These Hoisin Beef Noodles are packed with rich, savory flavor, tender slices of beef, and perfectly chewy noodles tossed in a glossy hoisin-based sauce. It’s a quick and satisfying stir-fry dish that comes together in under 30 minutes, making it perfect for busy weeknights when I want something comforting yet easy to whip up.

Why You’ll Love This Recipe

I love how this recipe delivers bold, takeout-style flavors without needing a long list of complicated ingredients. The hoisin sauce gives the dish a sweet and tangy base, while garlic, soy sauce, and a touch of sesame oil round out the flavor beautifully. It’s incredibly versatile too—I can use whatever noodles I have on hand, and swap in veggies I like or need to use up. It’s a fast, hearty, and flavorful dinner that hits all the right notes.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef sirloin or flank steak, thinly sliced
Hoisin sauce
Soy sauce
Garlic, minced
Ginger, grated
Sesame oil
Cornstarch
Vegetable oil
Rice vinegar (optional, for brightness)
Cooked noodles (like udon, rice noodles, or lo mein)
Green onions, chopped
Red pepper flakes or chili paste (optional, for heat)
Stir-fry vegetables (e.g. bell peppers, carrots, bok choy)

directions

I start by marinating the thinly sliced beef in a mix of soy sauce, hoisin sauce, cornstarch, and a little sesame oil. I let it sit for at least 10 minutes to soak up flavor and tenderize.
While the beef marinates, I prep the noodles and chop the veggies.
In a hot skillet or wok, I heat some oil and stir-fry the beef until browned and just cooked through, then set it aside.
In the same pan, I sauté garlic, ginger, and my choice of vegetables until tender but still crisp.
I add the beef back in along with cooked noodles and pour in a sauce mixture of hoisin, soy sauce, and a splash of rice vinegar.
I toss everything together to coat well, and finish with green onions and a drizzle of sesame oil.

Servings and timing

This recipe serves about 4 people and takes around 25–30 minutes from start to finish. It’s perfect for a quick weeknight dinner or a cozy meal prep option.

Variations

I like to mix things up based on what I have in the fridge:

I swap beef with chicken, shrimp, or tofu for a different protein.
For low-carb, I use zucchini noodles or shirataki noodles.
I add crushed peanuts or toasted sesame seeds for extra crunch.
I play with heat by adding chili oil or sriracha to the sauce.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I usually warm it in a skillet over medium heat with a splash of water to loosen the sauce. Microwave works too—just make sure to stir halfway through to heat evenly.

FAQs

What kind of noodles work best for this recipe?

I like using udon or lo mein noodles, but rice noodles or even spaghetti in a pinch also work well.

Can I make this dish ahead of time?

Yes, I often prep the beef and chop veggies ahead. I cook it fresh for the best texture, but leftovers reheat nicely.

Is hoisin sauce very sweet?

Hoisin sauce has a sweet and tangy flavor, but it balances out with savory ingredients like soy sauce and garlic.

Can I make this recipe gluten-free?

Absolutely. I use gluten-free tamari instead of soy sauce and make sure to use gluten-free noodles and hoisin sauce.

What vegetables go best with hoisin beef noodles?

I like using bell peppers, carrots, and bok choy, but snow peas, broccoli, or mushrooms are also great options.

Conclusion

Hoisin Beef Noodles are one of my favorite go-to meals when I want something quick, flavorful, and flexible. It’s a dish that brings the comfort of takeout straight to my kitchen, and it always satisfies. Whether I’m cooking for myself or sharing with friends, this recipe never disappoints.