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Ginger Beef Noodle Soup

A play on stir-fried ginger beef, this Chinese take-out inspired soup is accented with both fresh and pickled ginger.

Serves 4
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
548 calories per serving


> 6 oz Light N' Fluffy ® Medium Noodles
> 3 tbsp canola oil
> 12 oz sirloin beef strips
> 1 tsp pepper
> 1/4 tsp salt
> 1 onion, thinly sliced
> 1 carrot, thinly sliced on the diagonal
> 2 celery ribs, thinly sliced on the diagonal
> 2 tbsp ginger, minced and divided
> 2 cloves garlic, minced
> 4 cups reduced sodium beef broth
> 2 tbsp oyster sauce
> 2 tbsp hoisin sauce
> 2 tbsp soy sauce
> 2 tbsp rice wine vinegar
> 1 tbsp sesame oil
> 4 green onion, thinly sliced on the diagonal
> 3 tbsp pickled ginger, chopped


Heat oil in Dutch oven or large saucepan set over high heat. Cook beef strips, pepper and salt for 5 to 8 minutes or until starts brown; transfer to plate. Stir in onion, carrots, celery, 1 tbsp minced ginger and garlic. Cook for 3 to 5 minutes or until veggies start to soften.
Stir in broth, 2 cups water, oyster sauce, hoisin sauce, soy sauce and rice wine vinegar; bring to a boil. Reduce heat to medium.
Stir in noodles and cook for 10 minutes or until noodles are tender. Stir in sesame oil, remaining minced ginger and beef strips.
Garnish with green onion and pickled ginger before serving.


Recipe provided by Light ‘n Fluffy


For spicy ginger beef, add 1 to 2 thinly sliced Thai chilies to soup

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