Why You’ll Love This Recipe

I love how this recipe proves that quick dinners can still be packed with flavour. The maple syrup adds a delicious sweetness that caramelises beautifully with the beef, while the chilli oil brings the perfect level of heat. It’s also a budget-friendly meal that uses handy store-bought shortcuts like pre-cut stir-fry vegetables and ready noodles, so I can get dinner on the table fast without compromising on taste.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

300 g pkt Singapore egg noodles
Boiling water, To soften
80 ml (1/3 cup) Pure Canadian maple syrup
3 tsp Chilli oil
2 tsp Vegetable oil
500 g Lean beef mince
300 g pkt Julienne cut vegetable stir-fry mix (capsicum, cabbage, carrot, zucchini, onion, bok choy)
Extra maple syrup, To serve (optional)
Extra chilli oil, To serve (optional)

Directions

I start by placing the Singapore noodles in a medium heatproof bowl and covering them with boiling water. I let them stand for 2 minutes, then use a fork to separate the strands before draining well.

In a small bowl, I combine the maple syrup and chilli oil to make the stir-fry sauce.

Next, I heat the vegetable oil in a large non-stick wok or deep frying pan over high heat. Working in two batches, I add the beef mince, breaking up any lumps with a wooden spoon, and stir-fry until browned all over. Once both batches are cooked, I return all the mince to the pan and pour in half of the maple and chilli mixture. I season lightly and continue cooking for 3–4 minutes, allowing the mince to caramelise and slightly char.

Then, I add the vegetable stir-fry mix and toss everything together for about 2 minutes until the vegetables are just tender but still crisp. I drizzle over the remaining maple mixture and toss to coat.

Finally, I add the drained noodles and stir-fry for another 1–2 minutes until everything is combined and heated through. I serve it immediately, drizzled with a little extra maple syrup and chilli oil for that perfect sweet-and-spicy finish.

Servings and Timing

This recipe serves 4.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

I sometimes swap the beef mince for chicken, or turkey mince for a lighter version. For extra crunch, I add cashews or sesame seeds before serving. If I want more vegetables, I toss in snow peas or bean sprouts. For a milder version, I reduce the chilli oil or replace it with sesame oil for a nutty flavour. For a vegetarian twist, I use plant-based mince and veggie noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the stir-fry in a pan or microwave until hot, adding a splash of water to loosen the sauce if needed. This dish isn’t ideal for freezing, as the noodles can lose their texture once thawed, so I prefer to make it fresh.

FAQs

Can I use other types of noodles?

Yes, I sometimes use rice noodles, udon, or even spaghetti if that’s what I have on hand.

Can I make it less spicy?

Absolutely — I simply reduce the chilli oil or swap it for a drizzle of sesame oil instead.

Can I use honey instead of maple syrup?

Yes, honey works well as a substitute, though it gives a slightly different flavour.

Can I add more vegetables?

Of course. I often add baby corn, broccoli, or snap peas for extra crunch and colour.

Can I make it vegetarian?

Yes, I use plant-based mince or tofu instead of beef for a vegetarian version.

What type of chilli oil works best?

I use a smooth chilli oil with a bit of heat, but I sometimes use one with crispy bits for extra texture.

How do I keep the noodles from sticking together?

I drain them well and toss them quickly into the stir-fry so they absorb the sauce evenly.

Can I make it gluten-free?

Yes, I use gluten-free noodles and check that the chilli oil and maple syrup are gluten-free.

Can I double the recipe?

Definitely. I just cook the mince in batches so it browns properly instead of steaming.

What can I serve this with?

It’s perfect as a stand-alone meal, but I sometimes serve it with a side of steamed dumplings or a cucumber salad for balance.

Conclusion

I love this 5-ingredient hot maple beef mince stir-fry for its simplicity, speed, and bold flavours. It’s the perfect midweek meal — sweet, spicy, and satisfying, with minimal prep and maximum taste. With tender beef, crisp veggies, and sticky maple chilli sauce coating every noodle, it’s a dinner I come back to again and again when I need something quick and delicious.