Vietnamese Grilled Fresh Noodles with Beef or Chicken

Ingredients

• 300 g Beef flank (or steak) (cut into thin strips)
• 300 g Chicken breast (cut into thin strips (chicken option))
• 200 g Frozen fresh Chinese noodles (thawed before cooking)
• 100 g Mixed mushrooms (shiitake, king oyster) (caps only, stems removed and sliced)
• 1 piece Carrot (peeled and cut into sticks or rounds)
• 2 cloves Garlic clove (finely minced)
• 2 cm Fresh ginger (peeled and sliced into thin strips)
• 1/2 piece White onion (thinly sliced 2-3 mm)
• 2 stems Chives (or green onion) (cut into rounds)
• 2 tbsp Light soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Sugar
• ½ tsp Ground black pepper
• 2 tbsp Vegetable oil (peanut or sunflower) (for cooking the noodles and the stir‑fry)
• 2 tbsp Sesame oil (for finishing)
• 100 ml Chicken (or beef) broth (low‑sodium preferably)
• 1 tbsp Potato or corn starch (diluted in 4 tbsp water)
• to taste Sriracha sauce (optional) (to add heat)

Instructions

1. Thawing the noodles

   Remove the fresh noodles from the freezer and let them thaw at room temperature for 10‑15 minutes or place them in warm water for 5 minutes.

   Time: PT15M

2. Marinating the beef or chicken

   Slice the beef (or chicken) into thin strips, place them in a bowl, add 2 tbsp light soy sauce, 1 tbsp oyster sauce, ½ tsp ground black pepper and mix. Refrigerate while preparing the vegetables.

   Time: PT5M

3. Preparing the vegetables

   Finely chop the garlic, slice the ginger into thin strips, cut the half onion into thin slices, cut the carrot into sticks, separate the chive stems and cut into rounds, clean the mushrooms, remove the stems and slice them.

   Time: PT10M

4. Preparing the cooking sauce

   In a small bowl, mix 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar and ½ tsp ground black pepper. Set aside.

   Time: PT2M

5. Cooking the noodles

   Bring a large pot of water to a boil, add the noodles for 2 minutes, separating them with a spatula. Drain, rinse under cold water to remove starch, then pat dry on paper towels.

   Time: PT5M

   Temperature: 100°C

6. Grilling the noodles

   Heat 1 tbsp vegetable oil in a pan over medium heat. Spread the noodles in a single layer, cook 4 minutes on one side then flip and cook 4 minutes on the other side until lightly golden. Set aside on a plate.

   Time: PT8M

   Temperature: 180°C

7. Searing the beef (or cooking the chicken)

   In the same pan, add 1 tbsp oil, heat over high heat and sear the beef for 1 minute (or cook the chicken for 6 minutes) until just browned. Remove and set aside.

   Time: PT6M

   Temperature: 200°C

8. Aromatic stir‑fry and vegetables

   Add 1 tbsp oil to the pan, sauté the garlic, ginger and onion for 20 seconds, add the mushrooms and cook 5 minutes, then add the carrot, chives and other vegetables for 1 minute while stirring.

   Time: PT6M

   Temperature: 200°C

9. Adding the sauce and broth

   Pour the prepared sauce then the chicken broth. Bring to a boil and simmer for 5 minutes so the flavors meld.

   Time: PT5M

   Temperature: 100°C

10. Incorporating the meat and thickening

    Return the beef (or chicken) to the pan. Mix the potato starch with 4 tbsp water, pour into the sauce and stir until thickened. Remove from heat and add the sesame oil.

    Time: PT3M

11. Plating

    Place the grilled noodles on plates, generously spoon the meat‑vegetable mixture over them, sprinkle extra chives and, if desired, add a few drops of sriracha sauce for heat.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

58 g

Fat

13 g

Fiber

5 g