Spicy Beef Noodles (Ready in 20 Minutes)

Name: Spicy Beef Noodles (Ready in 20 Minutes)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tablespoon avocado oil; 1 medium onion (thinly sliced); 1 pound ground beef (80/20); 1 medium Fresno pepper (thinly sliced or use red bell pepper); ½ teaspoon kosher salt; 4 cloves garlic (thinly slices); ¼ cup soy sauce; 2 tablespoons hoisin sauce; 2 tablespoons brown sugar; 2 tablespoons lime juice; 2 teaspoons Sambal Oelek ground chili paste (or more to taste); 4 green onion (finely chopped); 1 teaspoon cornstarch; 12 ounces wonton wrappers (cut in half and stretch as noodles); 1 tablespoon sesame oil

This Spicy Beef Noodles recipe features savory ground beef and wonton wrapper noodles tossed in a homemade sauce made from ginger, soy sauce, sambal oelek, hoisin, and garlic. Everything comes together in about 20 minutes, making it great for any night of the week!

Jump to Recipe

Serving bowls with beef, noodles, and scallions.

Why This Recipe Works

It’s hard to turn down a great Chinese takeout meal, but with restaurant prices soaring, these spicy beef noodles have become my go-to takeout replacement! With only 20 minutes of prep and cooking time, this recipe is perfect for busy evenings.

I use simple pantry staples, like soy sauce, hoisin sauce, ground beef, sambal oelek, and a few other seasonings, to pack this dish with spicy, savory, and umami elements that always hit the spot.

I also replace regular rice or ramen noodles with cut-up wonton wrappers. It’s a quick alternative that cooks in minutes and absorbs the sauce unbelievably well! Serve your noodles on their own, or pair them with chicken lo mein and beef yakisoba noodles for a full takeout spread!

Ingredients

Avocado Oil: To sauté the onion without adding any flavor to the final dish.
Onion: Adds a sweet, aromatic base. White and yellow onions both work here.
Ground Beef: For the ideal balance of richness and juiciness, I use 80/20 ground beef.
Fresno Pepper: Infuses the dish with a moderate level of heat and a slightly fruity undertone.
Garlic: Provides a pungent, earthy flavor. Use fresh garlic for the best results.
Ginger: Adds a warm, spicy kick that brightens the overall taste. Use fresh ginger, too!
Soy Sauce: Infuses the dish with a salty umami flavor that complements the beef.
Hoisin Sauce: Offers a sweet and tangy taste that balances the saltiness of the soy sauce and adds layers of complexity to the dish.
Brown Sugar: Balances the acidity and heat with its molasses sweetness.
Lime Juice: Adds a fresh zestiness that cuts through the richness of the beef.
Sambal Oelek: Brings the heat and a touch of tang. Look for sambal oelek at large grocery stores in the international aisle or your local Asian food market.
Green Onion: Adds a fresh, crisp finish and a pop of color to the dish.
Cornstarch: Thickens the sauce, helping it cling to the noodles and beef.
Wonton Wrappers: I use wonton wrappers, cut into pieces, as a noodle alternative for a unique, chewy element. Look for wonton wrappers at your local Asian food market.
Sesame Oil: Imparts a toasty, nutty aroma that rounds out the flavor profile.

Cutting wonton wrappers, browning ground beef, and boiling wonton wrappers.

Instructions

Sauté the Onions: Heat the avocado oil and a thinly sliced onion in a wok over medium-high heat. Sauté the onions for about 3 minutes until the pieces begin to soften.
Brown the Beef: Incorporate the ground beef, breaking it into smaller chunks. Cook it until mostly browned, around 3-5 minutes.
Add Aromatics: Stir in the sliced Fresno pepper and thinly sliced garlic, cooking for an additional minute until they release their aromas.
Prepare the Sauce: In a small bowl, whisk together the soy sauce, hoisin, brown sugar, lime juice, sambal oelek, and cornstarch until no clumps remain.
Simmer the Mixture: Add the mixed sauce to the wok, bringing it to a boil. Reduce the heat and simmer the sauce for a couple of minutes until it slightly thickens.
Boil the Noodles: Bring a pot of water to a boil, generously salt it, and add the sesame oil. Cut your wonton wrappers into 4 pieces and boil them until they’re tender yet firm.
Assembly: Drain the noodles and add them to the wok, stirring to combine everything. If needed, use some of the noodle’s starchy water to adjust the sauce’s consistency.
Final Touches: Gently stir in the chopped green onions, then serve your spicy beef noodles immediately while hot!

Skillet with noodles, ground beef, and scallions.

Substitutions & Variations

Ground Beef: For a leaner option, try 90/10 ground beef, turkey, or chicken.
Fresno Pepper: If you prefer less spice, use a red bell pepper instead of Fresno for a sweeter, milder flavor.
Soy Sauce: For a gluten-free option, use tamari or coconut aminos.
Brown Sugar: If you’re out of brown sugar, replace it with coconut sugar or maple syrup.
Lime Juice: For an extra tang, swap lime juice with rice vinegar.
Sambal oelek: If you can’t find sambal oelek, crushed red pepper flakes also work.
Noodles: For more traditional options, opt for rice, ramen, egg, or wonton noodles.
Vegetables: Increase the nutrition by adding bok choy, shredded carrots, or snow peas.

Storing & Reheating

Keep your spicy beef noodles as delicious as day one with these storing and reheating tips:

Fridge: Once cooled, you can store leftovers in an airtight container for up to 3 days.
Freezer: You can freeze the leftovers in a container for up to 2 months. Once thawed, the noodles might have a softer texture, though.
Reheating: If frozen, thaw leftovers in the fridge overnight. Warm your noodles on the stove over medium heat, adding a splash of water or broth to loosen the sauce if necessary.

Hands picking up noodles with chopsticks.

Expert Tips

Control the Heat: Adjust the sambal oelek up or down to suit your spice preferences. I suggest starting with a small amount and adding more as needed.
Cut the Noodles Uniformly: To ensure consistency in each bite, cut the wonton wrappers into uniform pieces so they cook at the same rate.
Boil the Noodles Separately: Cooking the wonton wrapper noodles separately from the rest prevents them from absorbing too much sauce and becoming mushy.
Reserve the Pasta Water: Keeping some pasta water on hand allows you to adjust the sauce’s consistency after adding the noodles. Don’t drain it all!

FAQs

How can I make gluten-free spicy beef noodles?

Swap soy sauce for tamari or coconut aminos and use gluten-free wonton wrappers or noodles. Remember to check all of your ingredients to ensure they’re gluten-free, too.

Can I make this dish vegetarian?

Of course! You can use plant-based ground meat, like Beyond Beef, and check the sauce ingredients for animal products.

How do I prevent the noodles from sticking together?

The sesame oil in the boiling water helps prevent the wonton wrapper noodles from sticking together. If they are still stuck together, you can toss them in more sesame oil immediately after cooking.

Bowl of spicy beef noodles with chopsticks.

If you enjoyed this spicy beef noodles recipe, check out some more savory and satisfying noodle dishes like these:

If you try this Spicy Beef Noodles recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!