Last night, I was exhausted when I came home from work. I stayed late at the store, and didn’t get home until almost 7. I could have definitely ordered in and it would have been a completely acceptable thing to do.
It’s nights like these that you need tasty recipes with easy ingredients in your back pocket. And making these stir fry noodles can literally take you less time than waiting for your delivery to come to your door. And it’s all cooked in one pan. Easy cleaning!
So, what’s better than a quick meal and easy cleaning? A quick meal with easy cleaning that involves saucy noodles and tender beef. Add in some extra veggies is you want. This recipe is pretty flexible.
quick and easy beef and mushroom stir fry noodles
- 1 lb beef chuck sliced into bite size pieces
- salt and pepper
- 1 T sesame oil
- 1 T freshly grated ginger
- 2 cloves garlic minced
- 16 oz mushrooms stemmed and sliced
- 1 bunch green onions sliced
- 5 T hoisin sauce
- 1 t chili paste
- 2 14.2 oz packages Hokkien noodles or any other Asian stir fry or express noodle
- 1/4 c chicken broth
Season the beef with salt and pepper.
In a large skillet, heat the sesame oil over medium high heat. Add the ginger, garlic, and mushrooms to the skillet. Cook until mushrooms brown.
Add the beef to the pan. Cook the beef until it is just pink in the middle. Add half of the green onions to the skillet. Stir in the hoisin sauce and chili paste.
Toss the noodles in with the beef and mushrooms. Pour in chicken broth. If the noodles are still dry, add in more chicken broth as needed. Taste the noodles and add salt or pepper if needed.
Top with the remaining green onions.