Hoisin Beef Noodles Recipes

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HOISIN BEEF NOODLES



Hoisin Beef Noodles image

Hoisin Beef Noodles - Let's find a more fun way to use up that ground beef in your fridge! This recipe is made with an easy sauce, tender ramen noodles, crunchy veggies, and lots of beef. Check out my easy-to-follow instructions plus all the amazing ways you can customize this recipe to fit the ingredients you have at home!

Provided by Joanna Cismaru

Categories     Dinner     Lunch

Time 25m

Number Of Ingredients 14

1 tablespoon olive oil
1 pound ground beef
1 medium onion (sliced)
3 cloves garlic (minced)
1 cup bok choy (shredded)
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
3 green onions (chopped)
2 tablespoon sesame seeds
1 large carrot (shredded or sliced thin)

Steps:

  • Cook Noodles: Cook the ramen noodles according to package instructions until al dente. Drain and set aside.
  • Cook Beef: Heat the olive oil in a large wok or skillet over high heat. Add the ground beef and spread it out in the pan. Let it cook without touching it for at least 5 minutes or until all the meat juice has evaporated and there's a char on the bottom. Using a spatula flip the charred beef and toss it around.
  • Add veggies: Add the onion to the wok and cook for another minute, then add the garlic and cook for another 30 seconds or until aromatic. Add the bok choy and carrot and cook for another minute or until the carrot wilts just a bit. Turn off the heat.
  • Stir in noodles and sauces: Add the noodles to the wok then add the oyster sauce, hoisin sauce, dark soy sauce, vinegar and sesame oil to the wok and toss until everything is well combined.
  • Garnish and serve: Garnish with green onions, sesame seeds and serve.

Nutrition Facts : Calories 649 kcal, Carbohydrate 52 g, Protein 32 g, Fat 34 g, SaturatedFat 11 g, Cholesterol 74 mg, Sodium 2027 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

HOISIN BEEF NOODLES | MARION'S KITCHEN



Hoisin Beef Noodles | Marion's Kitchen image

Dive into a bowl of these savoury, bouncy noodles, overflowing with savoury, charred beef mince... no soggy, greyness in sight, guaranteed! My secret trick will get you winning results, every time.

Provided by Bee

Yield 4

Number Of Ingredients 13

2 tbsp vegetable oil
500g (1 lb) beef mince
1 onion, sliced
2 garlic cloves, finely chopped
2 cups shredded Chinese cabbage (also known Napa or wombok cabbage)
1 cup shredded carrot
250g (9 oz) fresh Chinese egg noodles
2 tbsp oyster sauce
2 tbsp hoisin sauce
1 tsp dark sweet soy sauce
2 tsp white vinegar
¼ cup finely sliced spring onion (scallions)
sesame seeds, to serve

Steps:

  • Step 1.Heat the vegetable oil in a wok or large frying pan over high heat. Add the beef mince and spread it out in pan. Leave the beef to sear and cook for at least 5-6 minutes or until the meat juices evaporate and the beef starts to char. Now use a spatula to lift the charred beef from the pan and toss it around.
  • Step 2.Now add the onion and stir-fry for another minute. Add the garlic and stir-fry for another 20 seconds. Then add the cabbage and stir-fry for another 20 seconds. Then toss through the carrot until it's just wilted. Turn the heat off and set aside.
  • Step 3.Cook the noodles in boiling water for a minute or until just al dente. Drain and add to the pan with the beef. Turn the heat back to high and add the oyster sauce, hoisin sauce, dark sweet soy sauce and vinegar. Toss until well combined. Scatter over the spring onion and sesame seeds before serving.

STIR-FRIED BEEF WITH HOISIN SAUCE



Stir-fried beef with hoisin sauce image

Quick, easy to make and healthy

Provided by Good Food team

Categories     Dinner, Lunch

Time 25m

Number Of Ingredients 13

1 tbsp soy sauce
1 tbsp dry sherry
2 tsp sesame oil
1 fat garlic clove , crushed
1 tsp finely chopped fresh root ginger (or fresh ginger paste in a jar)
200g lean sirloin steak , thinly sliced across the grain
1 tbsp sesame seeds
1 tbsp sunflower oil
1 large carrot , cut into matchsticks
100g mangetout , halved lengthways
140g mushrooms , sliced
3 tbsp hoisin sauce
Chinese noodles , to serve

Steps:

  • Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
  • Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
  • When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
  • Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
  • Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

Nutrition Facts : Calories 390 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 2.41 milligram of sodium

ASIAN GROUND BEEF NOODLE BOWLS



Asian Ground Beef Noodle Bowls image

Easy and quick to make using Top Ramen® noodles and ground beef. Great for a busy school night.

Provided by Yoly

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 14

1 pound ground beef
2 teaspoons green onion, white part only, thinly sliced
2 ½ cups water
2 (3 ounce) packages ramen noodles (such as Nissin® Top Ramen®)
1 (12 ounce) package frozen Asian vegetable medley
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon Sriracha sauce
1 tablespoon brown sugar
1 tablespoon chopped fresh cilantro
½ teaspoon Chinese five-spice powder
¼ teaspoon ground ginger
2 tablespoons green onions, green parts only, thinly sliced
2 teaspoons sesame seeds

Steps:

  • Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
  • Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
  • Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
  • Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

Nutrition Facts : Calories 344.9 calories, Carbohydrate 25.8 g, Cholesterol 71.4 mg, Fat 16.5 g, Fiber 4.5 g, Protein 23.8 g, SaturatedFat 5.9 g, Sodium 1063.6 mg, Sugar 6.8 g

GINGER-HOISIN BEEF AND SCALLIONS ON CRISPY NOODLE CAKES



Ginger-Hoisin Beef and Scallions on Crispy Noodle Cakes image

Categories     Beef     Ginger     Marinate     Cocktail Party     Spring     Gourmet

Yield Makes about 32 hors d'oeuvres

Number Of Ingredients 8

1/4 pound rice noodles (rice vermicelli)
8 thin scallions
2 tablespoons grated peeled fresh gingerroot
about 1/2 cup vegetable oil
a 1-pound piece beef tenderloin
1/4 cup fresh lime juice
1/4 cup hoisin sauce
2 tablespoons soy sauce (preferably Kikkoman)

Steps:

  • Fill a 4-quart kettle three fourths full with water and bring to a boil. Cook noodles in boiling water until tender, about 3 minutes, and drain in a colander. Finely chop white and pale-green parts of scallions, reserving dark-green parts. In a bowl toss noodles with chopped scallions and 1 tablespoon each of gingerroot and oil until combined well.
  • To cook noodle "cakes," in a large nonstick skillet heat enough oil to cover bottom of skillet over moderate heat until hot but not smoking. Drop some noodles by heaping tablespoons (see note, beginning of recipe), evenly spaced, into skillet and with a fork spread to form 1 1/2 inch circles. Cook noodle cakes until golden and crisp, about 2 minutes on each side. With tongs transfer noodle cakes as cooked to paper towels to drain. Make more noodle cakes in same manner, adding more oil to skillet as needed. Noodle cakes may be made 1 day ahead and kept in an airtight container at room temperature.
  • Pat tenderloin dry and halve lengthwise. Cut each piece in half lengthwise to form 2 long strips (4 long strips total). In a bowl whisk together lime juice, hoisin and soy sauces, and remaining tablespoon gingerroot. Put beef and hoisin mixture into a sealable heavy-duty plastic bag. Marinate beef, covered and chilled, turning bag over once or twice, at least 1 hour and up to 6.
  • Preheat oven to 450°F.
  • Remove beef from bag and transfer marinade to a small saucepan. Simmer marinade 2 minutes and cool completely. Ginger-hoisin sauce keeps, covered and chilled, 1 day.
  • In a heavy skillet heat 1/2 tablespoon oil over moderately high heat until just smoking and brown beef on all sides, about 3 minutes total for each piece. Transfer beef to a small shallow roasting pan and cook in middle of oven 10 to 12 minutes for medium-rare. Transfer beef to a cutting board and let stand 20 minutes. Beef may be cooked 1 day ahead and chilled, covered.
  • While beef is standing, cut reserved scallion greens into 1 1/2-inch-long thin julienne strips. Chill scallion greens, wrapped in a dampened paper towel, at least 10 minutes and, in a sealable plastic bag, up to 1 day.
  • Cut beef into 1/4-inch-thick slices and top each noodle cake with 1 slice. Top beef slices with about 1/4 teaspoon sauce and a few scallion greens.

HOISIN BEEF NOODLES



Hoisin Beef Noodles image

This is a great recipe that uses up ingredients that I always have on hand. I often switch the ground beef for ground turkey and I like to use whole wheat egg noodles instead of the Chinese noodles. I found this recipe in a Canadian Living cookbook called "Make it Tonight".

Provided by cooking for boys

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
1 lb lean ground beef
3 garlic cloves, minced
3 cups sliced mushrooms
2 carrots, thinly sliced
1 sweet red pepper, sliced
1 cup beef stock
1/3 cup hoisin sauce
3 tablespoons soy sauce
1 teaspoon hot pepper sauce (optional)
1 (450 g) package precooked chinese noodles
1 tablespoon cornstarch
2 cups bean sprouts
2 green onions, chopped

Steps:

  • In a large skillet, heat oil over high heat; brown beef and garlic, breaking up meat with spoon, about 5 minutes. Spoon off any fat. Add mushrooms and carrots; cook over medium-high heat until mushrooms are tender and liquid is evaporated, about 7 minutes.
  • Add red pepper, stock, hoisin sauce, soy sauce and hot pepper sauce; bring to boil.
  • Meanwhile, gently loosen noodles under warm water; drain and add to pan. Whisk cornstarch with 1 tbsp cold water; stir into pan and cook, stirring, until thickened, about 1 minute.
  • Serve topped with bean sprouts and green onion.

HOISIN NOODLES WITH BEEF AND BROCCOLI



Hoisin Noodles With Beef and Broccoli image

An Asian-inspired dish from Weight Watchers - great for quick stir-fry dinners (7 points per 2 cup serving). Makes enough for leftovers.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

5 cups small broccoli florets
1/2 lb soba noodles (or vermicelli)
1 flank steak, trimmed (1 1/2 pounds)
3 tablespoons hoisin sauce
1 lime, juiced
1 1/2 teaspoons asian chili-garlic sauce
1 teaspoon cornstarch
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 tablespoon fresh ginger, peeled and minced

Steps:

  • Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, 2 minutes. Remove with a slotted spoon to a plate. Return the water to a boil and cook the noodles according to package directions.
  • Meanwhile, cut the steak in half lengthwise. Cut crosswise into 1/4 inch slices. Mix the hoisin sauce, lime juice, chili-garlic paste, and cornstarch in a small bowl until smooth.
  • Spray a large non-stick skillet (or wok) with nonstick spray and set over a medium-high heat. Add one-third of the beef and cook, stirring constantly, just until browned, 1-2 minutes. Transfer to a plate and repeat with the remaining beef.
  • Add the bell pepper and onion to the skillet. Reduce the heat and cook, stirring constantly, until crisp-tender, 5 minutes. Add the ginger and cook, stirring constantly, until fragrant, 1 minute. Add the hoisin sauce mixture and cook, stirring frequently, until the sauce simmers, 1 minute. Add the beef and broccoli, cook, stirring frequently until heated through, 2 minutes.
  • Drain the noodles. Rinse under cold water until cool and drain. Transfer 1 1/2 cups of the beef mixture and 2 cups of the noodles into separate containers and let cool. Cover and refrigerate up to 3 days for later use. Add the remaining 2 cups of noodles to the skillet and cook until heated through, 1 minute.

HOISIN BEEF WITH CRISPY NOODLE CAKE



Hoisin beef with crispy noodle cake image

Marinade sirloin steak in Chinese sauce, then serve with an omelette-like, egg noodle patty with vegetables

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

300g/11oz piece rump or sirloin steak
3 tbsp hoisin sauce
small bunch mint , leaves only
6 radishes , thinly sliced
3 eggs , beaten
200g dried egg noodle , cooked
140g stir-fry vegetable (we used beansprouts, spring onions, peppers, cabbage and mushrooms)
1 tbsp sweet chilli sauce
1 tbsp soy sauce
2 tbsp sunflower oil

Steps:

  • In a shallow dish, coat the steak with the hoisin sauce and some black pepper. Leave to marinate while you make the noodle cake.
  • Mix all the ingredients (apart from the oil) for the noodle cake with some black pepper in a medium-sized bowl. Heat half the oil in a medium-sized, non-stick frying pan (or omelette pan). Tip in the eggy mixture and cook over a medium heat for about 3-4 mins until golden. Turn over - the easiest way is to put a flat plate on top of the frying pan - invert to release the cake, then slide back in. Cook for another 3-4 mins, then slide out and keep warm in a low oven while you cook the steak.
  • Give the pan a quick wipe and heat the rest of the oil. Cook the steak for about 2-3 mins each side (depending on the thickness of your steak) for medium-rare, or longer for well done. Rest for a couple of mins, then serve in slices, scattered with the mint and radish, with the noodle cake.

Nutrition Facts : Calories 649 calories, Fat 37 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 3.4 milligram of sodium

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From splendidtable.org


HOISIN BEEF NOODLES | CANADIAN LIVING
2005-07-14 Meanwhile, gently loosen noodles under warm water; drain and add to pan. Whisk cornstarch with 1 tbsp (15 mL) cold water; stir into pan and cook, stirring, for 1 minute or until thickened. Serve topped with bean sprouts and green onions.
From canadianliving.com


STIR-FRIED HOISIN NOODLES - CONNOISSEURUS VEG
2017-08-14 While the noodles soak, whisk the hoisin sauce, peanut butter, soy sauce, and water together in a small bowl. Coat the bottom of a large skillet with oil and place it over high heat. When the oil is hot, add the garlic, white parts of scallions, and chiles. Stir-fry for about 1 minute, until the garlic is very fragrant and the chiles begin to ...
From connoisseurusveg.com


HOW TO MAKE A BETTER BEEF NOODLE STIR-FRY | HOISIN BEEF NOODLE …
How to make your Chinese beef noodle stir-fries 'beefier' and waaaaay BETTER! All my tips and tricks!Get the recipe: https://www.marionskitchen.com/hoisin-be...
From youtube.com


LAST MINUTE DINNER SORTED: COOK HOISIN BEEF MEATBALLS TONIGHT
2022-06-09 Add noodles, broccoli, and carrot to pot of boiling water. Stir, remove from heat and cover with a lid. Leave for 5 minutes, then drain well and return to pot with sesame oil, soy sauce and vinegar.
From stuff.co.nz


HOISIN BEEF NOODLES - MARION'S KITCHEN - MASTERCOOK
2021-12-29 Ingredients. 2 tbsp vegetable oil. 500g (1 lb ) beef mince. 1 onion, sliced. 2 garlic cloves, finely chopped. 2 cups shredded Chinese cabbage (also known Napa or wombok cabbage) 1 cup shredded carrot. 250g (9 oz) fresh Chinese egg noodles. 2 tbsp oyster sauce.
From mastercook.com


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