Asian Ground Beef Noodles

Tired of the same old red tomato pasta? Give your weeknight meals an exciting twist with these Asian Ground Beef Noodles!

This one-pot wonder is packed with bold, savory Asian flavors — ginger, soy sauce, spring onions, and a splash of Chinese dark vinegar. It’s quick, satisfying, and perfect for those nights when you want something flavorful without spending hours in the kitchen.

Why You’ll Love This Recipe

One-pot convenience: Less cleanup, more flavor.
Rich Asian flavors: A delicious balance of savory, spicy, and tangy.

Customizable: Adjust the heat or vinegar to suit your family’s tastes.
Quick to make: Ready in about 20 minutes!

Ingredients

2 tbsp oil
250 g ground beef
2 tbsp soy sauce
1 tsp grated ginger
2 tsp white pepper powder (adjust to your liking)
2 tbsp corn flour (cornstarch)
2 tbsp chopped spring onion
120 g vermicelli (or noodles of choice)
2 tbsp Chinese dark vinegar (optional)
2 tbsp Chinese chili oil (optional)

Instructions

Cook the beef:
Heat oil in a saucepan over medium heat. Add the ground beef and cook until lightly browned, breaking it apart as it cooks.
Add flavor:
Stir in grated ginger and soy sauce. Stir-fry for about 10–15 seconds to let the soy sauce caramelize — this brings out a deep, toasty sweetness.
Simmer the sauce:
Pour in 1 cup of water and add the white pepper powder. Cover and simmer for about 10 minutes, adding a bit more water if needed.
Cook the noodles:
Meanwhile, boil the noodles according to package instructions until al dente. Drain and set aside.
Thicken the sauce:
Mix the corn flour with ½ cup of water, then stir it into the beef mixture. Cook until the sauce thickens and coats the back of a spoon.
Combine:
Toss the cooked noodles into the sauce until evenly coated. Top with chopped spring onions.
Finish with flavor (optional):
Drizzle with Chinese dark vinegar and chili oil for that irresistible, restaurant-style taste!

Recipe Notes

Caramelize the soy sauce: Stir-frying soy sauce briefly in the pan helps develop sweet, smoky depth.
Noodle options: Vermicelli pasta works wonderfully and mimics Chinese hand-pulled noodles, but feel free to use ramen, egg noodles, or any pasta you have on hand.
Make it mild: If you’re sensitive to spice, reduce or omit the white pepper powder or chili oil.

FAQs

Q: What is white pepper powder?
White pepper comes from the same plant as black pepper but is processed differently, giving it a milder, cleaner heat. It’s common in Chinese cooking for a subtle spiciness. If you don’t have it, black pepper works too.

Q: Is corn flour the same as cornstarch?
Yes! In this recipe, “corn flour” refers to cornstarch, which helps thicken the sauce.

Q: What is Chinese black vinegar?
Chinese black vinegar (often Zhenjiang vinegar) is made from glutinous rice and has a rich, tangy flavor. It adds depth and balance to savory dishes.

Q: Where can I buy Chinese chili oil?
You can find brands like Laoganma Chili Oil in most Asian grocery stores, or even make your own at home.

Q: Why add vinegar and chili oil after cooking?
This keeps the base dish family-friendly. You can easily adjust the flavors in your own bowl — a drizzle of vinegar and chili oil transforms it into pure flavor heaven!

Nutrition (per serving)

Final Thoughts

These Asian Ground Beef Noodles are the perfect mix of comfort and excitement — quick to make, deeply flavorful, and endlessly customizable. Whether you’re cooking for one or feeding the whole family, this dish is sure to satisfy every craving.