Stir-fried Asian Noodles with Butter and Vegetables

Ingredients

• 400 g Beef (rump steak or filet) (cut into thin strips)
• 2 c. à soupe Light soy sauce (low sodium)
• 1 c. à soupe Sweet soy sauce (or soy sauce + sugar)
• 2 c. à soupe Water
• 1 c. à café Nuoc mam (fish sauce)
• 1 c. à café Rice vinegar
• 1 c. à café Fresh ginger (grated)
• 2 gousses Garlic (crushed)
• 1 Red bell pepper (cut into thin strips)
• 1 Yellow bell pepper (cut into thin strips)
• 2 Carrots (julienned)
• 1 Onion (sliced)
• 100 g Button mushrooms (sliced)
• 200 g Ramen noodles (instant) (without the seasoning packets)
• 1 Beef bouillon cube (dissolved in 150 ml hot water)
• 1 c. à café Sesame oil (for flavor)
• 2 c. à soupe Cooking oil (sunflower or canola)
• 1 c. à soupe Butter (for finishing)
• 1 c. à soupe Toasted sesame seeds (for garnish)

Instructions

1. Beef Marinade

   In a bowl, combine the light soy sauce, sweet soy sauce, water, nuoc mam, rice vinegar, grated ginger and crushed garlic. Add the beef strips and coat well. Cover and refrigerate to marinate for at least 2 hours.

   Time: PT2H

2. Vegetable Preparation

   While the beef marinates, wash and cut the bell peppers, carrots, onion, mushrooms and any other chosen vegetables into thin strips or julienne.

   Time: PT15M

3. Prepare the noodle broth

   Dissolve the beef bouillon cube in 150 ml hot water. Set aside.

   Time: PT5M

   Temperature: 90°C

4. Cook the beef

   Heat the cooking oil and sesame oil in the wok over high heat. Add the beef strips (with a little marinade) and stir‑fry for 5‑6 minutes until browned but still tender. Remove the beef and set aside in a bowl.

   Time: PT6M

   Temperature: haute

5. Stir‑fry the vegetables

   In the same wok, add a drizzle of oil if needed, then sauté the vegetables over medium heat for 5‑6 minutes until they are slightly crisp.

   Time: PT6M

   Temperature: moyenne

6. Cook the noodles

   Add the dry ramen noodles to the wok, pour in the prepared broth, then stir. Cook for 5‑6 minutes, stirring regularly, until the noodles are tender and the liquid is absorbed.

   Time: PT6M

   Temperature: moyenne

7. Final assembly

   Return the cooked beef to the wok, add the butter and stir until it melts and coats everything. Sprinkle with toasted sesame seeds.

   Time: PT3M

   Temperature: moyenne

8. Serving

   Serve immediately, piping hot, directly from the wok or transfer to a serving dish.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef (rump steak or filet): chicken, tofu
• Instead of Light soy sauce: tamari
• Instead of Sweet soy sauce: honey
• Instead of Nuoc mam (fish sauce): soy sauce
• Instead of Rice vinegar: cider vinegar
• Instead of Fresh ginger: ground ginger
• Instead of Garlic: garlic powder
• Instead of Button mushrooms: shiitake
• Instead of Ramen noodles (instant): rice noodles
• Instead of Beef bouillon cube: homemade beef stock
• Instead of Sesame oil: peanut oil
• Instead of Butter: margarine

Equipment Needed

• Cutting board
• Chef's knife
• Mixing bowl or bowl
• Wok or large skillet
• Wooden or silicone spatula
• Measuring spoons
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Marinate the beef for at least 2 hours
• Cook the beef over high heat to prevent it from becoming rubbery
• Do not overcook the vegetables to retain crunch
• Cook the noodles just enough so they stay firm

Chef Tips from the Video

• Use a very hot wok to achieve the coveted "sear" on the beef
• Add the butter at the very end for shine and rich flavor
• Lightly toast the sesame seeds before sprinkling

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Not recommended (noodles lose their texture)

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

Make-Ahead Tips

• Marinate the beef the day before
• Pre‑cut all vegetables and store in an airtight container in the fridge
• Pre‑dissolve the broth and keep it warm