Name: Hoisin Beef Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 ounces rice noodles; 1 tablespoon vegetable oil; 1 pound flank steak, thinly sliced; 1 red bell pepper, sliced; 1 cup snap peas; 3 green onions, chopped; 1/3 cup hoisin sauce; 1 tablespoon soy sauce; 1 teaspoon sesame oil; Optional: sesame seeds and chopped cilantro for garnish

Jump to Recipe·Leave a Review

This Hoisin Beef Noodles recipe is a quick and satisfying dish that brings together the bold, savory flavor of hoisin sauce with tender slices of beef and crisp vegetables. Paired with rice noodles, it’s a perfect weeknight meal that feels both comforting and exciting.

Hoisin Beef Noodles

Why You’ll Love This Recipe

I love how this dish delivers restaurant-quality flavor with minimal effort. The beef cooks up quickly and remains juicy thanks to the high heat and fast stir-fry method. The veggies keep their crunch, adding texture and freshness. The hoisin sauce ties everything together with its sweet and tangy notes. Whether I’m craving Asian-inspired food or need a 30-minute dinner, this one always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces of rice noodles
1 tablespoon vegetable oil
1 pound flank steak, thinly sliced
1 red bell pepper, sliced
1 cup snap peas
3 green onions, chopped
1/3 cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Optional: sesame seeds and chopped cilantro for garnish

Directions

I cook the rice noodles according to the package instructions, then drain and set them aside.
In a large skillet or wok, I heat the vegetable oil over medium-high heat.
I add the thinly sliced flank steak and stir-fry until browned and just cooked through, about 3-4 minutes.
I add the bell pepper, snap peas, and green onions, stir-frying for another 2-3 minutes until the vegetables are crisp-tender.
I reduce the heat to medium and stir in the hoisin sauce, soy sauce, and sesame oil.
I toss in the cooked rice noodles and combine everything until evenly coated with sauce.
I remove from heat and garnish with sesame seeds and cilantro if desired.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes swap the flank steak with chicken, shrimp, or tofu to switch up the protein.
For more heat, I add chili flakes or a drizzle of sriracha to the sauce.
If I’m out of rice noodles, I use lo mein or even spaghetti in a pinch.
I love adding other veggies like shredded carrots, mushrooms, or bok choy depending on what I have.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm the noodles in a skillet over medium heat with a splash of water or soy sauce to loosen them up. Microwave reheating works too—just cover and heat in 30-second bursts until hot.

FAQs

How can I make this dish gluten-free?

I use gluten-free hoisin and soy sauce, and make sure the rice noodles are certified gluten-free.

Can I make this ahead of time?

Yes, I prep the beef and veggies ahead, and cook everything fresh when ready to serve for best texture and flavor.

What’s a good substitute for hoisin sauce?

I mix soy sauce, peanut butter, a touch of honey, and garlic as a quick substitute when I don’t have hoisin on hand.

How do I slice the beef thinly?

I partially freeze the steak for 30 minutes before slicing—it makes it much easier to cut thin, even pieces.

Can I freeze hoisin beef noodles?

While I prefer it fresh, I can freeze the beef and veggies together. I avoid freezing the noodles as they may get mushy when thawed.

Conclusion

Hoisin Beef Noodles is one of those dependable meals I turn to when I want something delicious, fast, and packed with flavor. It’s versatile, colorful, and hits all the right notes with minimal fuss. Whether I’m cooking for myself or the whole family, this dish always disappears fast.