Beefed-up Tuesdays: Noodles, mince, and a one-way ticket to flavour town
There’s an allure to Asian cuisine that feels like wandering through the back alleys of a bustling market, not knowing what’s around the corner but knowing it’ll be damn good. It’s a blend of controlled chaos, where the sizzle of a hot wok and the crackle of chilis create a culinary symphony. Asia doesn’t just teach you how to cook—it teaches you how to eat. You learn to crave the depth, the contrasts, the thrill of the unknown, even in a dish as simple as beef and noodles.
Now, let’s be honest: weekday meals can be a war zone. You’re tired, you’re hungry, and the clock’s ticking down to that first bite of something comforting. But I refuse to believe that “quick” has to mean compromising on flavor or excitement. Some of the best dishes I’ve tasted weren’t the ones that took hours. They were thrown together by someone who knew exactly how to wield a handful of ingredients, a fierce flame, and a moment of clarity.
So, on those weeknights when you’re craving a taste of something that brings the streets of Asia a little closer, you reach for the ground beef and noodles. Not fancy, but powerful in its simplicity. There’s a kind of magic that happens with beef in Asian cuisine—a transformation of a humble ingredient into something bold, earthy, and unforgettable. The beef gets a kick from soy sauce and a touch of sweetness, tempered by the warmth of garlic, the hit of ginger. All those layers. They coat the noodles, each bite becoming this chaotic balance of sweet, salty, and umami. It’s the kind of quick meal that scratches that itch, makes you feel like you’ve traveled halfway around the world, even if your feet never left your kitchen floor.
What I love about cooking this way is that it brings the flavours of a midnight market in Taipei, a side street in Bangkok, or an izakaya in Tokyo right into my home. It’s not about perfecting every note. It’s about capturing the spirit. Cooking this way, even on a Tuesday, doesn’t just fill you up. It wakes you up. Asian flavors don’t leave room for bland. They demand your attention, turn up the heat, and keep you coming back for more.
And after all, isn’t that what the best food should do?
Asian-style beef noodle
Ingredients
- 12 oz rice or egg noodles or pasta of choice – I like thin egg noodle myself, prepared as per package instructions
- 2 tbsp butter
- 2 tbsp cooking oil
- 1 large onion or shallots sliced thin
- 4 cloves garlic minced
- 1 inch fresh ginger grated
- 1 pound 500g ground beef, pork, turkey or chicken
- 1/4 cup soy sauce or tamari
- 1/4 cup gochujang paste you can find this in the asian section of the grocery story or on amazon
- 2 tbsp tomato paste
- 2 tbsp honey I found a spicy honey at my local grocery store – works a treat here!
- 1 package of stir fry vegetables about 3 cups (fresh is better but frozen works too)
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes (more or less – depending on your spice level
- 1 tbsp sesame oil
Instructions
- Prepare your noodles as per package directions. Drain and toss with 2 Tbsp butter or oil after cooking and let melt so it doesn’t stick together.
- Heat 2 Tbsp of oil in a wok or frying pan and add the sliced onions and fry until soft and translucent, add the garlic and ginger and toss for another minute or so.
- Add ground meat to the fried onions, garlic and ginger and break up and toss until cooked through.
- Add the soy, gochujang paste, tomato paste, and honey and mix well, heat for 2 minutes.
- Add the stir fry vegetables, cooked noodles, rice vinegar, pepper flakes, toss in the meat mixture, cover and cook for 5-8 minutes.
- Drizzle with sesame oil and serve!
- Feel free to finish if off with a bit more soy sauce and sriracha for extra salt/spice.
