Description
These Asian Ground Beef Noodles are a quick, one-pot wonder packed with bold flavors like soy sauce, ginger, and white pepper. Ready in just 20 minutes, this easy vermicelli noodle dish is perfect for busy weeknights and is low in fat and lactose-free for a lighter, satisfying meal.
Ingredients
-
2 tbsp oil
-
250 g ground beef
-
2 tbsp soy sauce
-
1 tsp grated ginger
-
2 tsp white pepper powder (adjust to taste)
-
2 tbsp corn flour (cornstarch)
-
2 tbsp chopped spring onions
-
120 g vermicelli noodles (or preferred noodle)
-
2 tbsp Chinese dark vinegar (optional)
-
2 tbsp Chinese chili oil (optional)
Instructions
-
Cook the Beef: In a saucepan, heat oil over medium heat. Add ground beef and break it apart. Cook until lightly browned.
-
Add Flavor: Stir in ginger and soy sauce, cooking for 10–15 seconds to caramelize the sauce.
-
Simmer: Add 1 cup of water and white pepper powder. Cover and simmer for 10 minutes, adding more water if it reduces too much.
-
Boil Noodles: While beef simmers, cook noodles according to package instructions until al dente. Drain and set aside.
-
Thicken Sauce: Mix corn flour with ½ cup water and stir into the beef. Cook until sauce thickens.
-
Combine: Toss in cooked noodles and mix well.
-
Serve: Garnish with chopped spring onions. Add Chinese dark vinegar and chili oil if desired for extra depth and heat.
Notes
-
Caramelizing soy sauce with the beef enhances its sweet, toasty flavor.
-
Vermicelli mimics the texture of hand-pulled noodles, but any noodle works.
-
Make it spicy with chili oil or add more soy sauce for depth.
