These 20 minute chilli beef noodles are the best way to use inexpensive ingredients like mince and instant noodles to create a delicious and flavourful meal, perfect for busy weeknights or late night dinners.
⭐⭐⭐⭐⭐ i made this meal and was told by hubby it was one of the best stir fry’s he had for a while. it reminded him of a restaurant chain called wok on inn, that we use to use years ago. it was even better. – michelle
This is one of those recipes that was created as part of my everyday real life as it was based entirely on things I already had in my pantry. It’s a bit of a fusion and mix of flavours but they tasted way too good not to share.
I always have a craving for spicy noodles, whether it’s these 5 minute sweet and spicy noodles, or these garlic chilli udon noodles. They are a great easy option for busy weeknights, late night dinners, or quick lunches. This version has the most delicious sauce flavoured with gochujang which is a Korean fermented chilli paste. I love using it to flavour meals because not only does it add spice, but it adds so much extra flavour.
This is the perfect recipe to save for when you want a recipe using beef mince, but want something different to the usual and on the table fast.
Key Ingredients
To make these chilli beef noodles you’ll need a few pantry staple ingredients that add so much flavour and make these noodles really delicious.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chilli sauce – I love the flavour of gochujang so I am using that in the noodles but you can use any chilli sauce you like such as sriracha or sambal olek and adjust the amount based on how spicy you like the noodles.
- Beef mince/ground beef – for a budget friendly option, buy regular beef mince in bulk. I get mine at Costco! You can use any type of ground beef you prefer or substitute with pork or chicken.
- Soy sauce – added to both the beef and the noodles to create a salty, umami flavour.
- Honey – balances the chilli with sweetness.
- Sesame oil – adds flavour to the noodles.
- Cornflour – also known as cornstarch. Just a little bit added to the beef helps it brown and crispy up slightly.
- Spices – I am using a combination of chilli flakes and Chinese five spice to add so much flavour to the beef.
- Noodles – you can use 2 minute noodles and throw away the flavour packets or buy quick cooking dried noodles in bulk from the Asian grocery store. I particularly like Chang’s Long Life Noodles which cook in just 3 minutes.
- Veggies – really any vegetables work in this recipe. I like capsicum and broccoli in the noodles but feel free to add any fresh or frozen vegetables you prefer or leave out if the fridge is a bit empty.
You’ll Also Love: Spicy Pork and Peanut Noodles
Step-By-Step Instructions
Step 1: Mix together all of the sauce ingredients in a small bowl or shake together in a jar. Set aside.
Step 2: Next put a pot of water on to boil. Cook the noodles according their directions, usually that’s about 2-3 minutes. Once they are cooked, drain them and set aside.
Step 3: Brown the meat in a frying pan and then add in the cornflour, chilli flakes and Chinese five spice. Mix well and continue cooking until the beef has darkened in colour and is a little crispy.
Step 4: Using a slotted spoon, remove the beef from the pan leaving behind the oil. Set the beef aside on a plate until ready to serve. Add the capsicum and broccoli to the pan and sauté until soft.
Step 5: Add in the noodles and the sauce and toss well to combine.
Step 6: Add the cooked beef mince back to the pan and mix through. I like to serve my noodles topped with chilli oil and some spring onion.
Storage Instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave until heated through. I don’t recommend freezing these noodles.
Budget Saving Tips!
There are a few things to look out for when grocery shopping that are going to help you keep costs down. Here are a few considerations when making this recipe.
- Mince is a relatively budget friendly option however prices at the grocery store can vary greatly. Buying in bulk from butchers can often mean getting the best price. Any extras can be stored in smaller portions in the freezer.
- Buy large packets of dried noodles from the Asian grocery store. They are much cheaper and store for a long time in an airtight container. See below a list of other noodle recipes you can use them in.
- Use up any leftover or frozen vegetables in the noodles to add volume.
Recipe FAQs
Yes, you can substitute the beef with ground pork, chicken, turkey, or even grated tofu for a vegetarian option. Adjust the cooking time as needed to ensure the meat or tofu is fully cooked.
Gochujang can usually be found at the supermarket or Asian grocery store, but if it’s not available, you can use another type of chilli sauce, such as sriracha or sambal oelek. Adjust the quantity to taste, as different chilli sauces have varying levels of heat and flavour.
Yes, you can make this recipe gluten free by using gluten-free soy sauce (tamari) and gluten-free noodles.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy noodle recipes:
Thai Red Curry Noodle Soup
Chicken Satay Noodles
10 Minute Peanut Butter Noodles
15 Minute Garlic Prawn Noodles
20 Minute Chilli Beef Noodles
Equipment
Ingredients
For the Sauce:
- ⅓ cup soy sauce
- ¼ cup honey
- 1 tablespoon sesame oil
- 1-2 tablespoons gochujang or other chilli sauce to taste
For the Beef:
- 1 tablespoon canola oil
- 500 grams beef mince/ground beef
- 1 teaspoon cornflour/cornstarch
- 1 teaspoon chilli flakes
- 1 teaspoon Chinese five spice
- 1 tablespoon soy sauce
For the Noodles:
- 250 grams dried noodles
- 1 red capsicum/bell pepper thinly sliced
- 1 head broccoli cut into florets
Instructions
- Combine the soy sauce, honey, sesame oil, and chilli sauce in a jar or small bowl. Mix well to combine. Set aside.
- Boil a large pot of water. Add the noodles and cook for about 3 minutes or according to packet instructions. Drain and set them aside.
- Heat the canola oil in a frying pan over medium-high heat. Add the beef mince, cornflour, chilli flakes, Chinese five spice, and soy sauce. Cook until the liquid is absorbed and the beef is dark and crispy. Remove the beef from the pan with a slotted spoon, leaving the oil behind.
- In the same pan, add the sliced red capsicum and broccoli. Sauté until the capsicum is soft.
- Add the cooked noodles to the pan with the capsicum. Pour in the sauce and toss everything well to combine.
- Add the cooked beef mince back to the pan and mix through. Serve the noodles topped with chilli oil and some spring onion.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
This recipe was originally published in July 2024 and has been updated in 2026 with new photos and more helpful information.
Danielle says
Is the nutrition information based on the full meal or per serving? It seems high for a single serving.
Sally says
Hi Danielle, the calories are calculated per serve using an automated system, so I always recommend using it as a general guide and doing your own calculations if needed. If you’d prefer a lower-calorie option, you could swap the beef mince for a leaner variety or choose a different type of noodles that better suits your needs.
Michelle says
I made this meal and was told by hubby it was one of the best stir fry’s he had for a while. It reminded him of a restaurant chain called Wok On Inn , that we use to use years ago. It was even better. I also added capsicum and broccoli. The noodles were perfect but not just the instant 2 minute noodles, I used Mr Chens thin egg noodles.
Alex says
I made this tonight – I didn’t have any beef, so I used tofu. The sauce is so good and I’ll be picking up some beef tomorrow to make this again. Seriously delicious.
Sally says
So glad you enjoyed it Alex and happy to hear it worked well with the tofu as well!