Easy & Delish Ground Beef Veggie Noodle Bowl – JUST 4 Main Ingredients!
Welcome back to the channel! Today, I’m super excited to share a recipe that’s not only incredibly tasty but also surprisingly simple, focusing on just four main ingredients (plus some flavor boosters, of course!). Get ready to whip up a satisfying “Ground Beef and Veggies Noodle Bowl – Yakisoba” that’s perfect for a quick lunch or dinner.
This dish is all about bringing together savory ground beef, hearty potatoes, fresh cabbage, and slurp-worthy noodles, all coated in a delicious, easy-to-make sauce. It’s a Japanese-style stir-fried noodle dish that I’m sure you’ll love.
Let’s get cooking!
Ingredients (Serves 1)
Main Components:
Chinese Noodles (e.g., Yakisoba noodles, Chukamen): 110g (approx. 3.9 oz)
Ground Beef: 100g (approx. 3.5 oz)
Potato: 100g (approx. 3.5 oz)
Cabbage: 80g (approx. 2.8 oz)
Vegetable Oil (for frying potatoes): 1 Tablespoon
Vegetable Oil (for stir-frying): 1 Teaspoon
Salt and Pepper: A pinch, to taste
For the Sauce:
Worcestershire Sauce: 2.5 Tablespoons
Miso Paste: 1 Teaspoon
Oyster Sauce: 1 Teaspoon
Sugar: 1 Teaspoon
Chinese Soup Stock Powder (e.g., Shantan, or substitute with chicken bouillon powder): 0.5 Teaspoon
Instructions (Easy Steps!)
Prep Your Ingredients:
Cut the cabbage into bite-sized pieces.
Peel the potato and cut it into easy-to-eat sticks.
Cook the Chinese noodles according to the package directions. Once cooked, rinse them thoroughly under cold water to remove excess starch, then drain well.
Mix the Sauce:
In a small bowl, combine all the sauce ingredients (Worcestershire sauce, miso paste, oyster sauce, sugar, and Chinese soup stock powder). Mix well until everything is dissolved and set aside.
Fry the Potatoes:
Heat 1 tablespoon of oil in a frying pan over medium-high heat. Add the potato sticks and pan-fry until they are golden brown and cooked through. Remove the potatoes from the pan and set them aside.
Cook Beef & Cabbage:
In a large skillet or wok, heat 1 teaspoon of oil over medium heat. Add the cabbage and stir-fry for a minute or two until slightly softened.
Add the ground beef to the pan. Season with a pinch of salt and pepper. Break up the beef with your cooking utensil and cook until it’s browned and the cabbage is tender-crisp.
Combine Noodles & Sauce (Heat Off!):
Once the beef and cabbage are cooked, turn off the heat.
Add the drained noodles to the pan. Pour the prepared sauce over the noodles.
Toss everything together thoroughly while the heat is still off. This ensures the noodles and ingredients get evenly coated with the sauce without it evaporating too quickly.
Final Stir-Fry:
Add the previously fried potato sticks to the pan.
Turn the heat back on to medium. Stir-fry everything together until the sauce has slightly thickened, most of the excess liquid has evaporated, and everything is well combined and heated through.
Key Tip for Success!
The magic trick for this recipe is to turn off the heat before adding the noodles and sauce (Step 5). Why? If you add the sauce while the pan is still hot, it can evaporate too quickly before it has a chance to evenly coat all the ingredients. By mixing off-heat, you ensure every strand of noodle and piece of veggie gets that delicious sauce. Then, you simply turn the heat back on to finish!
And there you have it – a fantastic Ground Beef and Veggies Noodle Bowl made with just a few key ingredients! It’s hearty, flavorful, and so satisfying.
I hope you enjoy making and eating this dish. Don’t forget to check out the full video tutorial on my YouTube channel for a visual guide! If you try it, let me know what you think in the comments below or on YouTube.
Happy cooking!
