Ground Beef Asian Sesame Noodles

2 days ago 14

A bowl of sesame noodles with ground beef, spinach, and scallions, topped with sesame seeds. Chopsticks rest on the bowl’s edge. The dish is coated in a glossy brown sauce for a delicious beef noodle recipe.

This site runs ads and generates income from affiliate links. Read my disclosure policy.

Ground Beef Asian Noodles made in 20 minutes with pantry sauces, tender noodles, and savory beef. A fast, cozy weeknight dinner everyone loves.

Know Before You Scroll

Servings: 4

Prep: 10 minutes

Cook: 15 minutes

Total Time: 25 minutes

Dried noodles, ground beef, garlic, ginger, baby spinach, soy sauce, sesame oil, hoisin

Savory, slightly sweet, nutty, and garlicky with a gentle heat

Large skillet, pot for boiling noodles, whisk

Re-stir the sauce right before adding it to the pan so the cornstarch is fully dissolved

Use pre-minced garlic and ginger from the freezer section

Ground turkey or chicken works if you want something lighter

A close-up of wide noodles mixed with ground beef, green leafy vegetables, and a glossy brown sauce, with black chopsticks lifting some noodles from a white bowl—an irresistible beef noodle recipe.

In the Test Kitchen

When I was testing these Ground Beef Sesame Noodles, the goal was maximum flavor with minimal effort. The real win here is the sauce. Whisking the cornstarch directly into the soy-based mixture before it hits the pan means it thickens instantly and clings to every noodle without needing a long simmer. Adding the spinach straight into the beef lets it wilt just enough to blend in seamlessly, giving you extra greens without changing the cozy, slurpable vibe.

A close-up of a bowl filled with wide sesame noodles, ground beef, wilted spinach, green onions, and sesame seeds, all coated in a glossy brown sauce—an irresistible beef noodle recipe.

Ingredient Notes

A variety of ingredients for a Beef Noodle Recipe are arranged on a white surface, including ground beef, noodles, spinach, garlic, ginger, green onions, sesame seeds, sauces, salt, pepper, oil, honey, and cornstarch in bowls and jars.

Low-sodium soy sauce or tamari to keep the dish balanced

Maple syrup or brown sugar can replace the honey; chili garlic sauce works instead of Sriracha

Udon or lo mein for chewy, restaurant-style noodles

Ramen, soba, or even spaghetti all work well

Lean ground beef so the sauce stays glossy, not greasy

Ground pork, turkey, or chicken

Baby spinach because it wilts quickly and disappears into the noodles

Thin-sliced kale or shredded napa cabbage

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Cook the Noodles

Bring a large pot of salted water to a boil and cook 8 ounces of dried noodles according to package directions. Drain well, then toss with a small drizzle of sesame oil to keep them from sticking. Set aside.

on the left, uncooked flat noodles boiling in a pot of water; on the right, cooked noodles drained in a metal colander—perfect for your next Sesame Noodles or Beef Noodle Recipe.

Mix the Sauce

In a bowl, whisk together one third cup low-sodium soy sauce, three tablespoons rice vinegar, two tablespoons toasted sesame oil, two tablespoons hoisin sauce, one tablespoon honey, two teaspoons Sriracha, one tablespoon cornstarch, and two tablespoons water until smooth. Set aside.

A metal whisk rests in a glass bowl filled with a brown, grainy liquid mixture for sesame noodles, viewed from above on a white background.

Brown the Beef

Heat one tablespoon of neutral oil in a large skillet over medium-high heat. Add one pound ground beef, one half teaspoon kosher salt, and one quarter teaspoon black pepper. Cook, breaking it up, until fully browned, about six to seven minutes.

Two side-by-side pans show ground beef; the left pan contains raw, red ground beef, while the right pan features browned ground beef—perfect for adding to noodles or a savory sesame noodles dish. Both are prepared in similar round skillets.

Add Aromatics and Spinach

Stir in four minced garlic cloves and one tablespoon freshly grated ginger. Cook until fragrant, about one minute. Add eight ounces baby spinach and stir until wilted, another one to two minutes.

on the left, fresh spinach leaves are being sautéed with a wooden spoon; on the right, cooked ground beef and wilted spinach are mixed together in the pan, creating a delicious base for a flavorful Beef Noodle Recipe.

Thicken the Sauce

Give the sauce a quick re-whisk, then pour it into the skillet. Simmer for two to three minutes until thick, glossy, and coating the beef. Taste and season to taste with more salt or heat if needed.

Close-up of ground beef and wilted spinach in a pan, with a pool of sauce in the center and a wooden spoon stirring—perfect for adding to your favorite Beef Noodle Recipe or tossing with sesame noodles.

Toss and Finish

Add the cooked noodles and one tablespoon sesame seeds. Toss until every strand is coated in sauce. Remove from heat, top with sliced scallions, extra sesame seeds, and a light drizzle of sesame oil before serving.

A skillet filled with stir-fried sesame noodles, ground beef, spinach, green onions, and sesame seeds in a savory sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves 4

▢ 1/3 cup low-sodium soy sauce (or tamari)
▢ 3 tablespoons rice vinegar
▢ 2 tablespoons toasted sesame oil
▢ 2 tablespoons hoisin sauce
▢ 1 tablespoon honey
▢ 2 teaspoons Sriracha ( or hot sauce)
▢ 1 tablespoon cornstarch
▢ 2 tablespoons water
▢ 8 oz dried noodles (udon, lo mein, ramen, soba, spaghetti – whatever you’ve got)
▢ 1 tablespoon neutral oil (like avocado or canola)
▢ 1 pound lean ground beef
▢ 1/2 teaspoon kosher salt
▢ 1/4 teaspoon black pepper
▢ 4 cloves garlic (minced)
▢ 1 tablespoon freshly grated ginger
▢ 8 oz baby spinach (about 8 packed cups)
▢ 1 tablespoon sesame seeds (plus more for garnish)
▢ Thinly sliced scallions and a drizzle of sesame oil (for topping)

Cook noodles in salted boiling water per package directions. Drain and toss with a splash of sesame oil to keep them loose and happy.
Whisk together soy sauce, rice vinegar, sesame oil, hoisin, honey, chili garlic sauce, cornstarch, and water until smooth. Set aside.
In a large skillet over medium-high heat, heat the neutral oil. Add ground beef, salt, and pepper. Cook, breaking up with a spatula, until fully browned – about 6–7 minutes.
Stir in minced garlic and grated ginger. Cook until super fragrant, about 1 minute. Toss in the baby spinach and let it wilt down into the beef – another minute or two.
Pour in the sauce (give it a quick re-stir first!). Simmer for 2–3 minutes until thickened and glossy, and everything is coated.
Add cooked noodles into the skillet. Toss well to coat every strand in that rich, garlicky, gingery sauce.
Sprinkle with sesame seeds and scallions, drizzle with extra sesame oil, and serve steamy and saucy.

Erren’s Top Tips

Salt the noodle water well so the noodles are flavorful from the start
If the sauce thickens too much, add a splash of noodle water to loosen it
Grate the ginger finely so it melts into the sauce instead of clumping
Always taste at the end. Soy sauce brands vary, so seasoning to taste matters here

Variations & Add-Ins

Add sautéed mushrooms for extra umami
Toss in shredded carrots or bell peppers for crunch
Finish with chili crisp for smoky heat
Add a squeeze of lime for brightness

Storage & Freezing

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce. Freezing is not recommended, as the noodles soften too much once thawed.