This Chili Oil Ground Beef Noodles recipe is the ultimate quick comfort food for spice lovers. Packed with savory, umami-rich flavor and the satisfying heat of chili oil, this one-pot dish brings together tender ground beef, chewy noodles, and a luscious, peppery sauce in just 20 minutes. Whether you’re craving takeout or need a fast dinner solution, this easy Asian-inspired meal delivers bold taste with minimal effort.
Why You’ll Love This Recipe
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One-pot convenience with minimal cleanup
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Ready in just 20 minutes
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Deep, layered flavor from soy sauce, ginger, and white pepper
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Customizable spice level with optional chili oil
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Perfect balance of savory, spicy, and tangy elements
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Vermicelli noodles give a satisfying, chewy bite
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Simple pantry ingredients, no fancy tools needed
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Budget-friendly and filling
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Great for meal prep or next-day leftovers
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Easily adaptable with your choice of noodles or protein
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoon oil
250 g ground beef
2 tablespoon soy sauce
1 teaspoon grated ginger
2 teaspoon white pepper powder (adjust to taste)
2 tablespoon corn flour (cornstarch)
2 tablespoon chopped spring onions
120 g vermicelli noodles (or any noodles of choice)
2 tablespoon Chinese dark vinegar (optional)
2 tablespoon Chinese chili oil (optional)
Directions
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Brown the Beef
Heat oil in a saucepan over medium heat. Add the ground beef, breaking it apart with a spoon or spatula. Cook until it begins to brown. -
Add Aromatics and Seasonings
Stir in grated ginger and soy sauce. Cook for 10–15 seconds to caramelize the soy sauce and bring out deep flavor. -
Simmer the Sauce
Pour in 1 cup of water and add the white pepper powder. Cover the pan with a lid and simmer for 10 minutes. Add more water if needed to prevent drying out. -
Cook the Noodles
While the beef simmers, boil vermicelli noodles in salted water according to package instructions until al dente. Drain and set aside. -
Thicken the Sauce
In a small bowl, mix corn flour with ½ cup water. Add this slurry to the beef sauce and stir until thickened evenly. -
Combine and Finish
Toss the cooked noodles into the beef sauce. Mix well until noodles are fully coated. Top with chopped spring onions and, if desired, drizzle with Chinese dark vinegar and chili oil before serving.
Servings and Timing
Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Variations
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Use ground turkey or chicken for a leaner version
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Add sautéed bok choy, spinach, or mushrooms for extra veggies
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Swap vermicelli with udon, ramen, or rice noodles
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Replace chili oil with sriracha or gochujang for different heat profiles
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Add a fried or soft-boiled egg on top for richness
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Stir in sesame seeds or toasted peanuts for crunch
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Use gluten-free tamari instead of soy sauce for a gluten-free option
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Add hoisin or oyster sauce for a hint of sweetness
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Try rice vinegar if you don’t have Chinese dark vinegar
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Make it vegetarian with plant-based ground meat or tofu
Storage/Reheating
Refrigerator:
Store leftovers in an airtight container for up to 3 days.
Freezer:
Freeze cooked noodles and beef mixture in a sealed container for up to 2 months. Thaw overnight before reheating.
Reheating:
Reheat on the stovetop over low heat or microwave in 30-second intervals until warmed through. Add a splash of water or broth if sauce thickens too much.
FAQs
Can I use other types of noodles?
Yes, any noodles will work—ramen, rice noodles, soba, or even spaghetti.
Is chili oil required for this recipe?
No, it’s optional. Add it if you enjoy a spicy kick, or skip it for a milder version.
Can I use ground chicken?
Absolutely. Any ground meat will pair well with the sauce base.
What does Chinese dark vinegar taste like?
It has a rich, slightly sweet and tangy flavor that adds depth. Rice vinegar can be used as a substitute.
Do I need to toast the corn flour before adding it?
No toasting needed. Mix it with water first to create a slurry, then add it to the sauce to thicken.
Can I make this ahead of time?
Yes. Make and store the beef sauce separately from the noodles, then combine when ready to serve.
How can I make it less spicy?
Skip the chili oil and reduce the white pepper. The dish will still be flavorful.
Can I double the recipe?
Definitely. Double all ingredients and use a larger pan to accommodate.
Is this dish kid-friendly?
Yes, just omit the chili oil and reduce pepper for a milder version.
What sides go well with this?
Serve with steamed greens, cucumber salad, or a fried egg for a balanced meal.
Conclusion
Chili Oil Ground Beef Noodles is a fast, bold, and deeply satisfying meal that hits all the right notes—savory, spicy, and full of umami. With just a few ingredients and one pot, it transforms everyday ground beef into a flavorful, slurp-worthy noodle dish perfect for busy nights or cozy weekends. Whether you’re craving heat or just want something deliciously different, this recipe delivers every time.
Print
Chili Oil Ground Beef Noodles
- Total Time: 20 minutes
- Yield: 2 servings
Description
This quick and satisfying one-pot Chili Oil Ground Beef Noodles dish is packed with bold Asian flavors. Made with ground beef, vermicelli, soy sauce, ginger, and optional chili oil and dark vinegar for a spicy, savory kick.
Ingredients
- 2 tablespoon oil
- 250 g ground beef
- 2 tablespoon soy sauce
- 1 teaspoon grated ginger
- 2 teaspoon white pepper powder (adjust to taste)
- 2 tablespoon corn flour (cornstarch)
- 2 tablespoon chopped spring onion
- 120 g vermicelli noodles (or noodles of choice)
- 2 tablespoon Chinese dark vinegar (optional)
- 2 tablespoon Chinese chili oil (optional)
Instructions
- In a saucepan over medium heat, add oil and ground beef. Break the beef apart and cook until slightly browned.
- Add grated ginger and soy sauce. Stir fry for 10–15 seconds to allow the soy sauce to caramelize.
- Pour in 1 cup of water and add white pepper powder. Cover with a lid and simmer for 10 minutes, adding more water if it evaporates too much.
- Meanwhile, cook vermicelli noodles in boiling salted water according to package instructions until al dente. Drain and set aside.
- Mix corn flour with 1/2 cup of water and pour into the simmering beef. Stir continuously until the sauce thickens evenly.
- Toss in the cooked noodles and mix to combine. Serve hot, garnished with chopped spring onions.
- Optional: Add Chinese dark vinegar and chili oil to enhance flavor and spice.
Notes
- Caramelizing the soy sauce with the beef adds depth and a slightly sweet umami flavor.
- Vermicelli mimics the texture of Chinese hand-pulled noodles, but any noodle type can be used.
- Adjust chili oil and vinegar amounts based on your heat and tang preference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 708
- Sugar: 1g
- Sodium: 1201mg
- Fat: 40g
- Saturated Fat: 11g
- Unsaturated Fat: undefined
- Trans Fat: 2g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 89mg
