{"id":42515,"title":"Stir-Fried Beef Noodles Better Than Take-out","modified":"2025-07-01T15:29:44+02:00","plain":"What could be more comforting than savoring a restaurant-quality meal at home, warm and cozy ? 764fe0f\n\n\n\nThe beef juices coupled with the irresistible aromas of oyster sauce and soy sauce really create an extraordinary result - no need for salt! \ud83e\udd24 \n\n\n\nA touch of sugar encourages caramelization, helping the sauce coat and color the noodles \ud83c\udf5c In short, this dish is a showstopper \ud83d\udd25\n\n\n\nGorgeous, right?\n\n\n\nI made this recipe nearly five times a week when I was a student; it is inspired by Chinese cuisine and Thai cuisine (though it leans mostly Chinese). \n\n\n\nI often bulk it up with extra vegetables like Chinese cabbage or pak choi; I toss in onions too when I'm brave enough to risk the tears. By the way, here's another stir-fried beef noodle recipe with cabbage or even beef chow fun\n\n\n\nSpeaking of slicing, you'll find the Asian technique for cutting meat here to make it extra tender. Trust me, it changes everything! \n\n\n\nHow to make beef stir-fried noodles\n\n\n\nWe kick things off by stir-frying the marinated beef. Next come the aromatics, starting with garlic, then spring onions (and any other vegetables) \n\n\n\nA lovely little bowl of spring onions\n\n\n\nTips for successful beef stir-fried noodles\n\n\n\nThe sauce in this photo has not caramelized yet\n\n\n\nOnce the sauces are in, keep stir-frying until the noodles turn a rich brown. That means the sauce has caramelized.\n\n\n\nThe key ingredients for Chinese beef stir-fried noodles\n\n\n\nDark and light soy sauce: Each has its role, with light soy bringing saltiness and dark soy adding depth. If you must, skip the dark one because it can be hard to find, whereas light soy sauce is available in nearly every supermarket.\n\n\n\nThe noodles I use for this recipe\n\n\n\nOyster sauce: it doesn't taste like the shellfish it is named after, but it delivers an exceptional flavor that is essential to the dish. Discover its secrets here\n\n\n\nDark soy sauce: it adds depth of flavor; it is truly indispensable for getting the full \"experience\" of these killer beef udon.\n\n\n\nSesame oil: Perfect for wok cooking, sesame oil lends a toasted, nutty note to both the sauce and the marinade. \n\n\n\nCornstarch: it is used to tenderize the meat in the marinade\n\n\n\n\n\n\tStir-Fried Beef Noodles\n\t\t\n\t\tReady in minutes, these saucy, smoky beef noodles easily outshine takeout.\t\n\t\n\t\tWok\t\n\t\n\t\t250 g beef (very thinly sliced)100 g noodles (pre-cooked (dry weight))3 spring onion stalks (cut into 2-inch pieces)3 garlic cloves (minced)Marinade1 tablespoon light soy sauce1 tablespoon oyster sauce1 tablespoon cornstarch1 tablespoon sesame oilSauce1 tablespoon light soy sauce1 tablespoon dark soy sauce0.5 tablespoon oyster sauce1 teaspoon sugar\t\n\t\n\t\tSlice the beef very thinly and marinate for 10 minutes.Whisk all the sauce ingredients together in a small bowl.Heat a little oil in a hot wok. Add the beef and let it sear undisturbed for 1 minute, then stir-fry for about 3 minutes more. Transfer to a plate.Stir-fry the garlic for 1 minute, add the spring onions, and cook for 2 minutes more.Add the noodles, beef, and sauce. Stir-fry for 3\u20134 minutes, until the sauce thickens and coats the noodles.\t\n\t\n\t\tAfter adding the sauce, keep stir-frying until the noodles are evenly browned and lightly caramelized.\n\t\n\t\n\t\tAccompagnement, Plat principalChinoisenouilles au boeufBoeuf, Huile de s\u00e9same, Ma\u00efzena, Nouilles, Sauce huitre, Sauce soja dark, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42515","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=42515"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/42515\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/2996"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=42515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=42515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=42515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}