This Slow Cooker Honey Chilli Beef Noodles recipe by Nathan Anthony, from his Bored of Lunch cookbook, requires beef steaks, dark soy sauce, light soy sauce, rice vinegar, and garlic, plus a few other key ingredients.

To make Honey Chilli Beef Noodles in your slow cooker or crockpot, combine all ingredients except for the red pepper, noodles, and broth. Cook on high for 2 hours, then add the remaining ingredients and cook for another 15-20 minutes.

This dish is an easy win for any night, combining simplicity with deep, satisfying flavors to make your evening meal a delicious retreat from the day’s hustle.

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What Are the Best Beef Cuts for Honey Chilli Beef Noodles?

For Honey Chilli Beef Noodles, tender cuts such as sirloin or ribeye work best as they cook quickly and stay juicy. These cuts blend well with the sauce, enhancing the dish’s rich flavors.

Slow Cooker Honey Chilli Beef Noodles Ingredients

• 400g beef steaks, thinly sliced
• 4 tablespoons dark soy sauce
• 5 tablespoons light soy sauce
• 2 teaspoons rice vinegar
• 5 garlic cloves, finely minced
• 2 tablespoons hoisin sauce
• 3 tablespoons fresh orange juice
• 4 tablespoons honey
• 2 teaspoons chilli flakes
• 1 tablespoon cornflour, dissolved in 1 tablespoon water to form a paste
• 1 red bell pepper, cut into thin strips
• 200g dried egg noodles
• 350ml hot chicken broth
• Chopped spring onions and sesame seeds for garnish

How To Make Slow Cooker Honey Chilli Beef Noodles

1. Combine beef: In your slow cooker, add the sliced beef steaks along with dark soy sauce, light soy sauce, rice vinegar, minced garlic, hoisin sauce, orange juice, honey, and chili flakes. Mix these ingredients thoroughly to ensure the beef is well-coated.
2. Initial cooking: Cover the slow cooker and set it to cook on high for 2 hours, allowing the beef to tenderize and the flavors to meld.
3. Adding vegetables and noodles: After 2 hours, stir in the red bell pepper, dried egg noodles, and hot chicken broth. Ensure the noodles are submerged in the liquid so they cook evenly.
4. Final cooking: Continue cooking on high for another 15 to 20 minutes. Halfway through, stir the mixture to prevent the noodles from sticking and to distribute heat evenly.
5. Thickening the sauce: If the sauce is too thin, slowly stir in the cornflour paste, and allow it to cook for an additional 5 minutes or until the desired sauce consistency is achieved.
6. Serving: Spoon the beef and noodles into bowls and garnish with a sprinkle of chopped spring onions and sesame seeds before serving.

Recipe Tips

• Prepare ahead: To save time, chop all your vegetables and prepare the beef the night before. Keep them in the fridge, ready to throw in the slow cooker.
• Sauce consistency: For a thicker sauce, an additional tablespoon of cornflour mixed with water can be added during the last 10 minutes of cooking.
• Noodle selection: While egg noodles are recommended, you can substitute with rice noodles for a lighter texture that also absorbs the sauce well.
• Beef alternatives: If beef isn’t your preference, try sliced chicken thighs or pork for a different but equally delicious flavor profile.

Can I Use Different Types of Noodles for This Recipe?

Yes, you can substitute the egg noodles with other types such as udon, soba, or rice noodles. Each type will bring a different texture and flavor profile to the dish, enhancing the overall experience with its unique characteristics.

Recipe Variations

• Spice level adjustment: If you prefer a milder dish, reduce the chili flakes to one teaspoon or eliminate them completely for a sweet and savory flavor.
• Vegetable variety: Add a cup of sliced mushrooms or a handful of spinach for an extra serving of veggies and a boost of earthy flavors.
• Citrus twist: Swap orange juice for lime juice for a tangier taste that complements the sweetness of the honey beautifully.
• Nutty garnish: Sprinkle crushed peanuts or cashews on top before serving for added crunch and nutty flavor, enhancing the texture contrast.
• Herb freshness: A final garnish of fresh cilantro or Thai basil can brighten the flavors and add a vibrant color to the dish just before serving.

What To Serve With Honey Chilli Beef Noodles

Serve your hearty Honey Chilli Beef Noodles with creative sides like cucumber salad, steamed bok choy, crispy tofu, pickled vegetables, and coconut rice.

You can also pair it with Asian slaw or roasted edamame for extra crunch and freshness.

How To Store Leftover Honey Chilli Beef Noodles

In The Fridge:

Store leftover Honey Chilli Beef Noodles in an airtight container. They will last for up to three days in the refrigerator.

Make sure the noodles are cooled before sealing to prevent excess moisture buildup, which can make them soggy.

In The Freezer:

It’s best not to freeze Honey Chilli Beef Noodles. The texture of the noodles can become mushy and unpleasant when thawed and reheated, ruining the dish’s appeal.

How To Reheat Leftover Honey Chilli Beef Noodles

Reheat your leftover Honey Chilli Beef Noodles by stir-frying them over medium heat. Add a splash of water if they seem dry.

This method helps restore the fresh texture and flavors of the dish efficiently.

Check out More Slow Cooker Recipes:

• Bored of Lunch’s Chilli Con Carne Macaroni Melt
• Bored Of Lunch Slow Cooker Beef Curry
• Bored of Lunch Slow Cooker Chicken and Chorizo Pasta