Stir-fried Rice Noodles with Soy Sauce and Beef (Thai style)

Ingredients

• 200 g Square rice noodles (or wide 10 mm) (Soak in cold water 1 h before cooking, drain)
• 200 g Beef (rump steak or sirloin) (Slice thinly against the grain)
• 150 g Chinese broccoli (gai lan) (Separate stems and leaves, cut stems into 3 cm pieces then into 2‑3 mm strips)
• 2 pcs Garlic clove (Finely mince)
• 1 pcs Egg (Lightly beat before adding)
• 2 c. à soupe Light soy sauce (Light, non‑sweet soy sauce)
• 1 c. à soupe Dark soy sauce (Adds color and depth)
• 1 c. à soupe Oyster sauce (Contains shellfish)
• 1 c. à café White sugar (Balances the salt)
• 3 c. à soupe Vegetable oil (peanut or sunflower) (Divided: 1 c. à soupe for the beef, 1 c. à soupe for garlic & broccoli, 1 c. à soupe for the egg)
• ½ c. à café Ground chili (Optional, sprinkle before serving)
• ¼ c. à café Ground black pepper (Optional, sprinkle before serving)
• ½ c. à café Salt (Season the beef lightly)

Instructions

1. Soak the noodles

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

   Time: PT1H

2. Prepare the vegetables and meat

   Separate the stems and leaves of the Chinese broccoli. Cut the stems into 3 cm pieces then into 2‑3 mm strips. Finely mince the two garlic cloves. Slice the beef thinly against the grain, place in a bowl, add the salt and 1 c. à soupe oil, mix quickly.

   Time: PT15M

3. Prepare the cooking sauce

   In a small bowl, mix 2 c. à soupe light soy sauce, 1 c. à soupe dark soy sauce, 1 c. à soupe oyster sauce and 1 c. à café sugar. Set aside.

   Time: PT2M

4. Sear the beef

   Heat the wok over high heat, add 1 c. à soupe oil. When the oil is very hot, add the beef and sear for 30 seconds while stirring quickly. Remove the beef and set aside in the wok.

   Time: PT1M

   Temperature: Très chaud

5. Sauté the garlic and broccoli

   In the same wok, add 1 c. à soupe oil, sauté the minced garlic for 10 seconds, then add the Chinese broccoli. Cook for 1 minute stirring constantly.

   Time: PT2M

   Temperature: Très chaud

6. Add the noodles and sauce

   Add the drained noodles to the wok, pour in the prepared sauce and stir continuously for 4‑5 minutes until the noodles are well coated and hot.

   Time: PT5M

   Temperature: Très chaud

7. Cook the egg

   Push the noodles to one side of the wok, add 1 c. à soupe oil in the empty space, crack the egg, scramble quickly, then fold it into the noodles.

   Time: PT1M

   Temperature: Très chaud

8. Re‑incorporate the beef and season

   Return the seared beef to the wok, stir for 30 seconds to reheat. Sprinkle ground chili and black pepper to taste.

   Time: PT1M

   Temperature: Très chaud

9. Plating

   Transfer the stir‑fried noodles to warm plates, serve immediately.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Square rice noodles (or wide 10 mm): Flat rice noodles, Rice vermicelli
• Instead of Beef (rump steak or sirloin): Chicken, Pork
• Instead of Chinese broccoli (gai lan): Western broccoli, Pak choi
• Instead of Garlic clove: Garlic powder (½ tsp)
• Instead of Egg: Silken tofu (¼ cup)
• Instead of Light soy sauce: Tamari (gluten‑free)
• Instead of Dark soy sauce: Dark soy sauce
• Instead of Oyster sauce: Mushroom sauce (vegetarian)
• Instead of White sugar: Cane sugar, Honey (½ c. à café)
• Instead of Vegetable oil (peanut or sunflower): Canola oil, Peanut oil
• Instead of Ground chili: Crushed red pepper, Paprika
• Instead of Ground black pepper: White pepper
• Instead of Salt: Sea salt

Equipment Needed

• Wok or large sauté pan
• Mixing bowl
• Wooden or silicone spatula
• Chef’s knife
• Cutting board
• Colander or skimmer (optional)
• Measuring spoons (optional)

Critical Steps — Do Not Skip

• Soak the noodles for at least 1 hour so they become pliable.
• Sear the beef very quickly over high heat so it stays tender.
• Do not overcook the broccoli so it retains its crunch.
• Stir the noodles constantly with the sauce to prevent them from sticking.

Chef Tips from the Video

• Use peanut oil for its high smoke point.
• Add a few drops of sesame oil at the end of cooking for authentic flavor.
• Serve with lime wedges for a touch of acidity.

Troubleshooting

Storage

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

Freezer: Not recommended; noodle texture deteriorates.

Room temperature: Consume immediately, do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the noodles the night before and keep them in the refrigerator in cold water.
• Pre‑slice the beef and prepare the sauce the night before; store separately.