Ground Beef Noodles
This easy ground beef noodles recipe features tender noodles, lean ground beef, and a savory sesame-soy sauce, all coming together in just 20 minutes. It is a budget-friendly, protein-packed dinner loved by kids and adults alike, ideal for busy weeknights or customizable family meals.
Equipment
- Large pot
- Large high-sided skillet or wok
- Mixing bowl
- Whisk
- Tongs or large spoon
- Colander or strainer
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 8 ounces dried noodles udon, ramen, lo mein, or spaghetti
- 1 pound lean ground beef 90% lean recommended
- 2 tablespoons toasted sesame oil divided
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 2 cloves garlic minced
- 1 teaspoon Asian chili-garlic sauce optional
- 8 ounces baby spinach about 8 packed cups
- 1 tablespoon sesame seeds plus more for garnish
- 1/2 teaspoon kosher salt plus more for noodles
- 1/4 teaspoon freshly ground black pepper
- Thinly sliced scallions for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the dried noodles and cook for 1 minute less than package instructions. Drain and rinse under cool water.
- While the noodles cook, whisk together soy sauce, rice vinegar, 1 tablespoon toasted sesame oil, honey, cornstarch, garlic, and chili-garlic sauce (if using) in a bowl.
- Heat the remaining 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the ground beef, salt, and pepper. Cook, breaking up the beef into medium pieces, until browned and cooked through (about 5–7 minutes). In the last minute, stir in the sesame seeds.
- Reduce heat to medium. Add the baby spinach a few handfuls at a time, stirring until wilted.
- Re-whisk the sauce and add it to the skillet with the cooked noodles. Toss everything together until the noodles are coated and the spinach is just wilted, about 1–2 minutes.
- Garnish with additional sesame seeds and sliced scallions, if desired. Serve immediately.
Notes
The sauce can be made up to 1 day in advance and refrigerated.
Substitute ground turkey or chicken for a lighter option.
For gluten-free, use rice noodles and tamari.
Add extra vegetables such as bell peppers, carrots, or snap peas as desired.