Flavourful pan-fried beef mince in a tasty homemade broth combined with egg noodles and pak choy, topped with spring onion and hot honey.
This recipe for One Pot Beef Mince Noodles is everything you want it to be. If you've been here for a while, you'll know I love a one pot. Easy to make, big on flavour and minimal dishes! A lot of my one pots are made with pasta, however it's just as easy to use delicious, slurpy noodles like I have here. The noodles cook in the tasty broth, flavoured with ginger, garlic, soy sauce, hoisin sauce, sesame oil and peanut butter. Kids and adults alike will love this easy meal!
Ingredient notes:
- Peanut butter: Although the recipe only calls for one tablespoon of peanut butter, this helps to make a creamy and flavoursome sauce.
- Egg noodles: I absolutely love these egg noodles. They are ribbon cut and thick, perfect for scooping up the mince and sauce with. You could use ramen if you prefer, or even vermicelli if you want a gluten free option (just ensure your sauces are gluten free too).
- Pak choy: If you're wondering what the difference is between pak choy (or pak choi) and bok choy, then answer is: there isn't any! They are the same vegetable but depending on how it is grown it can change in appearance. Either can be used in this recipe!
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat 1 tsp sesame oil in a frying pan with high sides over a medium-high heat. Add the finely chopped spring onion and cook for 1 minute. Place the beef mince in the pan and cook, breaking it up with a wooden spoon, until browned. Add the crushed garlic and soy sauce, then cook for a few more minutes until caramelised.
Remove the beef mince from the pan and set aside in a bowl. Add the remaining 1 tsp sesame oil to the pan. Add the ginger and peanut butter and cook for 1 minute, stirring.
Dissolve the stock cubes in the boiling water, then pour into the pan. Stir well to deglaze the pan. Add the hoisin sauce, soy sauce and coconut cream, stirring to combine.
Place the dried noodles on the sauce and cook for 5 minutes. Use tongs to gently break them up. Add the pak choy and cook for another 2-3 minutes until the noodles are just cooked and the pak choi has wilted.
Divide the noodles and broth between four bowls, then top with the beef mince. Sprinkle over sliced spring onion and drizzle with chilli oil if using.
Recipe FAQs:
I used ribbon-cut dried egg noodles, but ramen or any other noodles will work too. Just adjust the cooking time so they don't overcook.
This recipe is great for meal prep! It will keep well in the fridge for up to 3 days.
Of course. Beef mince can be substituted for pork, venison, lamb or chicken mince if you prefer.
Storage:
Store any leftover beef mince and noodles in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop until piping hot.
Top tips:
- Pak choi looks pretty served in halves like I have, but it's much easier to eat chopped, so I recommend chopping it.
- You can serve it like this (broth + mince on top) or stir the mince through in the pan before serving.
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One Pot Beef Mince, Broth and Noodles
Flavourful pan-fried beef mince in a tasty homemade broth combined with egg noodles and pak choi, topped with spring onion and hot honey.
Ingredients
Beef Mince
- 1 tsp sesame oil
- 1 spring onion, finely chopped
- 500g lean beef mince
- 2 clove garlic, crushed
- 2 Tbsp soy sauce
Noodles & Broth
- 1 tsp sesame oil
- 1 Tbsp crushed ginger
- 1 Tbsp peanut butter
- 2 chicken stock cubes
- 1 litre boiling water
- 2 Tbsp hoisin sauce
- 1 Tbsp soy sauce
- 165 ml coconut cream
- 120g dried egg noodles
- 2 bulbs pak choy, chopped
- 1 spring onion, sliced
- Chilli oil or hot honey, optional
Instructions
- Heat 1 tsp sesame oil in a frying pan with high sides over a medium-high heat. Add the finely chopped spring onion and cook for 1 minute.
- Add the beef mince and cook, breaking it up with a wooden spoon, until browned.
- Add the crushed garlic and soy sauce, then cook for a few more minutes until caramelised.
- Remove the beef mince from the pan and set aside in a bowl.
- Add the remaining 1 tsp sesame oil to the pan. Add the ginger and peanut butter and cook for 1 minute, stirring.
- Dissolve the stock cubes in the boiling water, then pour into the pan. Stir well to deglaze the pan.
- Add the hoisin sauce, soy sauce and coconut cream, stirring to combine.
- Add the dried noodles and cook for 5 minutes. Use tongs to gently break them up.
- Add the pak choi and cook for another 2–3 minutes until the noodles are just cooked and the pak choi has wilted.
- Divide the noodles and broth between four bowls, then top with the beef mince. Sprinkle over sliced spring onion and drizzle with chilli oil if using.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 471Total Fat: 23gSaturated Fat: 8gUnsaturated Fat: 15gCholesterol: 123mgSodium: 1020mgCarbohydrates: 22gFiber: 2gSugar: 8gProtein: 43g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Margaret tillott says
Was okay but just something missing,may be beef mince (4 star) wasn't upto standard will try with pork mince next time
Emma says
Very yummy will make again
Holly says
This would be better with broccolini added and some cashews as dressing for more crunch / texture
VJ cooks says
Go for it gurl!
Casey says
Amazing, everyone enjoyed it. Will definitely make again