A quick, takeaway-style noodle dinner with a rich, glossy hoisin sauce and plenty of hidden veggies.
I do love spaghetti bolognese, tacos and burgers … but sometimes I need to reinvent minced (ground) beef for the sake of my sanity! 😂 We always have it in the fridge, so I’m forever trying to come up with dinners that feel completely different … without being too different (because I still need everyone to actually eat them!).
I’ve made these Sticky Hoisin Beef Noodles countless times over the past few months, tweaking the sauce until I landed on a version that delivers the biggest flavour with the least amount of effort. I couldn’t be happier with where it’s ended up. The sauce is what makes this recipe. It’s rich, glossy and made with ingredients many of us already have in the fridge and pantry. And if you don’t and need to buy them? They’re the kind of staples you’ll find yourself reaching for again and again across so many recipes on this site.
I also love that this is the perfect fridge-clean-out dinner. Wombok (napa) cabbage, carrots and bean sprouts are my favourite combination, but broccoli, mushrooms, capsicum (bell pepper), snow peas (mangetout) or almost any stir-fry vegetables work really well too, which makes it one of those recipes I constantly come back to.
These noodles are what I make on the nights I’m tempted to order takeaway. They’re perfect for a Friday night too! I pour a glass of wine, throw some spring rolls in the air fryer and, 30 minutes later, dinner is done. It’s cheaper, more satisfying and even tastier than takeaway. Comforting, packed with flavour and absolutely worth staying in for.
What noodles are best for Sticky Hoisin Beef Noodles?
I recommend using dried thin egg noodles for this recipe. They hold up beautifully in the sauce, don’t become mushy and give the best texture.
If you’re in Australia, one of my favourites is Chef’s World Thin Egg Noodles. I love that they’re budget-friendly, made with simple ingredients and, most importantly, they don’t break apart during cooking. They stay beautifully springy and glossy, making them perfect for this recipe.
If you can’t find them, any good-quality dried thin egg noodles will work well. You could also use:
- Fresh egg noodles
- Fresh Hokkien noodles
- Fresh ramen noodles
- Udon noodles
- Rice noodles (for a different texture)
Whichever noodles you choose, cook them until they’re just pliable, as they’ll continue cooking in the sauce once added to the pan.
What vegetables can I add to these beef noodles?
This recipe is a great way to use up vegetables you already have in the fridge. Some vegetables cook quickly and can be added with the wombok (napa) cabbage and carrot, while others benefit from a little extra cooking time.
Quick-cooking vegetables (add with the wombok and carrot):
- Chinese cabbage (gai lan)
- Green cabbage
- Snow peas (mangetout)
- Sugar snap peas
- Baby spinach
- Bok choy or pak choy
Vegetables that need a few extra minutes (add before the wombok):
- Broccoli (small florets)
- Broccolini (tenderstem broccoli)
- Capsicum (bell pepper)
- Mushrooms
- Zucchini (courgette)
- Green beans
- Asparagus
This is one of those recipes that’s very forgiving, so don’t be afraid to add whatever you have that needs using up.
Can I use minced (ground) chicken, pork or turkey instead of beef mince?
Absolutely. This recipe works well with chicken, pork or turkey mince if that’s what you have on hand. The cooking method stays exactly the same, although leaner meats like chicken and turkey won’t caramelise quite as much as beef.
If you enjoyed Sticky Hoisin Beef Noodles, I think you’ll love:
Caramelised Sticky Beef Noodles Recipe – Minced (ground) beef is stir-fried with noodles and veggies in a flavoursome sauce until caramelised and sticky. Uses just one pan and takes only 15 minutes.
Sticky Hoisin Beef Recipe – In this 20-minute dish, rich, saucy minced (ground) beef is cooked with crunchy veggies, then served over chewy rice noodles and finished with crushed peanuts and lime.
One-pan Beef Ramen Noodles Recipe – In this popular website recipe, juicy minced (ground) beef is cooked in a delicious hoisin-based sauce with vegetables and ramen noodles. Made in one pan in just 25 minutes.
Black Pepper Beef Noodles Recipe – Glossy noodles, veggies and tender beef with a peppery kick – all made in one pan.
One-pan Korean-style Beef Noodles Recipe – These noodles taste just like Korean BBQ, but in a creamy, glossy form. This easy dinner is ready in 20 minutes, it’s stress-free and super family-friendly.
Sticky Hoisin Beef Noodles
Share Pin Recipe PrintIngredients
- 125 ml (½ cup) chicken stock
- 2 tsp cornflour (cornstarch)
- 80 ml (⅓ cup) hoisin sauce
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp brown sugar
- 250 g (9 oz) thin egg noodles
- 2 tbsp light olive oil (or any neutral oil of choice)
- 500 g (1 lb) minced (ground) beef (can be substituted with chicken, turkey or pork mince)
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 135 g (3 cups) finely shredded wombok (napa) cabbage
- 1 carrot, julienned
- 180 g (2 cups) bean sprouts, plus extra to serve
- 3 spring onions (scallions), cut into 2–3 cm (¾–1¼ inch) lengths, plus extra sliced spring onion to serve
- 2 tsp sesame oil
- Sesame seeds
- Chilli oil
Instructions
- Make the sauce – Combine the chicken stock and cornflour in a small jug or bowl and whisk until smooth. Add the remaining sauce ingredients and whisk again until smooth. Set aside.
- Cook the noodles – Cook the noodles until just pliable (depending on the brand of noodles, this will generally take 1–3 minutes). They will finish cooking in the pan. Rinse and drain under cold running water to stop the cooking process. Set aside.
- Cook the beef – Heat the oil in a large, heavy-based pan over medium–high heat. Add the beef mince and spread it out across the pan. Leave it undisturbed for 2–3 minutes to develop caramelisation before breaking it up with a wooden spoon. Continue cooking for 5–6 minutes until browned and slightly caramelised around the edges.
- Add the garlic and ginger – Add the garlic and ginger and cook, stirring, for 30–60 seconds. Add 60 ml (¼ cup) of the sauce and cook, stirring, for 30–60 seconds, to scrape up any sticky bits from the bottom of the pan.
- Add the cabbage and carrot – Add the cabbage and carrot and cook, stirring, for 2–3 minutes or until the vegetables have slightly softened.
- Add the remaining ingredients – Add the noodles, bean sprouts, spring onion and remaining sauce. Toss with tongs to coat for 1–2 minutes.
- Serve immediately – Divide the noodles across four bowls. Top with extra bean sprouts, spring onion, the sesame seeds and a drizzle of chilli oil, if using, and serve immediately.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Watch how to make it
Recipe notes
Make Ahead
You can prepare the vegetables, garlic and ginger up to 2 days in advance and store them in separate airtight containers in the refrigerator. For my best tips on keeping prepped vegetables fresh, see my fruit and vegetable storage guide.The sauce can also be mixed up to 2 days ahead and stored in an airtight container in the refrigerator.
For complete make-ahead and storage instructions for the finished dish, see Leftovers below.
