Hoisin Beef Shiitake Noodles

Diet
[x] Flexitarian + Omnivore
[x] Vegan: Skip the meat, use vegan fish sauce for oyster sauce, choose other noodles.
[x] Vegetarian: Skip the meat, use vegan fish sauce for ouster sauce, keep all else.
[x] Pescatarian: Skip the meat, keep all else
[x] Gluten free: Use GF Tamari instead of soy sauce
[O] Weight Maint
[O] Keto Diet
[O] Mediterranean 
[O] Lectin Avoidance: Grain in sauce + pasta
[O] Oxalate Avoidance: Sesame seeds + pasta
[x] Purine Avoidance: Omit oyster sauce completely

Hoisin Beef Shiitake Noodles

An Asian Fusion dish featuring hoisin flavored beef, shiitake mushrooms, and egg noodles.
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Course: Dinner
Cuisine: Asian
Keyword: Beef Noodles, Beef Shiitake Noodles, Hoisin Beef Shiitake Noodles, Hoisin Noodles
Servings: 4
Calories: 535kcal
Author: Patty

Ingredients

Prep Ingredients

  • 1/2 Yellow onion sliced
  • 2 cloves Garlic Minced
  • 2 C Cabbage Nappa cabbage or regular green, thinly sliced
  • 1 Carrot Shredded or match-sticked
  • 2 C Shiitake Mushrooms Dice then measure out 2C
  • 2 Scallion Finely chopped on the diagonal, used for topping
  • 2 T Sesame seeds White seeds, dry toast, use for topping

Sauce Prep

  • 2 T oyster sauce Substitue Vegan Fish Sauce
  • 2 T hoisin sauce
  • 1 t dark sweet soy sauce Substitute GF Tamari, or regular soy sauce
  • 2 t white vinegar

Cook Noodles

  • 12 Oz Chinese egg noodles 3 oz serving size
  • Water Reserve 1/2C of the cooking water

Cook Meat

  • 2 T Avocado Oil
  • 12 Oz Ground Beef

Instructions

Mise en Place

  • Peel, cut in half, then slice the yellow onion as thick or thin as you prefer.
  • Peel, and mince the garlic.
  • Dice the mushrooms and measure out the 2C.
  • Thinkly slice the cabbage, use Nappa Cabbage for a more authentic dish but regular Green cabbage will do.
  • Match-stick a carrot, and thinly slice scallion on the diagonal (both green and white parts).
  • Dry toast sesame seeds and set aside.

Prep the Sauce

  • I combine the oyster sauce, hoisin sauce, dark sweet soy sauce (or any dark soy sauce) and white vinegar in a bowl. Set aside.

Cook Noodles

  • Key here is to start cooking the noodles and then the meat so they are cooking at the same time. We are going to add the partially cooked noodles into the wok to complete its cooking.
  • Partially cook the noodles in salted boiling water until they are no longer crunchy, but still gummy. Reserve 1/2C of the starchy cooking water for sauce, in case it is needed. Drain and set aside.

Start Meat

  • Heat the oil in a wok or cast iron skillet over high heat. Add the ground beef and spread it out in pan to fry well. Do not play with the meat, leave it alone to sear for ~5 minutes. You are looking for the liquid to evaportate and the meaat to char a bit. Then toss it around so the other side cooks.
  • Now we are adding ingredients, one at a time, combining well for ~30 seconds betwwen each addition. Add the onion and combine, add the garlic and combine, add the cabbage and carrots, and finally the mushrooms. Cook until most of the liquid released from the veggies have evaporated.

Finish Cooking

  • Add the sauce to the veggies and mix. Then add the noodles to the wok and mix. If the sauce does not appear to be coating the noodles well, add some of the reserved water to help.
  • Portion out into bowls, top with the toasted sesame seeds and sliced scallions.

Notes

Idea comes from Marions Kitchen. She, along with Mama Noi, are great cooks that make Asian (especially Thai) and Asian Fusion food look simple to make. This is my take on her Hoisin Beef Noodles.
When I indicate food is “Asian” I am meaning that it is a mix of Asian flavors and textures that may combine several countries cuisines into the dish. This would be similar to saying “American” or “European” or “African” inspired.
For veggie/vegan do not add the meat. The mushrooms will be used instead and you do not need to adjust the cooking too much, just add the mushrooms when I say add the meat, cook until the moisture released by the mushrooms has evaporated and then continue as written.

Nutrition

Calories: 535kcal | Carbohydrates: 46g | Protein: 24g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 690mg | Potassium: 749mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2642IU | Vitamin C: 16mg | Calcium: 94mg | Iron: 5mg