Chewy thick noodles stir fried with tender beef and vegetables in a savory and sweet hoisin-based sauce. This quick and easy hoisin beef noodle stir-fry is ready in 30 minutes and a restaurant-quality meal for the whole family to enjoy!
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This hoisin beef noodle stir fry features tender marinated beef stir-fried with bell peppers, leafy greens, and aromatics in a sweet and savory sauce.
These Asian noodles are scrumptious and it hits the spot every time thanks to the sweet and salty flavors!
Unfortunately this isn't a popular noodle dish served at Chinese restaurants or for takeout but you can easily make this at home with simple ingredients!
This quick noodle stir-fry serves well as a main dish for dinner or lunch. Making it great for a busy weeknight meal when time is of the essence!
The beef is velveted to make the beef super soft and tender! If you're not a fan of beef, feel free to substitute for chicken, pork, shrimp or extra-firm tofu.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Pre-Cooked Thick Yellow Noodles: like lo mein noodles or eggless Miki noodles. Or substitute with yaki soba, ramen noodles or even udon noodles but reduce the blanching time if they're thinner noodles.
- Flank Steak: this is the best cut of beef for most Chinese stir-fries because it has little muscle fibers making for a tender cut. Or substitute with sirloin tip steak, tri-tip steak, hanger steak, top round steak.
- Red bell pepper: or yellow, orange or green bell peppers. Or substitute with carrots.
- Green onion: or substitute with ¼ cup julienned onion.
- Gai lan: regular or baby gai-lan both work and it depends on which texture you prefer. If you're using regular gai-lan, slice the thick stalks into thinner pieces so they cooked faster. Or substitute with yu choy sum or baby bok choy.
- Garlic
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
Noodle Sauce
- Hoisin sauce: This adds a caramelized sweetness to our sauce.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free version.
- Dark soy sauce: this is thicker and darker than regular soy sauce.
- Sesame oil: for that nutty flavor! If you're allergic to sesame, omit completely.
- White granulated sugar: or substitute with cane sugar.
Beef Marinade
- Regular soy sauce
- Cornstarch: to tenderize and velvet the meat to make it juicy and tender. The starch helps to lock in the moisture from the oil and is commonly used in Chinese cooking. Or substitute with potato starch.
- Hoisin sauce
- White granulated sugar: or substitute with cane sugar.
- Baking soda: the key ingredient in Chinese cuisine to tenderize meat by raising the pH to prevent protein bonding! Do not skip!
- Black pepper: or substitute with white pepper.
- Neutral oil
Note: Most Asian grocery stores will carry most of the Asian specific ingredients or check Amazon.
Expert Tips
- Thinly slice beef on a bias with a sharp knife for the most tender cut.
- To thinly slice beef easily, freeze the steak exposed to the freezer air for 45-60 minutes before until the exterior is hardened and slice with a sharp knife.
- Prepare the ingredients in advance as the cooking process is fast!
- Allow the beef to marinate for at least 15 minutes for a very tender cut.
- Don't skip the baking soda or cornstarch in the beef marinade! These are the key ingredients in Chinese cooking for that ultra tender beef.
- Don't over blanch the noodles. Once they're loosened, immediately strain as we are stir-frying them later.
- Use a non-stick pan in the stir-fry process for easy clean up!
- Don't overcook the beef initially since it will continue to stay in the hot pan as the vegetables and noodles cook.
Instructions
Below are step-by-step instructions on how to make hoisin beef noodle stir-fry:
- In a small bowl, combine noodle sauce ingredients. Set aside.
- Thinly slice beef on an angle into ¼-inch thick pieces against the grain. Marinate sliced beef with the marinade ingredients for at least 15 minutes as you work on the other ingredients.
- Bring a large pot or large pan with enough water to boil on medium-high heat. Blanch noodles for 30-40 seconds just until loosened.
- Strain the cooked noodles immediately and set aside. Do not rinse off with cold running water.
- Heat vegetable oil in a large pan on medium high heat. Fry marinated beef until 75% cooked.
- Toss in bell peppers, gai-lan, garlic and green onions and cook until gai-lan has softened.
- Toss in noodles with noodle sauce until combined. Remove off heat and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing this hoisin beef noodle stir-fry as the noodles and vegetables will become soggy.
Pairing Suggestions
Hoisin beef noodle stir-fry serves well with:
- starters like egg rolls, crab rangoons, egg drop soup, hot and sour soup
- white or brown rice, cauliflower rice, or fried rice
- cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
- protein dishes like Mongolian Chicken, Mongolian Beef, Honey Walnut Shrimp, Bang Bang Shrimp, Soy Garlic Tofu, Chinese Braised Tofu and more!
FAQ
Can I make this in advance?
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
Can I substitute with another protein?
Yes, feel free to substitute with sliced chicken, pork, shrimp or extra-firm tofu.
What kind of noodles did you use?
I like using Miki noodles as they're thick and yellow in color. The ones I'm using look like the below in its packaging. 
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📖 Recipe
Quick & Easy Hoisin Beef Noodle Stir-fry
Chewy thick noodles stir fried with vegetables in a savory and sweet hoisin-based sauce. This quick and easy hoisin beef noodle stir-fry is ready in 30 minutes and a restaurant-quality meal for the whole family to enjoy!
Ingredients
- 14 oz thick yellow noodles like pre-cooked lo mein or Miki noodles
- ½ lb flank steak or see above Blog Post for substitutes
- ½ red bell pepper julienned
- 1 green onion finely chopped
- 2 cups gai lan chopped into 2-inch long segments with ends trimmed
- 3 cloves garlic minced
- 1 tablespoon vegetable oil or any neutral oil
Noodle sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce or vegetarian stir-fry sauce
- ½ tablespoon regular soy sauce
- ½ teaspoon sesame oil
- ¼ tablespoon white granulated sugar or cane sugar
Beef Marinade
- ¾ tablespoon cornstarch
- ½ tablespoon regular soy sauce
- ½ tablespoon vegetable oil or any neutral oil
- 1 teaspoon hoisin sauce
- ¼ teaspoon white granulated sugar or cane sugar
- ¼ teaspoon baking soda
- ⅛ teaspoon black pepper or white pepper
Instructions
- In a small bowl, combine noodle sauce ingredients. Set aside.
- Thinly slice beef on an angle into ¼-inch thick pieces against the grain. Marinate sliced beef with the marinade ingredients for at least 15 minutes as you work on the other ingredients.
- Bring a large pot or large pan with enough water to boil on medium-high heat. Blanch noodles for 30-40 seconds just until loosened.
- Strain the cooked noodles immediately and set aside. Do not rinse off with cold running water.
- Heat vegetable oil in a large pan on medium high heat. Fry marinated beef until 75% cooked.
- Toss in bell peppers, gai-lan, garlic and green onions and cook until gai-lan has softened.
- Toss in noodles with noodle sauce until combined. Remove off heat and enjoy!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 851kcal | Carbohydrates: 162g | Protein: 29g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 982mg | Potassium: 772mg | Fiber: 8g | Sugar: 13g | Vitamin A: 3587IU | Vitamin C: 67mg | Calcium: 114mg | Iron: 4mg
Ling
Great easy and tasty recipe. Brilliant for a quick midweek meaI Will definitely make it again.
christieathome
Thank you for making my recipe Ling! I am so glad to hear that you enjoyed it!
Heidi | The Frugal Girls
Your hoisin sauce and marinade really sends this beautiful stir fry over the top. So yummy! ❤
makimamatess
I made this recipe with rib eye steak and it was wonderful! I sprinkled some white pepper at the end and thoroughly enjoyed it. This is a keeper!
christieathome
Thank you so much for making my recipe Maki! I'm so glad you enjoyed it 🙂