Asian ground beef noodles recipe
Try this easy and delicious Asian ground beef noodles. Made with gluten-free spaghetti and a flavorful sauce, perfect for the family.
Servings: 8 servings
Ingredients
- 2.5 oz yellow onion thin sliced
- 0.8 oz garlic clove thin sliced, 5 large cloves
- 12 oz broccoli florets
- 1 tbsp avocado oil
- 1 lb ground beef
- 0.5 tsp coarse sea salt plus extra to salt the water
- 8.8 oz thin spaghetti noodles 250 gram
- 2 tbsp Chinese cooking wine or chicken stock
- 2 bulb scallions chopped
- Toasted white sesame seeds garnish
For the sauce:
- 3 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1.5 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 1 tbsp distilled white vinegar
- ¼ tsp ground black pepper
- 6 tbsp reserved noodle water
Instructions
- PREP: Thin slice the onion and garlic. Break up the broccoli into florets and in similar sizes. In a measuring cup, combine the sauce ingredients from oyster sauce to pepper. Set them aside ready to use.
- BEEF: Preheat a large (12-inch or large) saute pan or wok over medium heat until it feels quite warm. Add the oil and the beef. Turn heat up to medium-high and use a wooden spoon to break the meat into fine bites. Season with salt and saute until the ground meat is cooked through and lightly browned, about 6 minutes.
- BOIL NOODLES: In the meantime, bring a large pot of water to boil and season with salt. Add the noodles and follow the package instructions to boil to al dente.
- AROMATICS & BROCCOLI: Once the beef is browned, add the garlic and onion. Saute for 1-2 minutes or until you can smell the aroma. Add the broccoli and a splash of cooking wine, saute for 3 minutes or until the florets just turn tender and crisp. Turn off the heat while waiting for the noodles to boil.
- ADD NOODLES & SAUCE: Reserve 6 tbsp of noodle water, drain the noodles and add them directly into the pan without rinsing. Turn heat up to high, toss with the noodles for a few seconds then pour in the sauce, along with the noodle water. Continue tossing and scooping from the bottom up to incorporate then turn off the heat.
- SERVE: Serve over pasta bowls and garnish with scallions and toasted sesame seeds. Serve warm.
Video
Notes
- Other types of noodles to use: ramen noodles, rice noodles, chow mein noodles, egg noodles, zucchini noodles or Shirataki noodles.
- Cookware: Use a large pan that can hold all the ingredients. A 6-quart Dutch oven works well too.
- Chinese cooking wine substitute: Use gluten-free Japanese mirin, Taiwanese michu (not GF), dry sherry, cooking sake, or chicken stock.
- Storage: Store in an airtight container in the fridge for up to 4 days. To reheat, sprinkle a little water over the noodles and microwave on medium for 1 minute, stir, and microwave for a few more seconds until warmed through
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 31g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 746mg | Potassium: 410mg | Fiber: 3g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 40mg | Calcium: 50mg | Iron: 2mg