Ginger Soy Beef and Bell Pepper Udon Noodles with Spicy Mayo

This ginger soy beef udon noodle bowl is a flavor-packed weeknight dinner that comes together in just one pan. Tender udon noodles are tossed with savory ground beef, caramelized bell peppers and onions and a silky ginger-soy sauce that coats every strand.

A drizzle of sweet chili sauce and spicy mayo adds a kick, while crushed peanuts and fresh lime zest bring bright crunch and acidity. It’s a quick, satisfying meal that will become a regular in your dinner rotation.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

6 ounce Udon NoodlesView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, core and thinly slice bell pepper into strips. Halve, peel and thinly slice onion. Zest and quarter lime. Roughly chop peanuts.
2. Place noodles in a medium bowl and cover with hot water. Gently stir to separate noodles, 1-2 minutes. Drain and set aside.
3. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add ground beef, bell pepper, onion and a pinch of salt and pepper. Cook, breaking up meat, until beef is cooked through and veggies are tender, 4-6 minutes.
4. Add drained noodles, ginger paste, soy sauce, chili sauce and 1/4 cup water. Cook, stirring, until sauce is warmed through and noodles are coated, 1-2 minutes. Remove from heat.
5. Add butter and a squeeze of lime juice to the pan. Toss to combine; taste and adjust seasoning with salt and pepper if needed.
6. Divide noodles between bowls. Drizzle with spicy mayo, top with peanuts and lime zest. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute lo mein noodles or even spaghetti if you don’t have udon. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water to loosen the sauce.

Is this recipe gluten-free?

No, it contains soy sauce and udon noodles which are made from wheat. For a gluten-free version, use tamari and gluten-free noodles.