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
