Chili Garlic Noodles with Ground Beef

Ever since the baby came along, life has been so busy that our meals are usually whatever we can grab in a hurry. But we can’t just eat quick bites or takeout every night, right? That’s why I love making this dish whenever we crave a flavorful noodle stir-fry—chili garlic noodles with ground beef are easy, budget-friendly, and insanely delicious. If your days are just as hectic like ours, give this a try. You will be slurping one of the best noodle stir-fries of all time. 

Chili Garlic Noodles with Ground Beef (2 servings)

Ingredients:

• 1/4 yellow onion (optional)
• 2 cloves garlic
• 2-3 green onions, divided
• 1/2 tsp grated ginger
• 1/2 English cucumber
• 2 servings spaghetti noodles
• 1.5 tbsp neutral-tasting oil
• 8.8 oz (250g) ground beef
• Kosher salt, to taste
• 1/2 tbsp toasted sesame oil

Sauce:

• 2 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp sugar
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 2 tbsp mirin

Instructions:

PREP INGREDIENTS

1. Chop the vegetables: Finely chop the onion (if using) and garlic cloves. Thinly slice the green onions, keeping the whites and greens separate. Grate about ½ teaspoon of ginger. Cut the cucumber into thin matchsticks.

2. Make the sauce: Add all the sauce ingredients in a small container and mix well. Set aside.

MAKE CHILI GARLIC NOODLES WITH GROUND BEEF

1. Bring a pot of water to a boil. Cook the noodles according to the package instructions. (No need to season the water.)

2. Meanwhile, heat the oil in a large wok (or pan) over medium-high heat. Once it gets nice and hot, add the ground beef and spread it out evenly. Season with a pinch of salt and sear for 2 minutes or until the bottom is golden brown. Flip, break up the beef, and stir-fry for another 1 to 2 minutes or until nicely browned.

3. Add the onion, white parts of the green onions, garlic, and ginger. Sauté for 1 minute or until fragrant. (If your beef is too lean and doesn’t release much fat, you can add a little more oil or finely chopped bacon.) 

4. Add the drained noodles and stir-fry for 1 minute or until they are nicely coated.

5. Pour in the sauce and stir-fry for 2 minutes. Turn the heat off. Drizzle with the sesame oil and give it a final mix.

6. To serve, divide into two serving bowls or plates. Top with cucumbers and the green parts of the green onions. Enjoy!

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Chili Garlic Noodles with Ground Beef

Recipe by Aaron and Claire

Servings

2

servings

Ingredients

• 1/4 yellow onion (optional)

• 2 cloves garlic

• 2-3 green onions, divided

• 1/2 tsp grated ginger

• 1/2 English cucumber

• 2 servings spaghetti noodles

• 1.5 tbsp neutral-tasting oil

• 8.8 oz (250g) ground beef

• Kosher salt, to taste

• 1/2 tbsp toasted sesame oil

• Sauce:

• 2 tbsp Korean chili pepper flakes (gochugaru)

• 1 tbsp sugar

• 2 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tbsp mirin

Directions

• Prep Ingredients
• Chop the vegetables: Finely chop the onion (if using) and garlic cloves. Thinly slice the green onions, keeping the whites and greens separate. Grate about ½ teaspoon of ginger. Cut the cucumber into thin matchsticks.
• Make the sauce: Add all the sauce ingredients in a small container and mix well. Set aside.
• Make Chili Garlic Noodles with Ground Beef
• Bring a pot of water to a boil. Cook the noodles according to the package instructions. (No need to season the water.)
• Meanwhile, heat the oil in a large wok (or pan) over medium-high heat. Once it gets nice and hot, add the ground beef and spread it out evenly. Season with a pinch of salt and sear for 2 minutes or until the bottom is golden brown. Flip, break up the beef, and stir-fry for another 1 to 2 minutes or until nicely browned.
• Add the onion, white parts of the green onions, garlic, and ginger. Sauté for 1 minute or until fragrant. (If your beef is too lean and doesn’t release much fat, you can add a little more oil or finely chopped bacon.) 
• Add the drained noodles and stir-fry for 1 minute or until they are nicely coated.
• Pour in the sauce and stir-fry for 2 minutes. Turn the heat off. Drizzle with the sesame oil and give it a final mix.
• To serve, divide into two serving bowls or plates. Top with cucumbers and the green parts of the green onions. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml