Sticky Hoisin Beef Noodles

About This Recipe

Upgraded instant noodles with stir fried veggies and tender steak in an umami hoisin sauce.

Ingredients

• 4 cups (170g) Coleslaw Mix (I used Trader Joe's cruciferous crunch)
• 1 Tablespoon Olive Oil
• 3 packs (95g each) Trader Joe's Knife Cut Squiggly Noodles (see notes for subs)
• 1 pound Beef Shaved Steak
• 3 Sauce Packets from the Noodles
• ¼ cup (72g) Hoisin Sauce
• 2 Tablespoons Coconut Aminos (or low sodium soy sauce)
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Sriracha

Instructions

1. Mix the hoisin, vinegar, coconut aminos, sriracha, and the three sauce packets from the noodles together in a large bowl. Add the beef, stir to coat, cover, and set aside.
2. Bring a large pot of water to a boil for the noodles.
3. Heat the olive oil in a nonstick pan over medium heat. Once hot, add the slaw mix and toss to coat. Cook for 1-2 minutes until the veggies start to brown in spots. Stir and cook for another 1-2 minutes until nicely browned in spots but still tender crisp. Transfer to a clean bowl and set aside.
4. Add the marinated beef to the pan and spread out in an even layer. Cook until no liquid remains and the beef begins to caramelize/brown around the edges, about 6-8 minutes. Avoid stirring too often.
5. When the beef is nearly done, add the noodles to the boiling water. Cook the noodles for 4 minutes. Reserve about 1 cup of the cooking liquid before draining the noodles and returning to the pot off the heat.
6. Add the beef and slaw mix to the pot and use the reserved water as needed to bring it all together.