Ingredients
Scale
- 8 oz egg noodles or ramen noodles (cooked & drained)
- 1 lb ground beef
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1 cup shredded carrots
- 1 bell pepper, thinly sliced
- 2 green onions, chopped (separate white and green parts)
- For the Sauce:
- 1/4 cup soy sauce (low sodium recommended)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp brown sugar
- 1/2 tsp red pepper flakes or chili paste (optional)
- Optional Garnish:
- Sesame seeds
- Green onion tops
- Drizzle of chili oil or Sriracha
Instructions
- Cook noodles according to package instructions. Drain and toss with sesame oil to prevent sticking. Set aside.
- Heat oil in a large skillet or wok. Add ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
- Add onion to the skillet and cook until softened. Stir in garlic, ginger, and the white parts of the green onions. Sauté for another minute.
- Add veggies (carrots and bell pepper) and stir-fry for 2–3 minutes until slightly tender but still crisp.
- Whisk sauce ingredients together in a bowl. Pour the sauce into the skillet.
- Add cooked noodles and toss everything together until evenly coated and heated through (about 2–3 minutes).
- Garnish and serve hot, topped with sesame seeds and green onion tops.
Notes
- Use low-sodium soy sauce if preferred.
- Adjust chili paste or red pepper flakes to your heat preference.
- Swap veggies as desired—snap peas, broccoli, or mushrooms work well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 80 mg