Main MealsOne Pot Recipes04.29.2026

Sticky Hoisin Beef Noodles

Name: Sticky Hoisin Beef Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 lb beef ribeye sliced rolls, thawed; 200 g fresh egg noodles; 3-4 cup shredded cabbage/carrot mix; 1 tbsp avocado oil; 1/4 cup hoisin sauce; 3 tbsp low sodium soy sauce, or coconut aminos; 1 tbsp gochujang, dissolved in 3 tbsp hot water; 1 tbsp rice vinegar; 1 tbsp sriracha; 2-3 tsp maple syrup

Prep Time: 15 min

Total Time: 35 min

Serves 3

Caramelized ribeye tossed with chewy egg noodles, charred slaw, and a sticky-sweet hoisin-gochujang glaze.

Ingredients

½ lb beef ribeye sliced rolls (thawed)

200 g fresh egg noodles

3-4 cup shredded cabbage/carrot mix

1 tbsp avocado oil

¼ cup hoisin sauce

3 tbsp low sodium soy sauce (or coconut aminos)

1 tbsp gochujang (dissolved in 3 tbsp hot water)

1 tbsp rice vinegar

1 tbsp sriracha

2-3 tsp maple syrup

Instructions

Mix the hoisin, vinegar, soy sauce, sriracha, maple syrup, and dissolved gochujang together in a large bowl. Add the beef, stir to coat, cover, and set aside.

Bring a large pot of water to a boil for the noodles.

Heat the avocado oil in a nonstick pan over medium heat. Once hot, add the slaw mix and toss to coat. Cook for 1-2 minutes until the veggies start to brown in spots. Stir and cook for another 1-2 minutes until nicely browned in spots but still tender crisp. Transfer to a clean bowl and set aside.

Add the marinated beef to the pan and spread out in an even layer. Cook until no liquid remains and the beef begins to caramelize/brown around the edges, about 6-8 minutes. Avoid stirring too often.

When the beef is nearly done, add the noodles to the boiling water. Cook the noodles for 4 minutes (or according to the packaging directions). Reserve about 1 cup of the cooking liquid before draining the noodles.

Add the noodles and slaw mix to the pan with the beef and use the reserved water as needed to bring it all together.

Top with julienned cucumbers and sesame seeds!