The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy British Sticky Hoisin Beef & Noodle Stir-fry
When you want dinner ready fast, stir-fry is a winner! Sizzle British beef mince in a sticky-sweet hoisin sauce. Toss in nutty brown rice noodles and plenty of vibrant veg. It's ready in 20.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 50g honey
- 200g brown rice noodles (Brown Rice Flour, Water)
- 2 pak choi
- 2 spring onion
- 2 pepper
- 4cm fresh ginger
- 2 onion
- 200g sugar snap peas
- 500g beef mince (british beef mince (10% fat))
- 6 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
Nutritional Information
Calories: 560
Protein: 36g
Carbs: 64g
Fat: 18g
Speedy British Sticky Hoisin Beef & Noodle Stir-fry
When you want dinner ready fast, stir-fry is a winner! Sizzle British beef mince in a sticky-sweet hoisin sauce. Toss in nutty brown rice noodles and plenty of vibrant veg. It's ready in 20.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a measuring jug & a large frying pan
Do the prep
- Finely grate the ginger. Roughly dice the onions and peppers into 3cm chunks. Cut the pak choi into bite-sized pieces
Time to noodle
- Add the noodles to the saucepan and gently separate with a fork
- Boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Build the dish
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the beef, pepper and onion
- Cook for 5 mins, breaking up the beef with a wooden spoon, until golden brown. Season with salt and pepper
- Add the ginger, sugar snap peas and pak choi to the pan. Cook for 2 mins, until the beef is cooked through
- Lower the heat, then add the cooked noodles, hoisin, tamari, honey and 50ml water. Toss to combine and simmer for 1 min, until hot
Plate up
- Meanwhile, thinly slice the spring onions
- Serve the beef noodle stir-fry into bowls. Scatter the spring onion on top
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