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Ground Beef and Noodles (Asian Style)

4 servings


10 minutes

active time

30 minutes

total time


1 lb. ground beef

1 Tbsp. sesame oil

1 Tbsp. vegetable oil

1/2 large white onion, diced small

2 tsp. garlic, minced (about 2 cloves)

2 green onions, chopped

noodles of choice (ramen noodles, rice noodles, egg noodles, etc.)

2 Tbsp. soy sauce

1 Tbsp. brown sugar

1 1/2 Tbsp. mirin

1 tsp. fresh ginger, minced

1 tsp. hoisin

1 tsp. fish sauce

1 Tbsp. Sriracha (optional)

finely sliced green onions, toasted sesame seeds, red pepper flakes


Mix the ingredients together for the sauce in a small bowl or mason jar.

Heat sesame oil and vegetable oil in a large nonstick skillet. Add the onion and garlic and cook; stirring, until fragrant, ~5 minutes.

Add ground beef and cook, breaking it up with a wooden spoon until meat is no longer pink.

Add the sauce and green onions and bring to a simmer. Taste and season with salt and pepper, as desired.

Remove from heat and serve immediately with noodles of choice. (We went with egg noodles). Garnish with more green onions and sesame seeds if desired.



Certainly! Here's a recipe for a delicious and comforting Beef and Rice Noodle Soup:


- 1 pound (450g) lean ground beef

- 8 cups (2 liters) beef broth

- 8 ounces (225g) rice noodles

- 1 onion, chopped

- 3 cloves garlic, minced

- 1 carrot, thinly sliced

- 1 red bell pepper, thinly sliced

- 1 cup sliced mushrooms

- 2 tablespoons vegetable oil

- 2 tablespoons soy sauce

- 1 tablespoon fish sauce (optional)

- 1 teaspoon ginger, grated

- Salt and pepper to taste

- Fresh cilantro leaves and sliced green onions for garnish

- Lime wedges for serving


1. In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for a few minutes until the onions become translucent.

2. Add the ground beef to the pot. Break it apart with a spoon and cook until it's browned and cooked through. Drain any excess fat if needed.

3. Stir in the sliced carrots, red bell pepper, and mushrooms. Cook for another 2-3 minutes until the vegetables start to soften.

4. Pour in the beef broth, soy sauce, and fish sauce (if using). Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes, allowing the flavors to meld.

5. While the soup is simmering, cook the rice noodles separately according to the package instructions. Drain and set aside.

6. Taste the soup and season with salt and pepper as needed. Adjust the soy sauce or fish sauce to your preferred level of saltiness.

7. To serve, place a portion of cooked rice noodles in each bowl. Ladle the hot beef and vegetable soup over the noodles.

8. Garnish with fresh cilantro leaves and sliced green onions. Serve with lime wedges on the side for squeezing over the soup.

9. Enjoy your homemade Beef and Rice Noodle Soup!

This soup is a delightful combination of savory flavors, tender beef, and a variety of vegetables. It's both comforting and satisfying, making it a perfect meal for a cozy day.


Serving Size



415 kcal

Total Fat

30 g

Saturated Fat

12 g

Unsaturated Fat

14 g

Trans Fat

1 g


81 mg


650 mg

Total Carbohydrate

48 g

Dietary Fiber

1 g

Total Sugars

6 g


21 g

4 servings


10 minutes

active time

30 minutes

total time
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