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Spicy Peanut Beef Noodles

A quick, protein-packed noodle bowl with creamy peanut chili sauce and the best crispy beef.
Course Main Course
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 servings

Ingredients

  • 2 packs ramen noodles I used Momofuku

Noodle Sauce:

  • 3 tbsp peanut butter
  • 1 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tsp sugar
  • 1 tbsp chili oil
  • 1 garlic clove grated
  • 3-6 tbsp warm noodle water

Beef:

  • 1 tbsp avocado oil
  • ½ lb ground beef I used 90/10
  • 2- inch piece ginger peeled and grated/minced
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp Shaoxing wine

For serving:

  • Thinly sliced cucumber
  • Sliced green onions
  • Sesame seeds

Instructions

  • Add the peanut butter, rice vinegar, soy sauce, sugar, chili oil, and grated garlic to a bowl. Set aside.
  • Bring a medium pot of water to a boil for the noodles.
  • While the water heats, heat the avocado oil in a skillet over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, for 7 to 8 minutes, until no pink remains and some of the edges are starting to get crispy.
  • Add the ginger and cook for about 30 seconds, until fragrant. Add the soy sauce, sugar, and Shaoxing wine and cook for another 2 minutes, stirring well to combine.
  • Meanwhile, cook the noodles according to package instructions. Reserve about ½ cup of the noodle water, then drain the noodles well.
  • Add 3 or 4 tbsp of the reserved noodle water to the sauce and whisk until smooth. If it's still too thick, add another 1 to 2 tbsp until it's loose enough to easily toss with the noodles.
  • Add the drained noodles to the sauce and toss until evenly coated.
  • Divide between bowls right away and spoon the beef over top. Garnish with thinly sliced cucumber, green onions, and sesame seeds.