Step 1: Cook the Noodles

Bring a large pot of salted water to a boil. Add your noodles and cook according to package instructions until just al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside.

Tip: Rinsing also helps keep the noodles from soaking up too much sauce too quickly.

Step 2: Make the Sauce

In a small bowl, whisk together the soy sauce, brown sugar, hoisin, oyster sauce, cornstarch, sesame oil, water, and red pepper flakes (if using). Stir until the cornstarch dissolves completely. Set aside.

Flavor Insight: The brown sugar caramelizes with the soy, creating that glossy, restaurant-style sheen you love in stir-fry sauces.

Step 3: Brown the Ground Beef

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground beef, breaking it up with a spatula or wooden spoon. Cook for about 5–7 minutes, until browned and no pink remains. Drain any excess fat if needed.

Tip: Try not to move the beef around too much in the first 2 minutes — let it sear and build flavor.

Step 4: Sauté Aromatics

Add the grated ginger, minced garlic, and white parts of the green onions to the pan with the beef. Stir-fry for about 1 minute, until fragrant.

Step 5: Add the Veggies (Optional)

If you're using carrots or other veggies, stir them in now and cook for 2–3 minutes until just softened.

Step 6: Combine Sauce and Noodles

Give the sauce another stir (the cornstarch may have settled) and pour it into the skillet with the beef mixture. Let it simmer for 2–3 minutes until thickened and glossy. Then add the cooked noodles and toss everything together until the noodles are well-coated in the sauce.

Pro Tip: Use tongs to gently toss the noodles — it helps distribute the sauce without breaking the noodles.

Step 7: Garnish and Serve

Turn off the heat. Add the green parts of the green onions and toss again. Sprinkle with toasted sesame seeds, if using. Serve immediately, hot and glossy.