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Dinner is delicious AND easy when this Hoisin Beef Noodle Stir Fry recipe is on the menu! Use your favorite veggies for a meal the entire family will love.
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Stir Fry with Noodles
The last few weeks have been hectic with the holidays. Along with all of the normal hustle and bustle, I have been busy trying to take care of some last-minute year-end stuff. There have been more than a few days where I’ve needed something quick and easy for dinner.
I love recipes like this Hoisin Beef Noodle Stir Fry. It’s quick, easy, and delicious. And, it’s perfect for hectic nights. Love!!
One of the things I love about this recipe is that you can easily switch up the veggies to use whatever you have on hand – or you can use whatever your family loves! We always have broccoli, carrots, mushrooms, and celery on hand, so that’s what I used in our stir-fry.
Some other great additions – onion, snow peas, red pepper, zucchini, and cabbage. Sometimes, my kids like to add sliced green onions or sesame seeds over the top. You can’t go wrong with this dish no matter how you make it.
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Hoisin Beef Noodle Stir Fry
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Ingredients
For the sauce
- ½ cup reduced-sodium soy sauce
- 2 cloves garlic, minced
- 3 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes
- 2 teaspoons cornstarch
For the stir fry
- 2 packages Udon Noodles, Original Flavor, 7.34 oz.
- 1 tablespoon olive oil
- 8 ounces beef top sirloin filet, thinly sliced across the grain
- 2 stalks celery, chopped
- 2 carrots, thinly sliced
- 6 ounces fresh broccoli florets, cut into bite-size pieces
- 6 ounces baby Bella mushrooms, sliced
Instructions
- In a small bowl, whisk together all sauce ingredients; set aside.
- Cook udon noodles according to package stovetop directions; drain well.
- In a large skillet over medium-high heat, cook beef in olive oil until browned, about 4 minutes. Remove beef from skillet and set aside.
- In the same skillet, quickly stir-fry the celery, carrots, broccoli, and mushrooms until tender-crisp; about 4 minutes. Add the udon noodles, beef, and sauce mixture to the skillet and mix well. Continue to cook for 2-3 minutes or until the sauce slightly thickens.
- Serve immediately.
Notes
- Feel free to use any type of noodles you prefer, though it might change the cook time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow, super salty and strong. And, we used the low sodium soy sauce. I would use half that amount of soy sauce and then add the same amount of water to cut the salty taste. I had to drain off 3/4 of the sauce and add water and brown sugar to make it edible. If you back way off on the soy sauce it has good flavor.
This looks amazing!! I cannot wait to try it!
Hello! Found this on Pinterest. Great concept but it was way too salty for us (and this was using low sodium soy sauce). Next time I might only use 1/4c soy sauce and 1/4 c chicken broth or something.
I love their noodles and your take looks delicious!