When I was pregnant I rekindled my love for chinese food and it became a little bit of an obsession. Watching China travel vlogs would make be ravenous, and by the time my husband was heading home, it resulted in a text message with instructions to bring me some beef stir fried noodles, NOW! I did enjoy those days but then I started wondering why I had never come up with a recipe for noodles, so this was born from that crazy time.
I prepared the dry noodles differently from how the bag said. It asked to boil it for a few minutes, instead, I put the dry noodles in a large bowl and poured boiling water over it till it was covered. Let it sit for about 5 minutes and loosen the noodles, then drain and keep aside.
Preparation Time – 30 Minutes
Cook Time – 20 Minutes
Serves – 4
For the Beef stir fry marinade:
Low Sodium Soy sauce – 1/4 Cup
Oyster sauce – 1 Tablespoon
Sesame Oil – 1 Tablespoon
Fish Sauce – 1/2 Tablespoon
Ketchup – 2 Tablespoons
Garlic Powder – 1 Tablespoon
Pepper – 1 Teaspoon
Chili Flakes – 1/2 Tablespoon
Dried Chow Mein Noodles – 200 Grams
Beef – 1 Lb, sliced
Ginger – 1 Tablespoon, minced
Garlic – 4 cloves, minced
Celery – 1 Stalk, sliced
Gai Lan – 6 or 8 stalks sliced and leaves chopped, keep them separate
Green Pepper – 1, sliced
Green Onions – 1 cup, chopped
Mushrooms – 1 cup, sliced
Olive oil – 3 Tablespoons
Directions for the Noodles:
Firstly in a bowl, put your sliced beef and all the marinade ingredients. Mix well and keep aside as you work on chopping your vegetables.
Heat a wok or large saucepan with olive oil in it and fry your ginger and garlic for about a minute.
Add your beef and stir fry for about 8 minutes. Add the stalks of the Gai lan and the celery, cook for 2 minutes.
Next add the Gai Lan leaves, green peppers, green onions and mushrooms. Stir fry for another 2 minutes.
Finally add your prepared noodles and stir fry on high for 3 to 4 minutes or until everything is incorporated well and most of the liquid evaporates. Do not over cook though. It will take some stirring to mix it all in.
You can check for salt and if you feel you need some more you can add a small amount of soy sauce. As it sits for a few minutes it will absorb more of the liquid.
If you are not a fan of beef you can switch this up for chicken or shrimp but make sure to reduce your cooking time accordingly. I like a lot of vegetables in my dish but if you want to reduce it to just some feel free to do that. Some other substitutions for vegetables are carrots, bok choy, broccoli, etc. If you prefer a different kind of noodle just prepare it as instructed on the bag.
So the next time you want to order out, give this recipe a try, because this way you can control how much oil is being added and avoid things like MSG. Hope you guys enjoy it!
Beef and Vegetable Stir Fried Noodles
For the Marinade
- 1/4 Cup Low Sodium Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Fish Sauce
- 2 Tbsps Ketchup
- 1 Tbsp Garlic Powder
- 1 Tsp Pepper
- 1/2 Tbsp Chilli Flakes
For the Stirfry
- 200 Grams Dried Chow Mein Noodles
- 1 lb Beef, sliced
- 1 Tbsp Ginger, minced
- 4 Cloves Garlic, minced
- 1 Stalk Celery, sliced
- 6-8 Stalks Gai Lan, stalks sliced and leaves chopped Keep seperate
- 1 Green pepper, sliced
- 1 Cup Green Onions, chopped
- 1 Cup Mushrooms, sliced
- 3 Tbsps Olive Oil
- In a bowl, put your sliced beef and all the marinade ingredients. Mix well and keep aside as you work on chopping your vegetables.
- Heat a wok or large saucepan with olive oil in it and fry your ginger and garlic for about a minute.
- Add your beef and stir fry for about 8 minutes. Add the stalks of the Gai lan and the celery, cook for 2 minutes.
- Next add your prepared noodles and stir fry on high for 3 to 4 minutes or until everything is incorporated well and most of the liquid evaporates. Serve hot.
Things you may need to make these noodles:
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