Hoisin Beef Noodles present a refined, savory bowl that balances glossy, sweet-hoisin glaze with tender slices of beef and springy noodles. This version pares back heavy sauces and focuses on bright aromatics and clean texture contrasts: crisp scallions, silky noodles, and caramelized beef. The result reads elegant on the plate yet remains approachable. For a related take on saucy noodle dishes, see this sticky beef noodles guide.
Why Make This Recipe
- Effortless Yet Elegant: Quick pan-searing and a single sauce bring restaurant polish with minimal fuss.
- Minimal Ingredients: A short list of pantry staples yields layered, nuanced flavor.
- Impressive Flavor: Hoisin’s sweet-umami depth pairs with toasted sesame and fresh citrus for contrast.
This recipe elevates the ordinary by focusing on technique: high-heat caramelization for a glossy, slightly charred beef edge, and finishing the sauce so it clings to every noodle strand rather than pooling.
Ingredients
Base
- 12 oz (340 g) fresh or dried wheat noodles (udon, lo mein, or egg noodles), cooked to al dente and drained. Note: reserve 1/2 cup cooking water.
- 10–12 oz (300–350 g) flank steak or sirloin, thinly sliced against the grain. Tip: chill briefly for cleaner slices.
Sauce
- 3 tbsp hoisin sauce.
- 2 tbsp soy sauce (low-sodium).
- 1 tbsp rice vinegar.
- 1 tsp toasted sesame oil.
- 1 tsp brown sugar (optional, adjust to taste).
- 1/4 cup beef or chicken stock (or reserved noodle water for silkier finish).
Aromatics & Topping
- 2 cloves garlic, finely minced.
- 1 tbsp fresh ginger, finely minced.
- 2–3 scallions, thinly sliced on a bias.
- 1 tbsp neutral oil (grapeseed or vegetable) for high heat sear.
- Sesame seeds and a few cilantro leaves to finish.
Precision notes: use room-temperature stock, drain noodles well but keep reserved water, and slice beef very thin (partially frozen helps).
For background on richer beef choices and braising ideas, consult this page on beef brisket techniques.
How to Make Hoisin Beef Noodles
- Prepare the sauce: Whisk hoisin, soy, rice vinegar, sesame oil, brown sugar, and stock until smooth. Set aside; it should be glossy and pourable. Pro tip: taste for balance—add a squeeze of lemon if it needs brightness.
- Heat a large skillet or wok over high heat until very hot. Add neutral oil; it should shimmer. Sear the beef in a single layer for 30–60 seconds per side until darkened at the edges but still pink inside. Remove and rest on a plate; the crusty browning provides savory depth.
- Reduce heat to medium-high. Add a touch more oil if needed, then toss in garlic and ginger. Stir 20–30 seconds until fragrant and slightly softened—do not brown. Sensory cue: the aroma should turn warm and peppery.
- Return beef to the pan. Pour in the prepared sauce and bring to a lively simmer. Deglaze the pan, scraping the fond to incorporate caramelized bits—this captures concentrated flavor.
- Add noodles and reserved cooking water in two additions, tossing gently with tongs until noodles are evenly coated and silky. Texture cue: sauce should cling to strands, not pool; adjust with small splashes of water for a glossy, loose finish.
- Finish with sliced scallions and sesame seeds. Check seasoning; add a pinch of salt or a few drops of soy if needed. Serve immediately, allowing steam to lift the aroma of hoisin and toasted sesame.
How to Serve Hoisin Beef Noodles
Pile noodles into shallow bowls, twisting strands with tongs for height. Lay beef slices atop the nest, scatter scallions and cilantro, then finish with a drizzle of toasted sesame oil and a light sprinkle of sesame seeds. For contrast, offer thinly sliced crisp cucumber or pickled daikon on the side to cut the glaze’s sweetness. Serve with a small wedge of lime for acidity.
How to Store Hoisin Beef Noodles
Cool to room temperature within an hour; transfer to an airtight container. Refrigerate up to 3 days. To preserve texture, store sauce and noodles-beef together but add a splash of water or stock when reheating. Reheat gently in a skillet over medium heat, tossing until warmed and glossy, or microwave in short bursts, stirring between intervals to distribute heat and restore silkiness.
Tips to Make Hoisin Beef Noodles
- Slice beef thin and across the grain for tender bites; a partially frozen steak slices cleaner.
- Use high heat to develop Maillard flavors quickly; avoid crowding the pan.
- Reserve noodle water—its starches help the sauce emulsify and cling to noodles.
- Finish with a tiny acid element (rice vinegar or lime) to brighten the hoisin’s sweetness.
Variation (if any)
- Seafood twist: swap beef for seared scallops or prawns; reduce cooking time and finish with a splash of fish sauce for umami.
- Vegetarian option: replace beef with charred shiitake and thinly sliced king oyster mushrooms, adding a dash of tamari for depth.
- Presentation upgrade: serve in shallow porcelain bowls with a brushed oil halo and microgreens for a fine-dining touch.
FAQs
Can I use dried noodles instead of fresh?
Yes. Cook dried noodles to al dente according to package directions, then shock briefly in cold water if using later. Reserve some cooking water to adjust sauce consistency.
Is hoisin sauce gluten-free?
Most commercial hoisin sauces contain wheat. Look for a certified gluten-free hoisin or use tamari plus a touch of molasses and five-spice as a substitute.
How do I keep the beef tender when reheating?
Reheat briefly over medium heat with a splash of stock or reserved water. Avoid prolonged high heat, which toughens the meat.
Conclusion
This Hoisin Beef Noodles recipe marries glossy, sweet-savory sauce with caramelized beef and tender noodles for a dish that reads both refined and accessible. Its streamlined ingredient list and focused techniques yield layered flavors without fuss. For a complementary perspective, explore this adaptation at Hoisin Beef Noodles – Jo Cooks. Share your plating ideas and variations in the comments, and consider a photo for social sharing—how would you make this dish your own?
Print
Hoisin Beef Noodles
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A refined bowl of savory beef and springy noodles, complemented by a glossy hoisin sauce and bright aromatics.
Ingredients
- 12 oz (340 g) fresh or dried wheat noodles (udon, lo mein, or egg noodles), cooked to al dente and drained
- 10–12 oz (300–350 g) flank steak or sirloin, thinly sliced against the grain
- 3 tbsp hoisin sauce
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp brown sugar (optional, adjust to taste)
- 1/4 cup beef or chicken stock (or reserved noodle water)
- 2 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely minced
- 2–3 scallions, thinly sliced on a bias
- 1 tbsp neutral oil (grapeseed or vegetable)
- Sesame seeds for garnish
- Cilantro leaves for garnish
Instructions
- Whisk hoisin, soy, rice vinegar, sesame oil, brown sugar, and stock until smooth and glossy; set aside.
- Heat a large skillet or wok over high heat. Add neutral oil and sear the beef in one layer for 30-60 seconds per side until darkened but still pink. Remove and rest.
- Reduce heat to medium-high. Add oil if needed, then sauté garlic and ginger for 20-30 seconds until fragrant.
- Return the beef to the pan, add the sauce, and bring to a simmer, deglazing the pan.
- Add noodles and reserved cooking water in two additions, tossing gently until noodles are silky and coated with sauce.
- Finish with sliced scallions and sesame seeds. Adjust seasoning if needed.
- Serve immediately, garnishing with cilantro and sesame seeds.
Notes
Slice beef thin and across the grain for tenderness. Use high heat for optimal flavor development.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg