Separated Beef Stir-Fried Noodles

Ingredients

• 200 g Wide Chinese noodles (dehydrated) (Rehydrate 5 min in boiling water, drain.)
• 300 g Beef (tenderloin or flank steak), thinly sliced (Cut into strips 3‑4 mm thick.)
• 1 piece Onion (Finely sliced.)
• 2 cloves Garlic cloves (Finely minced.)
• 100 g Soybean sprouts (Rinsed and drained.)
• 1 small piece Red bell pepper or chili (Thinly sliced rounds. The chili adds heat.)
• 2 stems Chives (Chopped, for garnish.)
• 4 tbsp Light soy sauce (2 tbsp for the marinade, 2 tbsp for the noodle sauce.)
• 2 tbsp Dark soy sauce (Adds color and depth.)
• 1 tbsp Oyster sauce (Adds umami to the beef sauce.)
• 1 tsp Sugar (Balances the acidity of the sauce.)
• 0.25 tsp Ground black pepper (Just a pinch.)
• 1 tsp Sesame oil (Final aroma, to add to the beef sauce.)
• 2 tbsp Vegetable oil (peanut or sunflower) (For cooking the noodles and the beef.)
• 2 tbsp Potato starch (1 tbsp for the marinade, 1 tbsp for the beef sauce.)
• 2 tbsp Water (Dilutes the dark soy sauce for the noodles.)

Instructions

1. Rehydrate the noodles

   Bring a large pot of water to a boil, submerge the wide Chinese noodles, cook 5 minutes, then drain in a colander.

   Time: PT6M

   Temperature: 100°C

2. Marinate the beef

   In a large bowl, combine the sliced beef with 2 tbsp light soy sauce, 1 tbsp potato starch and 1 tbsp vegetable oil. Coat well, then let rest 10 minutes.

   Time: PT10M

3. Prepare the sauces

   In a small bowl, mix 2 tbsp dark soy sauce, 2 tbsp light soy sauce and 2 tbsp water – noodle sauce. In another bowl, combine 1 tbsp oyster sauce, 1 tsp sugar, 1 tbsp light soy sauce, 0.25 tsp ground black pepper, 1 tsp sesame oil and 1 tbsp potato starch – beef sauce.

   Time: PT5M

4. Stir‑fry the noodles

   Heat 1 tbsp vegetable oil in the wok over medium heat. Add minced garlic, sauté 30 seconds. Pour the noodle sauce, stir 2 minutes. Add the rehydrated noodles, soybean sprouts and one third of the pepper/chili slices, stir‑fry quickly 1 minute.

   Time: PT4M

5. Stir‑fry the beef

   In a second wok (or after removing the noodles), heat 1 tbsp vegetable oil over medium heat. Sauté the onion and garlic for 30 seconds. Add the marinated beef, sear 1 minute while stirring constantly. Pour the beef sauce, stir 1 minute. Incorporate the remaining pepper/chili slices and the rest of the soybean sprouts, cook 30 seconds more.

   Time: PT4M

6. Plating

   Place the noodles on one side of a plate, put the stir‑fried beef beside it. Garnish with chopped chives and, if desired, a few sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Wide Chinese noodles (dehydrated): Egg noodles, Rice noodles
• Instead of Beef (tenderloin or flank steak), thinly sliced: Chicken, Firm tofu
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic paste
• Instead of Soybean sprouts: Shredded Chinese cabbage
• Instead of Red bell pepper or chili: Red chili, Sweet paprika
• Instead of Chives: Green onions
• Instead of Light soy sauce: Tamari
• Instead of Dark soy sauce: Dark soy sauce
• Instead of Oyster sauce: Mushroom sauce
• Instead of Sugar: Honey, Maple syrup
• Instead of Ground black pepper: White pepper
• Instead of Sesame oil: Peanut oil
• Instead of Vegetable oil (peanut or sunflower): Canola oil
• Instead of Potato starch: Cornstarch (maize starch)

Equipment Needed

• Large bowl
• Chef's knife
• Cutting board
• Wok or large skillet
• Pot for rehydrating noodles
• Colander
• Wooden spoon
• Spatula
• Sauce bowl
• Timer or watch (optional)

Critical Steps — Do Not Skip

• Marinate the beef with starch and oil to prevent it from falling apart.
• Rehydrate the noodles exactly 5 minutes so they stay firm.
• Cook over high heat quickly to preserve the crunch of the vegetables and the tenderness of the beef.

Chef Tips from the Video

• Use high‑quality beef (tenderloin or flank) for optimal texture.
• Prepare all ingredients ahead of time (mise en place) as cooking happens in a few minutes.
• A very hot wok gives the famous "wok hei" – the characteristic smoky flavor.

Troubleshooting

Storage

Refrigerator: Store noodles and beef separately in airtight containers, up to 3 days.

Freezer: Not recommended for rehydrated noodles; the beef can be frozen for 1 month after cooking.

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

Make-Ahead Tips

• Marinate the beef the night before in the refrigerator for more flavor.
• Rehydrate the noodles ahead of time, rinse and keep chilled in a bowl with a drizzle of oil.