Homemade Stir-Fried Beef Noodles

Ingredients

• 250 g Type 45 wheat flour (Sift before use)
• 1/4 c. à café Salt (Large pinch)
• 2 pcs Eggs (Fresh, preferably large)
• 300 g Beef (romsteak) thinly sliced (Cut into strips about 5 mm thick)
• 30 ml Light soy sauce (Approximately 2 tablespoons)
• 15 ml Dark soy sauce (Approximately 1 tablespoon)
• 15 ml Oyster sauce (Approximately 1 tablespoon)
• 5 g Potato or corn starch (1 teaspoon)
• 5 ml Sesame oil (1 teaspoon, for the sauce)
• 1/2 c. à café Ground white pepper (Adjust to taste)
• 30 ml Cooking oil (peanut or sunflower) (2 tablespoons)
• 1 pcs Garlic clove (Large, minced finely)
• 3 cm Fresh ginger (Finely sliced)
• 1/2 pcs Onion (Sliced)
• 2 branches Scallion (Cut into 3 cm sections then halve lengthwise)
• 1 pcs Fresh chili (optional) (Sliced into rounds for garnish)

Instructions

1. Prepare the noodle dough

   In a large bowl, combine the sifted flour, salt, and beaten eggs. Gradually incorporate the flour while kneading until a smooth dough forms. Knead for 5 minutes, shape into a ball, wrap in plastic wrap, and let rest for 30 minutes.

   Time: PT35M

2. Chop the aromatics

   Finely mince the garlic, grate the ginger (about 3 cm), slice the onion into thin strips, and prepare the scallion in 3 cm sections then halve lengthwise.

   Time: PT5M

3. Marinate the beef

   In a bowl, mix the light soy sauce, white pepper, potato starch and 1 tablespoon of oil. Add the beef strips, coat well, then set aside.

   Time: PT5M

4. Prepare the cooking sauce

   In a small bowl, combine the light soy sauce, dark soy sauce, oyster sauce, white pepper and sesame oil. Mix well.

   Time: PT2M

5. Roll, fold and cut the noodles

   On a floured surface, flatten the dough into a rectangle about 1 mm thick. Generously flour, fold the dough into three (or four) layers, flour each fold. Roll out again and cut into strips 1‑2 mm wide. Flour each noodle to prevent sticking, then let rest 10 minutes.

   Time: PT15M

6. Cook the noodles

   Bring 2 L of unsalted water to a boil. Add the noodles, cook 6‑8 minutes while gently stirring to prevent sticking. Drain, rinse immediately with cold water to remove excess starch.

   Time: PT8M

   Temperature: eau bouillante

7. Sear the beef

   Heat 1 tablespoon of oil in the wok over very high heat. Add the marinated beef and sear for 1 minute, then remove and set aside.

   Time: PT1M

   Temperature: très chaud

8. Sauté the aromatics

   In the same pan, add another tablespoon of oil, reduce to medium heat and sauté the garlic, ginger and onion for 20 seconds.

   Time: PT20S

   Temperature: moyen

9. Assemble the dish

   Add the cooked noodles, reserved beef and prepared sauce. Stir quickly for 2‑3 minutes to coat everything well. Incorporate the scallion and stir another 30 seconds.

   Time: PT3M

   Temperature: moyen‑élevé

10. Plating and serving

    Transfer the stir-fried noodles to a serving dish, garnish with fresh chili slices and a few scallion stalks. Serve immediately.

    Time: PT30S

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Type 45 wheat flour: All-purpose flour
• Instead of Salt: Sea salt
• Instead of Eggs: Organic chicken egg
• Instead of Beef (romsteak) thinly sliced: Beef tenderloin, Ribeye
• Instead of Light soy sauce: Tamari
• Instead of Dark soy sauce: Dark soy sauce
• Instead of Oyster sauce: Mushroom sauce
• Instead of Potato or corn starch: Cornstarch
• Instead of Sesame oil: Toasted sesame oil
• Instead of Ground white pepper: Black pepper
• Instead of Cooking oil (peanut or sunflower): Neutral vegetable oil
• Instead of Garlic clove: Garlic powder (1/4 tsp)
• Instead of Fresh ginger: Ground ginger (1/2 tsp)
• Instead of Onion: Shallot
• Instead of Scallion: Green onions
• Instead of Fresh chili (optional): Chili flakes

Equipment Needed

• Large mixing bowl
• Whisk or fork
• Cutting board
• Chef's knife
• Rolling pin
• Plastic wrap
• 2 L pot
• Colander or skimmer
• Wok or large skillet
• Wooden or silicone spatula
• Measuring spoons
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Let the dough rest for 30 minutes before rolling
• Roll and fold the dough in multiple layers to obtain light noodles
• Sear the beef over very high heat to retain its tenderness
• Do not leave the noodles in hot water after cooking; rinse immediately

Chef Tips from the Video

• Use a pasta sheeter to achieve uniform thickness more quickly
• Add a small handful of cilantro leaves just before serving for extra freshness

Troubleshooting

Storage

Refrigerator: Store cooked noodles in an airtight container for 3 days in the fridge.

Freezer: Noodles can be frozen for 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Fresh noodles can be prepared the day before, lightly dried on a cloth and stored in the refrigerator in a plastic bag.