AW Eats
About the Recipe
I’ve loved Asian food since I was young—something about the bold, layered flavors was such a 180 from the traditional American meals I grew up with. Over time, I’ve probably eaten more Asian dishes than I should admit, and honestly, I’m not mad about it. I’ve especially fallen in love with really wide udon-style noodles—they’re comforting, chewy, and hold sauce like a dream. This dish is my take on my favorite noodles, brought to life with the sweet heat of peanut sauce, smoky marinated beef, and all the Asian flavors I crave most.
Ingredients
For the Marinated & Smoked Ground Beef:
1 lb ground beef (80/20)
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
½ tsp Chinese five spice
¼ tsp white pepper
For the Noodles & Vegetables:
8 oz wide rice noodles
1 tbsp sesame oil
1 red bell pepper, julienned
1 carrot, julienned
1 cup snow peas
2 green onions, sliced (for garnish)
¼ cup roasted peanuts, chopped (for garnish)
2 tbsp Szechuan sauce (for drizzling)
For the Sweet & Spicy Peanut Sauce:
½ cup creamy peanut butter
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp honey or brown sugar
1 tsp chili garlic sauce (adjust to taste)
½ cup warm water (adjust for consistency)
For the Spicy Chili Mayo:
3 tbsp mayonnaise
1 tbsp Sriracha or chili sauce
½ tsp sesame oil
1 tsp lime juice (optional)
Preparation
Marinate the beef:
In a bowl, mix all marinade ingredients. Add ground beef and mix well. Let marinate for at least 1 hour in the fridge.
Smoke the beef:
Preheat a smoker to 225°F. Spread the marinated ground beef on a foil-lined tray in a thin, even layer. Smoke for 45–60 minutes, stirring halfway through to prevent clumping and to ensure even smoke absorption.
Cook the noodles:
Prepare the rice noodles according to package directions. Drain and rinse under cold water; set aside.
Prepare the peanut sauce:
Whisk together peanut butter, soy sauce, hoisin, vinegar, honey, chili garlic sauce, and warm water until smooth and creamy. Set aside.
Stir-fry the vegetables:
In a large wok or skillet, heat sesame oil over medium-high heat. Add red bell pepper, carrot, and snow peas. Stir-fry for 2–3 minutes until just tender-crisp.
Combine everything:
Add the smoked ground beef to the skillet, breaking it apart gently. Add cooked noodles and peanut sauce, tossing everything to coat well and heat through.
Make the chili mayo:
Whisk mayo, Sriracha, sesame oil, and lime juice in a small bowl until smooth. Transfer to a squeeze bottle or spoon for drizzling.
Garnish and serve:
Plate the noodles. Drizzle with spicy chili mayo, then top with green onions and chopped peanuts for crunch and freshness.