Asian Ground Beef Noodles (Print-Friendly Version)
Tender noodles tossed in savory beef, soy and ginger sauce for an easy, bold-flavored Asian comfort dish.
# What You'll Need:
→ Main Ingredients
01 -
450 g ground beef (80/20 lean-to-fat ratio)
02 -
2 tablespoons naturally brewed soy sauce
03 -
1 tablespoon freshly grated ginger
04 -
1/4 teaspoon white pepper powder
05 -
240 ml water
06 -
170 g vermicelli noodles
07 -
2 tablespoons chopped spring onion (white and green parts)
→ Thickening Slurry
08 -
1 tablespoon corn flour
09 -
120 ml cold water
→ Optional Additions
10 -
1 teaspoon Chinese dark vinegar
11 -
1 teaspoon Chinese chili oil
# How to Make It:
01 -
Heat oil in a saucepan over medium heat. Add ground beef and break apart with a wooden spoon. Cook for 3–4 minutes until partially browned, leaving some pink.
02 -
Stir in grated ginger and soy sauce. Cook for 10–15 seconds until fragrant. Add water and white pepper powder. Cover and simmer over low heat for 10 minutes.
03 -
Bring a large pot of salted water to a boil. Add vermicelli noodles and cook until al dente, about 3–5 minutes. Drain and set aside.
04 -
Combine corn flour and cold water to form a smooth slurry. Stir into the beef mixture and cook for 1 minute until the sauce thickens and takes on a glossy appearance.
05 -
Add cooked noodles to the beef sauce and toss gently until evenly coated. Garnish with chopped spring onion and, if desired, drizzle with dark vinegar and chili oil.
# Additional Tips:
01 -
White pepper introduces an earthy depth that highlights the savory flavors typical in Asian cuisine.
02 -
Reserve a small amount of noodle cooking water to adjust the sauce consistency if it becomes too thick.
03 -
Allow the noodles and beef to rest for 2 minutes before serving so the flavors fully infuse.