Garlic Beef Noodles
Equipment
Ingredients
Noodles
- 6 oz wheat noodles, or your noodle of choice
- 4 cloves garlic, minced
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
Beef
- 6 oz ground beef, see note 1
- 4 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp shaoxing wine
- 1 tbsp oyster sauce
- 1 tsp sugar
Optional Garnishes
- Crispy garlic
- Scallions
Instructions
- Finely mince all of your garlic. Boil the noodles until one minute before al dente, then drain and set aside.
- Heat a pan with a little oil and add half of your minced garlic for 1 minute. Add the ground beef, break it apart, and cook for 2 minutes. Once the beef is about 80% done, add soy sauce, sesame oil, shaoxing wine, oyster sauce, and sugar. Cook for another 3 minutes until the sauce thickens, then set aside.
- In the same pan, add more oil and sauté the other half of the minced garlic for 1 minute. Toss in the noodles along with dark soy sauce and light soy sauce, cooking until the noodles are evenly coated. Remove from heat.
- Place the noodles in a bowl and top with the beef. Garnish with crispy garlic and scallions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why I Love Using Tons Of Garlic For Garlic Beef Noodles
I don’t always crave a full meal with a ton of different seasoning layers and unique flavors (although these meals always have their place!), sometimes I just want garlic, and these Garlic Beef Noodles deliver! I used garlic for both the beef topping and the noodles because it reinforces that garlic flavor while also giving ample flavor to the base noodles. The beef stays juicy and umami thanks to the use of shaoxing wine and oyster sauce, while the noodles themselves also have flavor due to the soy sauce and garlic. These Garlic Beef Noodles are super quick, really satisfying, and doesn’t require a ton of effort to make. All you need is one pan and one pot for one of the best meals you’ll have all week.
An Actually Tasty Weeknight Meal
Well all know those nights when the fridge is empty but you still want something hot and tasty without spending a ton of money on takeout. That’s where I think this recipe shines. Ground beef keeps it affordable and easy to work with, and pantry staples like soy sauce and oyster sauce bring all the flavor. The garlic does all the work for you! Half of it builds flavor in the beef, while the other half infuses oil for the noodles. Toss it all together, garnish with scallions and crispy garlic if you want even more garlic, and it feels like something you’d pay for.
What You’ll Need To Make Garlic Beef Noodles
Noodles
- 6 oz wheat noodles (or your noodle of choice)
- 4 cloves garlic, minced
- 1 tsp dark soy sauce
- 1 tsp light soy sauce
Beef
- 6 oz ground beef
- 4 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp shaoxing wine
- 1 tbsp oyster sauce
- 1 tsp sugar
Optional Garnishes
- Crispy garlic
- Scallions
How to Make Garlic Beef Noodles
Finely mince all of your garlic.
Boil the noodles until 1 minute until al dente, then drain and set aside.
Heat a pan with oil, add half the garlic and cook for 1 minute. Add ground beef, break apart, and cook for 2 minutes.
Once beef is 80% done, add soy sauce, sesame oil, shaoxing wine, oyster sauce, and sugar.
Simmer for 3 minutes until sauce thickens, then remove from pan.
In the same pan, heat more oil and cook the rest of the garlic for 1 minute.
Add the noodles, dark soy sauce, and light soy sauce.
Toss until evenly coated and heated through.
Plate the noodles and top with the beef.
Garnish with crispy garlic and scallions.
Tips and Variations
• I like to add some sriracha to the ground beef if I want a little bit more spice to the beef mixture!
• If you don’t have korean wheat noodles, use ramen, rice noodles, or even spaghetti if that’s what you have. I’ve used spaghetti plenty of times and it turns out just as good!
• Swap ground beef for ground chicken or turkey for an even leaner version. I personally like to use ground chicken when substituting.
• Don’t skimp on the garlic! If anything use more, it’s the backbone of this recipe.
• I know it may sound scary, but a touch of sugar helps round out the umami and saltiness which gives the dish more balance.
Frequently Asked Questions
Can I use another protein?
Absolutely! I like to use ground chicken for a leaner substitute. To adjust the cooking time, cook ground poultry for 2 minutes longer than directed in the recipe.
Do I need both dark and light soy sauce?
They serve different purposes, dark soy adds color and richness, while light soy brings the salt. But if you only have soy sauce, substitute it in a 1:1 ratio for both dark and light soy sauce.
Is shaoxing wine necessary?
It adds depth and that restaurant-style flavor, but you can sub dry sherry or skip it entirely if needed.
Can I meal prep this?
Yes! Store the beef and noodles separately for best texture. Reheat the noodles with a splash of water for about a minute before adding in your beef and heating for another minute or so.
Try These Next
Want another noodle dish? Try my Beef Curry Udon! It’s my childhood favorite.
• If you want ground beef but don’t want the noodles, my Japanese BBQ Beef is just as fast but has a base of rice instead.
• Love garlic? My Garlic Butter Fried Rice delivers that same garlic flavor.
