Ingredients
Method
- Cook the noodles according to package directions. Drain and set aside.
- In a large skillet or wok, heat oil over medium-high heat. Add ground beef and cook until browned, about 5–6 minutes.
- Add garlic and ginger. Cook for 30 seconds until fragrant.
- In a bowl, whisk together soy sauce, brown sugar, hoisin sauce, and red pepper flakes. Pour into the skillet.
- Add the cornstarch slurry and simmer for 2–3 minutes until the sauce thickens.
- Toss in the cooked noodles and stir well to coat.
- Turn off the heat, garnish with green onions and sesame seeds, and serve hot.
Nutrition
Notes
Pro Tips:
Use 80/20 ground beef instead of lean varieties because the fat renders out to create a rich base for your sauce while keeping the meat incredibly tender and flavorful throughout the quick cooking process. Cook your noodles 1 minute less than package directions, then finish them directly in the beef mixture—they'll absorb the sauce while reaching perfect texture, preventing the mushy disaster of overcooked pasta. Add your garlic and ginger only after the beef has fully browned and you've pushed it to one side of the pan, because direct contact with hot oil for just 30 seconds releases maximum flavor without burning. Double your scallions and add half during cooking for sweetness, half raw at the end for sharp bite—this two-stage technique gives you complex onion flavors that make the dish taste like it simmered for hours.
Use 80/20 ground beef instead of lean varieties because the fat renders out to create a rich base for your sauce while keeping the meat incredibly tender and flavorful throughout the quick cooking process. Cook your noodles 1 minute less than package directions, then finish them directly in the beef mixture—they'll absorb the sauce while reaching perfect texture, preventing the mushy disaster of overcooked pasta. Add your garlic and ginger only after the beef has fully browned and you've pushed it to one side of the pan, because direct contact with hot oil for just 30 seconds releases maximum flavor without burning. Double your scallions and add half during cooking for sweetness, half raw at the end for sharp bite—this two-stage technique gives you complex onion flavors that make the dish taste like it simmered for hours.