A savory and slightly sweet stir-fried noodle dish with tender beef and a rich, glossy sauce—these sticky beef noodles hit all the right notes when I’m craving something quick, satisfying, and full of bold flavor. The combination of sweet chilli, soy sauces, and garlic-ginger aromatics makes this an irresistible weeknight dinner that I keep coming back to.

Why You’ll Love This Recipe

I love how fast and easy this dish comes together—just 15 minutes from prep to plate. It’s a one-pan wonder, perfect for busy days when I want something hearty without much cleanup. The sauce clings beautifully to the noodles, the beef is juicy, and the mix of vegetables adds color and nutrition. Best of all, it’s completely customizable, and the flavors balance sweet, salty, and umami in every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

250 g thin egg noodles
2 tbsp olive oil
1 tsp minced garlic
1 tsp minced ginger
500 g ground (minced) beef
⅓ cup sweet chilli sauce
1 tsp brown sugar
3 tbsp soy sauce (or tamari)
1 tbsp dark soy sauce
1 tbsp rice wine vinegar
2 cups frozen mixed vegetables (e.g. broccoli, carrots, peas)
½ cup water
1 tbsp cornflour (cornstarch)
2 spring onions, thinly sliced (plus extra for garnish)
Chilli oil (optional, for serving)

directions

I start by cooking the noodles according to package instructions, but I always drain them a minute early so they stay slightly underdone. Then I rinse them under cold water and set them aside.
I heat a large frying pan or wok over medium-high heat. I add the olive oil, garlic, and ginger, and sauté for about 30 seconds until fragrant.
Then I toss in the ground beef and cook it while stirring, until browned—usually about 2 to 3 minutes.
I stir in the sweet chilli sauce, brown sugar, soy sauces, and rice wine vinegar. I let this simmer for 2 to 3 minutes until the sauce thickens and begins to caramelise.
I add the frozen vegetables, cover the pan, and let everything cook for another 2 to 3 minutes until the veggies soften.
In a small bowl, I whisk together water and cornflour, then pour it into the pan and stir. This cooks for 1 to 2 minutes until the sauce turns glossy and thick.
I add the cooked noodles and most of the spring onions (saving a few for garnish). I stir until everything’s well coated and heated through—about a minute.
Finally, I serve the noodles hot, garnished with extra spring onion and a drizzle of chilli oil if I’m in the mood for a little kick.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Variations

I like to switch things up based on what I have in the fridge. Sometimes I replace the beef with ground turkey or chicken for a leaner version (though it changes the flavor a bit). If I want it vegetarian, I skip the meat entirely and double the veggies or add tofu. I’ve also played around with the vegetables—green beans, capsicum, or even a frozen stir-fry mix work just as well.

storage/reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a pan or microwave, adding a splash of water or broth if the noodles seem dry. I don’t recommend freezing this one—the texture of the noodles just doesn’t hold up well after thawing.

FAQs

How spicy is this dish?

It’s mild to medium depending on the sweet chilli sauce used. I keep it family-friendly by using a mild sauce, and I add chilli oil to my own serving if I want extra heat.

Can I use a different type of noodle?

Absolutely. I’ve used udon, rice noodles, and even spaghetti in a pinch. Just adjust the cooking time and texture accordingly.

Is this dish gluten-free?

It can be. I swap in tamari for the soy sauces and use gluten-free noodles to make it suitable for a gluten-free diet.

What can I use instead of rice wine vinegar?

I’ve had success using apple cider vinegar or white vinegar as a substitute. It changes the flavor slightly but still works well in the sauce.

Can I make this ahead of time?

I wouldn’t fully prepare it in advance since the noodles are best fresh. But I sometimes prep the sauce and chop the veggies ahead to save time on busy nights.

Conclusion

Sticky beef noodles are one of my favorite fast dinners. They’re quick, delicious, and incredibly flexible depending on what I have on hand. Whether I’m craving takeout-style noodles or need a family-friendly meal in under 20 minutes, this recipe always delivers satisfying flavor and texture with minimal effort.