Ground Beef Asian Sesame Noodles

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Ground Beef Asian Noodles made in 20 minutes with pantry sauces, tender noodles, and savory beef. A fast, cozy weeknight dinner everyone loves.

Know Before You Scroll

What You'll Need

• Dried noodles, ground beef, garlic, ginger, baby spinach, soy sauce, sesame oil, hoisin

Flavor Profile

Savory, slightly sweet, nutty, and garlicky with a gentle heat

Difficulty Level

Easy

Equipment Needed

• Large skillet, pot for boiling noodles, whisk

Top Tip

Re-stir the sauce right before adding it to the pan so the cornstarch is fully dissolved

Time-Saving Tips

Use pre-minced garlic and ginger from the freezer section

Ingredient Swaps

Ground turkey or chicken works if you want something lighter

In the Test Kitchen

When I was testing these Ground Beef Sesame Noodles, the goal was maximum flavor with minimal effort. The real win here is the sauce. Whisking the cornstarch directly into the soy-based mixture before it hits the pan means it thickens instantly and clings to every noodle without needing a long simmer. Adding the spinach straight into the beef lets it wilt just enough to blend in seamlessly, giving you extra greens without changing the cozy, slurpable vibe.

Ingredient Notes

Sauce Ingredients

Best Choice: Low-sodium soy sauce or tamari to keep the dish balanced

Substitutions: Maple syrup or brown sugar can replace the honey; chili garlic sauce works instead of Sriracha

Noodles

Best Choice: Udon or lo mein for chewy, restaurant-style noodles

Substitutions: Ramen, soba, or even spaghetti all work well

Ground Beef

Best Choice: Lean ground beef so the sauce stays glossy, not greasy

Substitutions: Ground pork, turkey, or chicken

Greens

Best Choice: Baby spinach because it wilts quickly and disappears into the noodles

Substitutions: Thin-sliced kale or shredded napa cabbage

Step By Step Instructions

1. Cook the Noodles

Bring a large pot of salted water to a boil and cook 8 ounces of dried noodles according to package directions. Drain well, then toss with a small drizzle of sesame oil to keep them from sticking. Set aside.

2. Mix the Sauce

In a bowl, whisk together one third cup low-sodium soy sauce, three tablespoons rice vinegar, two tablespoons toasted sesame oil, two tablespoons hoisin sauce, one tablespoon honey, two teaspoons Sriracha, one tablespoon cornstarch, and two tablespoons water until smooth. Set aside.

3. Brown the Beef

Heat one tablespoon of neutral oil in a large skillet over medium-high heat. Add one pound ground beef, one half teaspoon kosher salt, and one quarter teaspoon black pepper. Cook, breaking it up, until fully browned, about six to seven minutes.

4. Add Aromatics and Spinach

Stir in four minced garlic cloves and one tablespoon freshly grated ginger. Cook until fragrant, about one minute. Add eight ounces baby spinach and stir until wilted, another one to two minutes.

5. Thicken the Sauce

Give the sauce a quick re-whisk, then pour it into the skillet. Simmer for two to three minutes until thick, glossy, and coating the beef. Taste and season to taste with more salt or heat if needed.

6. Toss and Finish

Add the cooked noodles and one tablespoon sesame seeds. Toss until every strand is coated in sauce. Remove from heat, top with sliced scallions, extra sesame seeds, and a light drizzle of sesame oil before serving.

Erren's Top Tips

• Re-stir the sauce right before adding it to the pan so the cornstarch is fully dissolved
• Use pre-minced garlic and ginger from the freezer section to save time
• For a lighter version, use ground turkey or chicken instead of beef
• Add extra vegetables like bell peppers or carrots for more color and nutrition

Variations & Add-Ins

• Vegetarian version: Replace ground beef with tofu or tempeh
• Spicier version: Add more Sriracha or red pepper flakes
• Crunchy topping: Add chopped peanuts or crispy wonton strips
• Herbaceous twist: Add fresh cilantro or basil before serving

Storage & Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth if the sauce is too thick.

To freeze, let the dish cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use fresh noodles instead of dried?

Yes, fresh noodles work well. Just reduce the cooking time according to the package instructions.

What if I don't have hoisin sauce?

You can substitute with a mixture of soy sauce, honey, and a touch of peanut butter.

Can I make this gluten-free?

Yes, use gluten-free noodles and tamari instead of soy sauce.