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Close up of egg noodles with ground beef topped with cucumber, cilantro, and green onions.
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Egg Noodles with Ground Beef (the best version)

This Egg Noodles with Ground Beef recipe is so delicious and comes together in 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American, Asian
Servings: 4 people
Calories: 1193kcal
Author: Emily Roz

Ingredients

  • 100ml sunflower oil or any vegetable oil
  • 2 tablespoon gochugaru fine powder or any fine mild chili powder
  • 1 tablespoon crushed chillies
  • 4 garlic cloves finely minced
  • 2 tablespoon sesame seeds
  • 500g ground beef I used 15% fat content.
  • 3 tablespoon light soy sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sugar
  • 2 tablespoon peanut butter
  • 150ml water or for extra flavour you could use beef or chicken stock.
  • 500g fresh egg noodles

Toppings

  • Cucumber sliced
  • Cilantro roughly chopped
  • Green onions sliced

Instructions

  • Place a frying pan on medium heat. Add in your oil followed by the chilli flakes, sesame seeds, chilli powder, and garlic. Mix thoroughly and then add in your ground beef and stir fry for 5 minutes until turned brown.
  • Meanwhile, make your sauce by combining soy sauce, rice wine vinegar, sesame oil, sugar, and peanut butter. Mix until smooth.
  • Pour in your soy sauce mixture followed by 150ml water (or stock). Give everything a good stir and reduce to low. You should have a saucy ground beef spicy situation. Taste and then season with salt and pepper based on your preference. Cook for a further 5 minutes while your noodles cook.
  • Cook your egg noodles to packet instructions in salted boiling water.
  • Once you've drained your noodles, divide them between four bowls and evenly top with your ground beef sauce. Top with sliced cucumber, chopped cilantro, and green onions. Mix thoroughly and enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To double quantity: This recipe can be doubled to make the dish for 8 people.
Top tips:
  1. The higher the fat % of your ground beef, the juicer and the tastier the beef will be. 
  2. If you're wanting to make a creamier sauce for the beef noodles, I'd recommend adding some light cream or even some milk into the beef pan until it reaches the consistency you'd like. 
  3. Make sure to salt the water when cooking noodles. This adds so much flavour!
Storage: Place any leftover beef noodles into airtight containers and into the fridge for up to 3 days. 
Freezing: Once again, let the dish cool, then store in airtight containers. Place in the freezer for up to 3 months. Leave to thaw overnight in the fridge before reheating. The textures might have changed a bit but it should still taste delicious. Follow the reheating instructions below!
Reheating: Whether you're reheating in the airtight container or in a saucepan, I highly recommend adding a few tablespoons of milk, water, or light cream to loosen up the sauce to help retain it's moisture. Heat until piping hot and enjoy!

Nutrition

Calories: 1193kcal | Carbohydrates: 100g | Protein: 44g | Fat: 70g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 39g | Trans Fat: 2g | Cholesterol: 194mg | Sodium: 1035mg | Potassium: 864mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1857IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 7mg