251 Reviews of Szechuan Noodles With Spicy Beef Sauce

From: Cilantro in Canada

On Jan 22, 2006

This was very simple to make. I only had ground pork on hand so I used that. Also I only had a little bit of hoisin sauce so I used oyster sauce instead. Everyone in our house loved this, even my daughter who does not like meat. I made this in the morning and it reheated well for supper. Thanks for the recipe.

From: Evie*

On Jun 15, 2005

This recipe was mentioned on one of the 'what's for dinner' threads and when I looked at it I knew it was going to be something my family would like. It's one of those a little bit of meat goes a long way type recipes..not to mention the great flavours. Quick and easy to put together. Thanks for sharing.

From: shimmerchk

On Feb 10, 2005

We loved this quick, tasty dish! It is slightly sweet from the hoisin, a little spicy, and has the perfect amount of sauce for our tastes. I used ground turkey instead of ground beef and whole wheat spaghetti noodles instead of vermicelli. I also added some shredded napa cabbage and thinly julienned red pepper for a little more nutrition. I also was not sure when to add the sesame oil since it is not mentioned in the instructions, but tossed the cooked noodles in the sesame oil before adding it to the pan and tossing everything together. This was a fantastic, quick an easy one dish meal that everyone in the family enjoyed. Thank you for a definite keeper!

From: Susie in Texas

On Feb 7, 2004

WOW!! This recipe is great! I also had to substitute Oyster Sauce for the Hoisin Sauce because it is all I had on hand. No idea as to what extent this change made in the flavor, but you have a hit recipe, either way. Absolutely delicious and I will be making it again. Thanks for sharing!!

From: Bergy

On Nov 17, 2005

Nice heat- spicy but not "take your head off spicy" I used fat noodles instead of vermicelle.. Lovely to have this tasty meal on the table in under 30 minutes. Recipe made as posted except I used 1 tbsp Sesame oil. I made the full recipe and have 3 servings ready for the freezer. I did not put the noodles in with the beef. When I defrost one I will try it with the rice vermicelli ThanksSharon123 - great recipe

From: Michelle S.

On Jan 19, 2006

Very tasty! I used just three shakes of red pepper however and Dh thought it was too hot (wimp!). I used whole grain pasta (and only half the amount) to cut carbs and added about 1 1/2c. chopped cabbage in with the onions. I did add a little more soy and hoisin sauce than the recipe required. I thought it was great, and I will make it again!

From: Scott1265

On Jan 19, 2006

WOW! What great flavor! I cannot wait to try this with sliced steak rather than ground beef - I think it will be incredible.

From: Messy Chef

On Jan 5, 2007

Neither my husband nor I cared for this. I found this dish to be very unbalanced. There was way too much hoisin causing sweetness to overpower the entire dish. I tried adding some vinegar before reheating the leftovers to counter the sweetness. That helped only marginally. Overall, as far as the hoisin is concerned, I think using only a tablespoon or two would improve it substantially.

From: JustJanS

On Dec 22, 2002

Russell cooked this for our dinner tonight. He said it was fast, and easy to make, and I reckon it was fantastic to eat! Such a yummy way to use mince and vermicelli. Thanks Sharon.

From: Sheila36

On Oct 28, 2007

This is delicious. I like to use part hoisin and part oyster sauce, the hoisin sauce alone is a little too strong of flavor for my family. I sometimes serve with rice instead of noodles.