Stir-Fried Rice Noodles with Beef

Ingredients

• 300 g Wide rice noodles (10 mm) (Rehydrated 1 h then drained)
• 250 g Beef (ribeye or flank steak) (Thinly sliced)
• 2 c. à soupe Shaoxing cooking wine
• 1 c. à café Baking soda (To tenderize the meat)
• 2 c. à soupe Light soy sauce
• 1 c. à soupe Dark soy sauce
• 1 c. à soupe Oyster sauce
• 1 c. à café Sugar
• 4 c. à soupe Vegetable oil (peanut or sunflower) (2 c. à soupe for cooking, 1 c. à soupe for marinating, 1 c. à soupe for finishing)
• 1 c. à soupe Sesame oil (Add at the end of cooking)
• 1 Medium onion (Sliced)
• 2 branches Chives (green onion) (Cut into 4 cm pieces)
• 100 g Bean sprouts
• to taste Ground black pepper

Instructions

1. Rehydrating the noodles

   Place the rice noodles in a large bowl of warm water and soak for 1 hour. Drain and set aside.

   Time: PT10M

2. Beef marination

   In a bowl, combine the sliced beef, Shaoxing wine, baking soda, both soy sauces and 1 c. à soupe vegetable oil. Coat well, cover and let rest for 30 minutes.

   Time: PT5M

3. Preparing aromatics and sauce

   Thinly slice the onion, cut the chives into 4 cm pieces. In a small bowl, mix the sugar, oyster sauce, light soy sauce and dark soy sauce to form the cooking sauce.

   Time: PT5M

4. Searing the beef

   Heat the wok over high heat, add 1 c. à soupe vegetable oil and sear the beef for 1 minute until lightly colored. Remove and set aside.

   Time: PT1M

   Temperature: Très chaud

5. Stir-frying the noodles

   In the same wok, add 2 c. à soupe oil, then the drained noodles. Stir-fry for 2 minutes, stirring constantly.

   Time: PT2M

   Temperature: Très chaud

6. Cooking the onion

   Remove the noodles, add 1 c. à soupe oil and sauté the sliced onion for 30 seconds until translucent.

   Time: PT1M

   Temperature: Très chaud

7. Final assembly

   Return the noodles, beef, bean sprouts and chives to the wok. Pour the prepared sauce, mix for 2‑3 minutes over high heat. Season with pepper, add sesame oil and stir one last time.

   Time: PT3M

   Temperature: Très chaud

8. Serving

   Transfer the stir-fried rice noodles with beef to a hot serving dish and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Wide rice noodles (10 mm): Fine rice noodles, Rice vermicelli
• Instead of Beef (ribeye or flank steak): Chicken, Firm tofu
• Instead of Shaoxing cooking wine: Rice wine, Mirin
• Instead of Light soy sauce: Low-sodium soy sauce
• Instead of Dark soy sauce: Sweet soy sauce
• Instead of Oyster sauce: Mushroom sauce
• Instead of Sugar: Honey, Cane sugar
• Instead of Vegetable oil (peanut or sunflower): Canola oil
• Instead of Sesame oil: Toasted sesame oil
• Instead of Medium onion: Shallot
• Instead of Chives (green onion): Green onions
• Instead of Bean sprouts: Mung bean sprouts
• Instead of Ground black pepper: White pepper

Equipment Needed

• Wok or large frying pan
• Mixing bowl
• Wooden spatula or soup spoon
• Chef's knife
• Cutting board
• Colander or fine strainer
• Measuring spoons

Critical Steps — Do Not Skip

• Marinating the beef with baking soda to tenderize the meat.
• Proper rehydration of rice noodles to prevent tearing.
• Cooking over very high heat to achieve a quick, flavorful stir‑fry.

Chef Tips from the Video

• Use high‑quality beef (ribeye or flank steak) for more tenderness.
• Prepare all ingredients before heating the wok (mise en place method).
• Serve immediately to retain the crunch of the bean sprouts.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended, noodles become soggy after thawing.

Room temperature: Consume within 2 hours of cooking.

Make-Ahead Tips

• Marinate the beef the night before in the refrigerator to save time on the day.
• Prepare the cooking sauce ahead of time and keep it refrigerated.
• Rehydrate the noodles while preparing the other ingredients.