Stir-Fried Asian Noodles with Beef (35 Minutes)

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Craving some Asian flavors? Dive into this delectable stir-fried rice noodle dish that captures the essence of pan-Asian cuisine. Tender slices of beef meld with the mild taste of rice noodles, all brought together by the crunch of fresh veggies. Topped with green onions and a sprinkle of sesame seeds, this dish is a celebration of textures and flavors on your plate!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz rice noodles
  • 1/2 lb beef steak, thinly sliced
  • 1 medium carrot, julienned or thinly sliced
  • 1 medium eggplant, cut into thin rounds
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 8 oz sliced mushrooms (shiitake or baby bella)
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce (optional)
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil for frying
  • 1 tbsp sesame seeds, for garnish
  • Salt and pepper to taste

Instructions

  1. Prepare the Rice Noodles and Veggies (15 minutes): Cook rice noodles according to package directions, usually soaking them in hot water until softened. Drain and set aside. While the noodles are cooking, chop all your veggies.
  2. Stir-fry the Beef (5 minutes): In a large wok or frying pan, heat 1 tbsp of vegetable oil over medium-high heat. Add the thinly sliced beef and stir-fry until browned. Remove from pan and set aside.
  3. Cook the Veggies (7-8 minutes): In the same pan, add another tbsp of oil. Add minced garlic and sauté until fragrant. Add in the julienned carrot, mushrooms, and eggplant rounds, and stir-fry for about 3 minutes. Then, introduce the bell peppers and continue to stir-fry until all vegetables are tender but still crisp.
  4. Combine and Season (5-6 minutes): Return the cooked beef to the pan. Add in the drained rice noodles, soy sauce, oyster sauce (if using), hoisin sauce, and sesame oil. Toss well to combine and ensure everything is heated through and well coated in the sauces. Adjust seasoning with salt and pepper if needed.
  5. Garnish and Serve (2 minutes): Transfer the stir-fried noodles to serving plates. Top with chopped green onions and a sprinkle of sesame seeds.

Notes

For an even richer flavor, consider adding a splash of fish sauce to the dish. To introduce a kick, a few dashes of sriracha or some sliced chili peppers will do the trick. This stir fry pairs beautifully with a cold glass of white wine or a light beer.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 390
  • Sugar: 7g
  • Sodium: 920mg
  • Fat: 12g
  • Carbohydrates: 54g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 35mg

Pair this with...

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

Soy Glazed Baby Bok Choy

Start by halving or quartering your baby bok choy, depending on their size, ensuring each piece has a nice cut surface to soak up the glaze. In a pan, combine soy sauce, a touch of honey or brown sugar, minced garlic, and a splash of sesame oil. Let this mixture simmer until it thickens slightly. Now, sear the bok choy cut-side down until it's lightly charred, then flip and pour over the soy mixture, allowing it to bubble and coat the veggies. Once they're tender and well-glazed, transfer to a plate. Garnish with a sprinkle of toasted sesame seeds for a nutty crunch and a burst of flavor.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

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