Asian Ground Beef Noodles



  • ▢ 2 tablespoon oil
  • ▢ 250 g ground beef
  • ▢ 2 tablespoon soy sauce
  • ▢ 1 teaspoon grated ginger
  • ▢ 2 teaspoon White pepper powder (adjust to your liking)
  • ▢ 2 tablespoon corn flour (also called Corn starch)
  • ▢ 2 tablespoon spring onion(chopped)
  • ▢ 120 g vermicelli (more or less for two)
  • ▢ 2 tablespoon Chinese dark vinegar (optional)
  • ▢ 2 tablespoon Chinese chilli oil (optional)


  • In a sauce pan heat the oil and ground beef over medium heat. Break the meat apart. Cook until slightly browned.
  • Add in the grated ginger and soy sauce, and stir fry for 10-15 seconds. Add 1 cup of water and white pepper powder. Put a lid on and simmer for 10 minutes. Add more water if it evaporates too much. (time to cook the noodles)
  • Boil the noodles in a large pot of boiling salted water according to packet instructions until al dente. Remove; strain and set aside.
  • Mix the corn flour with 1/2 cup of water and pour into the beef sauce. Stir until evenly thickening. 
  • Toss in the cooked noodles and then serve with spring onions on the top. Add the Chinese dark vinegar and chilli oil if desired.