Chili Beef Garlic Noodles are a fast, flavor-packed weeknight dinner that tastes like takeout garlic noodles with a hearty beef twist. It’s cozy, balanced, and surprisingly easy to pull off on a busy night; it’s ready in under 30 minutes! I love this recipe because it’s satisfying without needing any extra sides, and the spice level is super flexible! If you love ramen, be sure to try my Easy Ramen Recipe or Spicy Beef Ramen for more weeknight noodle inspiration.
Ingredients & Substitutions
- Crushed Red Pepper Flakes: Adds a gentle chili heat. If you like things spicy, add more! Or, simply leave it out for a milder dish.
- Soy Sauce: Regular or low-sodium soy sauce both work.
- Hoisin Sauce: Gives that sweet-savory “takeout noodle” flavor. If you don’t have hoisin, oyster sauce, or a splash of soy, a drizzle of honey can get you close.
- Mirin: Mirin is a sweet Japanese cooking wine that adds a subtle sweetness and depth of flavor (umami). If you don’t keep mirin on hand, use rice vinegar with a tiny squeeze of honey as a substitute.
- Ramen Noodles: I used instant ramen (just toss the seasoning packets). Any quick-cooking Asian noodles work, like udon, rice noodles, or yakisoba.
- Canola Oil: Neutral oil for browning the beef. Vegetable or avocado oil is fine.
- Ground Beef: I used 80/20 for flavor, but lean beef, ground turkey, or ground chicken all work.
- Yellow Onion: Adds sweetness and flavor as it cooks.
- Garlic & Ginger: Fresh is best, but jarred or tube versions definitely work when you’re in a hurry.
- Toasted Sesame Oil: Adds a nutty aroma at the end. It’s small but mighty; don’t skip it if you can help it.
- Green Onions: Fresh pop on top for color and bite.
FAQs
Can I make these noodles spicier?
Yes! (Although I thought they had a good kick at the end of each bite!) To make the noodles spicier, add more crushed red pepper flakes. Or, for more sweetness, add 1 tablespoon of granulated sugar to the sauce.
What type of noodles work best?
Ramen works beautifully because it soaks up sauce and cooks fast. (Discard the seasoning packet.) Udon, yakisoba, or rice noodles also work; just follow their cooking times and drain well.
Can I swap the beef?
Definitely. Ground turkey, chicken, or even crumbled tofu all work. If using a leaner protein, don’t skip the sesame oil at the end for richness.
What is mirin, and do I need it?
Mirin is a sweet Japanese cooking wine that adds a little sweetness and umami (depth of flavor) to the sauce. It helps the noodles taste balanced and a bit like takeout. If you don’t have mirin, mix rice vinegar with a tiny squeeze of honey; it gets you close and works great here.
Are these noodles kid-friendly?
Keep the crushed red pepper on the lower side (or omit) and let adults add heat at the table. The sauce still has tons of flavor.
Serving Ideas
- Family-style dinner: Serve the chili beef garlic noodles straight from the skillet for a casual, crowd‑pleasing meal with an optional drizzle of sriracha for extra heat.
- Fresh vegetable boost: Add color and crunch with Roasted Broccoli Salad for a refreshing contrast or Roasted Zucchini Spears for a warm vegetable side.
- Garlicky complements: Pair with Garlic and Parmesan Roasted Asparagus for an extra garlicky punch!
- Simple greens: A Simple Side Salad keeps things light and crisp.
How to Store Leftover Chili Beef Garlic Noodles
Refrigerator: Store in an airtight container for 3 to 4 days. Reheat gently in a skillet or microwave with a splash of water to loosen the sauce and revive the noodles. I love these noodles as leftovers; the flavors really come together!
Freezer: Not recommended. Ramen noodles tend to soften and break once thawed, and the sauce can separate. For the best texture, enjoy fresh or refrigerated only.
Chili Beef Garlic Noodles
Ingredients
Sauce
- 1 teaspoon crushed red pepper flakes
- ¼ cup (64 g) soy sauce
- ¼ cup (64 g) hoisin sauce
- ¼ cup (64 g) mirin
Ramen
- 12 ounces ramen noodles, seasoning packet discarded
- 1 tablespoon canola oil
- 1 pound ground beef
- ½ medium yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon toasted sesame oil
- 2 green onions, thinly sliced, for garnish
Instructions
- In a small bowl, whisk together crushed red pepper flakes, soy sauce, hoisin sauce, and mirin until smooth. Set aside.
- Cook the noodles according to package instructions. (If using instant ramen, discard the flavor packet.) Drain well and set aside.
- To a large skillet over medium-high heat, and add the canola oil. Once hot and shimmering, add the ground beef and cook, breaking it up with a spatula, until fully browned, 8 to 10 minutes. Drain excess grease if needed.
- Add the diced onion to the skillet and cook until softened and lightly golden, about 3 to 4 minutes.
- Stir in the garlic and ginger and cook for 30 more seconds.
- Pour in the prepared sauce and stir to coat the beef and onions evenly.
- Add the cooked noodles and toss until everything is well coated and heated through.
- Drizzle with toasted sesame oil and toss once more.
- Garnish with sliced green onions before serving.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This was such a fast, flavor-packed dinner! The garlic and chili sauce coated the noodles perfectly, and the ground beef made it really hearty.
Elizabeth
I loved this ramen recipe! There was definitely a kick after each bite, which I loved. Yum.
Stephanie
I loved the flavor, and the red pepper flakes gave it more heat than I expected! But, that is easy to adjust if you wanted to.
Bella
Really enjoyed the noodles and beef! The sauce was tasty, but I found it a little on the sweet side, so I added an extra splash of soy sauce to balance it out. Worked perfectly after that tweak.
