This Chilli Beef Noodle recipe is simple, tasty and versatile! You can switch it up with whatever protein, vegetable and/or noodle you prefer. The key is to not overcook your veggie option, as you want it to still have a bite and add texture to the dish. Also, try to not reduce the liquids too much because you want there to be enough sauce to coat the noodles beautifully! This also makes the best leftovers (duh).

This recipe can easily be doubled, even tripled so get the masses in! To think of it, I’d honestly double this recipe (if you have a pan that’s big enough) and then you’re guaranteed leftovers…

So, I’ve made the Chilli Beef Noodle recipe using the following substitutes:

Mince beef
Mince chicken
Minced pork
Minced veal
Flaked salmon (usually from leftovers)
Plant-based mince
Prawns whole or minced

White and purple cabbage – cut into 1cm strips
Green, red and yellow peppers
Red and white onions

Egg noodles
Vermicelli noodles
Udon noodles
Ramen Noodles
GF Noodle of choice

You can use your favourite Chilli oil and feel free to add the dried chilli flakes if you prefer the additional heat – how much you add of either or depends on how good you are with chillies. The chilli oil I used for this recipe is one of my favourites >> Lao Gan Ma Spicy Chilli Crisp OR Lao Gan Ma Chilli Sauce with fermented Soybean – both work well.

Check out the quick video below the recipes to see what you’ll be making!

Chilli Beef Noodles

  • Servings: 2-4
  • Difficulty: Easy
  • Print


  • 3 tbsp olive oil
  • 4-6 garlic cloves, thinly sliced
  • 500g beef mince
  • 3 cups raw broccoli or a head of broccoli, roughly chopped
  • 2-3 tbsp chilli oil of choice
  • 1 tbsp dried chillies *optional
  • 2-4 tbsp sweet chilli sauce
  • 3 tbsp white/black sesame seeds, toasted
  • 1/2 cup regular soy sauce
  • 1 tbsp sesame oil
  • 1-2 tbsp rice vinegar
  • 400g egg noodles
  • Salt to taste
  • Spring onion, sliced
  • Directions

    1. Bring a large frying pan to a medium high heat. Add the oil and garlic and fry until light brown in color.
    2. Add the beef mince and cook until the mince changes color. Be sure to break the mince up so there aren’t large chunks of meat.
    3. Add the chopped broccoli and cover. Allow the broccoli to cook for 5mins with the mince. In the meantime, bring a medium pot of water to a rolling boil. Add the noodles and cook according to the packet’s instructions. Once cooked, rinse the noodles under cold water and set aside.
    4. After 5 mins, remove the lid from the mince-broccoli mixture and add the chilli oil, dried chillies, sweet chilli sauce, 2 tbsp toasted sesame seeds, soy sauce, sesame oil and rice vinegar. Stir and cover. Allow to simmer on medium heat for 2 mins.
    5. Add the cooked egg noodles and mix well. Remove from the heat and salt to taste. Allow the Chilli Beef Noodles to rest for 5-10mins before serving
    6. Garnish with spring onion and the remaining toasted sesame seeds. Enjoy Tastebud!

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