Thai Stir-Fried Noodles With Beef

Thai stir fried noodles with beef

The Spruce

 

Ratings (69)
  • Total: 27 mins
  • Prep: 15 mins
  • Cook: 12 mins
  • Yield: 2 to 3 servings
Nutritional Guidelines (per serving)
946 Calories
31g Fat
118g Carbs
56g Protein
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Nutrition Facts
Servings: 2 to 3 servings
Amount per serving
Calories 946
% Daily Value*
Total Fat 31g 40%
Saturated Fat 15g 77%
Cholesterol 108mg 36%
Sodium 2944mg 128%
Total Carbohydrate 118g 43%
Dietary Fiber 15g 53%
Protein 56g
Calcium 307mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're a fan of Asian noodles, be sure to try these Chinese-inspired Thai beef stir-fried noodles!

This stir-fry is delicious, healthful and makes a perfect one-dish meal any night of the week. The recipe is also quite flexible. Make it as spicy or mild as you like and add your own choice of vegetables depending on what you have on hand.

While most Thai noodles dishes are made with rice noodles, occasionally wheat and egg noodles are used (a Chinese influence), so feel free to use either (if using rice noodles, just be sure not to over-cook them). 

Ingredients

  • 0.8 lb./0.36 kg. beef (thinly sliced steak)
  • 7.5 oz./212 g. wheat noodles (or egg noodles, curly stir-fry type)
  • 3 tbsp. soy sauce
  • 1 teaspoon brown sugar
  • 2 to 3 tbsp. coconut oil (or other vegetable oil)
  • 1 shallot (minced or 1/4 cup chopped onion)
  • 4 to 5 garlic cloves (finely chopped)
  • 1 piece ginger (thumb-size, sliced thinly into matchsticks)
  • Optional: 1 fresh red chili (sliced)
  • 1 carrot (sliced)
  • 5 to 7 fresh shiitake mushrooms (sliced)
  • 1 red bell pepper (sliced into thin strips)
  • 1 small head broccoli (cut into florets)
  • 1 teaspoon sesame oil
  • 1 handful fresh basil
  • 3 lime wedges
  • For the Stir-Fry Sauce
  • 2/3 cup chicken stock (good-tasting)
  • 3 tbsp. oyster sauce
  • 3 tbsp. dry sherry
  • 1 tbsp. fish sauce
  • 2 tbsp. brown sugar
  • 1/3 to 1/2 tsp. dried chili flakes (crushed)
  • 2 tsp. cornstarch

Steps to Make It

Note: while there are multiple steps to this recipe, this stir-fry dish has been broken down into workable categories to help you better plan for cooking.

Marinate the Beef

  1. Slice beef as thinly as you can on the bias (on an angle) and against the grain. Or have your local butcher/deli do this for you. Place into a shallow pan.

    Thinly sliced beef
     The Spruce
  2. In a small bowl or measuring cup, stir together the soy sauce and 1 teaspoon brown sugar and pour over beef. Stir well.

    Beef marinated in soy sauce and brown sugar
     The Spruce
  3. Set aside to marinate at room temperature.

Cook the Noodles

  1. Boil noodles until just undercooked (a firm al dente), as they will finish cooking in your wok.

    Cooking noodles
     The Spruce
  2. Drain and rinse with cold water.

    Draining pasta
     The Spruce
  3. Set aside.

Make the Stir-Fry Sauce

  1. In a small bowl, whisk together the chicken stock, oyster sauce, dry sherry, fish sauce, 2 tablespoons brown sugar, and chili flakes.

    Stir fry sauce
     The Spruce
  2. Add the cornstarch and whisk to dissolve.

    Stir fry sauce with corn starch
     The Spruce
  3. Set aside.

Sir-Fry the Dish

  1. Heat a large wok or frying pan over medium-high heat. Add 2 to 3 tablespoons oil and swirl around, then add the shallot, garlic, ginger, optional fresh chili, and stir-fry 1 to 2 minutes.

    Sauteing shallot, garlic, ginger, optional fresh chili
     The Spruce
  2. Add the beef together with its marinade and stir-fry for 3 minutes or until beef is lightly cooked. As you stir-fry, add a little stir-fry sauce (2 to 3 tablespoons), just enough to keep ingredients frying nicely.

    Beef and stir fry sauce in frying pan
     The Spruce
  3. Add the carrots and a little more stir-fry sauce if needed. Continue stir-frying 1 to 2 minutes.

    Cooking beef and carrots
    The Spruce 
  4. Then add mushrooms, bell pepper, and broccoli. Stir-fry until vegetables have softened but are still bright with some crispness to them (again, add more stir-fry sauce as you go, but not so much that you are boiling the ingredients).

    Sauteing vegetables and beef in a frying pan
     The Spruce
  5. Finally, add the reserved noodles plus all the remaining stir-fry sauce. Using 2 utensils, gently fry everything together by turning the noodles in the pan. The noodles will absorb most of the sauce and finish cooking (4 to6 minutes).

    Noodles, beef and stir fry sauce
     The Spruce
  6. When noodles are cooked and most of the sauce has been absorbed, switch off the heat and taste-test. If not salty/flavorful enough, add more fish sauce or soy sauce. If too salty for your taste, add a squeeze of fresh lime or lemon juice. Add more chili for more spice.

    Stir fry noodles
     The Spruce
  7. Serve noodles in bowls or on plates. Drizzle a little sesame oil over each portion, then garnish with basil leaves and lime wedges. 

    Thai Stir-Fried Noodles With Beef
     The Spruce
  8. Serve and enjoy!