soy sauce and rice wine vinegar. Cook for 2–3 minutes until the sauce has thickened and caramelised.
  5. Add the frozen vegetables. Place the lid on, and cook for 2–3 minutes or until the vegetables have softened to your liking. 
  6. In a small bowl, combine the water and cornflour and add the mixture to the stir-fry and cook, stirring, for 1–2 minutes until it is glossy and thickened. 
  7. Add the noodles and spring onion (reserve 1 tbsp for garnish) and cook for 1 minute or until the noodles are heated through.
  8. Serve topped with the reserved spring onion and chilli oil, if using.

Notes

Note 1 – The brown sugar can be omitted completely, I find it depends on the sweetness of the sweet chilli sauce you are using. I often make the recipe without it.

MAKE AHEAD

Caramelised Sticky Beef Noodles are best prepared and eaten immediately but the leftovers are lovely the next day; see the storage and reheating instructions below.

LEFTOVERS

Refrigerate cooked Caramelised Sticky Beef Noodles for up to 3 days. Reheat in the microwave for the best, juicy results. Not suitable to freeze. 

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: noodles, beef, beef noodles, sticky beef noodle
  • Method: pan
  • Cuisine: Asian