Hoisin Beef Noodles
This hoisin beef is a flavorful and simple dish made with ground beef, veggies, gluten-free ramen, and a homemade soy-free hoisin sauce.
Why you’ll Love these Hoisin Beef Noodles
Whenever I’m looking for both easy and nourishing weeknight recipe that my whole family will love, I love a dish like this hoisin beef noodles. I love a ramen stir fry like my chicken and broccoli ramen stir fry, but this recipes uses beef and some different ingredients to switch it up! Here’s why you are going to love this recipe…
- It’s super easy to make. No fancy steps, just blending the sauce, boiling ramen and simple stir fry. It can easily be ready in under 30 minutes.
- It’s flexible. You can use ground chicken if you prefer or a different type of noodle. You can try different vegetables in it as well!
The Ingredients for Hoisin Beef Noodles
See the recipe card below for full information on ingredients and quantities.
- Medjool Dates, Coconut Aminos, Rice Vinegar, Arrowroot Starch, and Blackstrap Molasses. These ingredients are most of the ingredients for the delicious sauce!
- Almond Butter. You can omit the almond butter or replace with tigernut butter for AIP.
- Chinese Five Spice. Omit for AIP.
- Gluten-Free Ramen. I love ramen in this recipe, and this is my favorite GF ramen! I’m a happy customer and affiliate, and use it in my home all the time! You can also use gluten-free spaghetti or cassava spaghetti. It’s a bit different, but the general flavors are still the same!
- Ground Beef. Ground chicken or turkey will also work.
- Salt, Pepper, and Avocado Oil.
- White Onion, Garlic, Baby Bok Choy, and Carrots.
- Green Onions. For topping.
How to make Hoisin Beef Noodles
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Simmer all the ingredients for the sauce. Allow to cool and then blend the ingredients to form the sauce.
Step Two. Cook the ramen.
Step Three. Brown the ground beef and then set aside.
Step Four. Saute the onion, garlic and the veggies.
Step Five. Add the beef and hoisin sauce, and coconut aminos to the skillet and stir to combine.
Step Six. Add the cooked ramen and stir to combine.
Tips & Tricks
- Use different noodles. I love ramen in this recipe, but you can even use gluten-free spaghetti or cassava spaghetti. It’s a bit different, but the general flavors are still the same!
- Switch up the protein. If you don’t eat beef, ground chicken will also work.
Healthy is always a subjective term… healthy is something different to everybody. However, we’d call this bowl healthy! It’s sweetened with dates and made with real food ingredients.
– Use cassava spaghetti instead of gluten-free ramen.
– Use apple cider vinegar instead of rice vinegar.
– Omit the five spice and black pepper.
– Omit the almond butter from the hoisin sauce, or use tigernut butter instead.
Store in the fridge in an airtight container for 3-4 days. Reheat on the stove for a few minutes or until warm.
If you tried these Hoisin Beef Noodles or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Other Noodle Recipes to Try…
- Mongolian Ground Beef with Noodles
- Ground Beef Ramen Noodle Stir Fry
- The Best Homemade Hibachi Noodles
Hoisin Beef Noodles
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Ingredients
For the hoisin sauce
- 4 medjool dates, pitted and finely chopped
- ¼ cup coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp blackstrap molasses
- 1 tbsp almond butter
- 1 tsp arrowroot starch
- ½ tsp Chinese five spice
- Salt and pepper
For the beef and noodles
- 2 bricks of gluten-free ramen
- 1 lb ground beef
- Salt and pepper
- 1 tbsp avocado oil
- ½ white onion, sliced
- 3 cloves garlic, minced
- 1 head baby bok choy, chopped
- ½ cup carrots, shredded
- 3 tbsp coconut aminos
- 2 tbsp green onion, chopped
Instructions
For the sauce
- Add all of the ingredients to a pot and bring to a low simmer. Simmer for 5-8 minutes, stirring often until the sauce thickens.
- Remove from the heat and allow to cool before pureeing with an immersion blender, or in a blender. The sauce should be thick and creamy. Set aside.
For the beef and noodles
- Boil a pot of water and salt well. Add the ramen and cook according to package instructions. Once cooked, strain and toss with a bit of avocado oil to avoid sticking. Set aside.
- Using a large pan, heat over medium heat and add the beef. Season with salt and pepper and crumble until browned. Set aside and drain any excess fat.
- Add the oil to the pan over medium-low heat, and add the onion and garlic. Saute for 3-4 minutes or until the onions are soft. Add the bok choy and carrots and saute for another 4-5 minutes or until softened.
- Add the beef, cooked ramen, hoisin sauce, and coconut aminos to the skillet and stir to combine. Saute for a few minutes to reheat the beef and totally coat the dish in the sauce.
- Salt further to taste and serve topped with green onion.
Notes
- Use 5 oz cassava spaghetti instead of gluten-free ramen.
- Use apple cider vinegar instead of rice vinegar.
- Omit the five spice and black pepper.
- Omit the almond butter from the hoisin sauce, or use tigernut butter instead.
Photos by modern food stories.
What tool do you use to shred the carrots to look the way they do in the photos? Thank you!
One of my absolute faves. Thanks for coming up with such a wonderful recipe!
We’ve made this recipe quite a few times now and we eat it up every time. It’s comfort food that’s quick to make and doesn’t make your body feel bad.
Thank you Sarah! I’m so glad its a hit!