![Thai Stir-Fried Noodles With Beef in bowls, size a side of lime wedges](https://www.thespruceeats.com/thmb/3StoQ_vNcT_Pk0D6G_k1BZshUPw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/thai-stir-fried-noodles-with-beef-3217106-hero-01-f1ce6e796ad949b7ad5f0e1307ce6ca2.jpg)
The Spruce Eats / Diana Chistruga
If you're a fan of Asian noodles, be sure to try these Chinese-inspired Thai beef stir-fried noodles!
This stir-fry is delicious, healthful and makes a perfect one-dish meal any night of the week. The recipe is also quite flexible. Make it as spicy or mild as you like and add your own choice of vegetables depending on what you have on hand.
While most Thai noodles dishes are made with rice noodles, occasionally wheat and egg noodles are used (a Chinese influence), so feel free to use either (if using rice noodles, just be sure not to over-cook them).
Ingredients
For the Beef Marinade and Noodles:
-
360 grams (12.8 ounces) beef
-
3 tablespoons soy sauce
-
1 teaspoon brown sugar
-
212 grams (7. 5 ounces)Â wheat noodlesÂ
-
2/3 cup good quality chicken stock
-
3 tablespoons oyster sauce
-
3 tablespoons dry sherry
-
1 tablespoon fish sauce
-
2 tablespoons brown sugar
-
1/3 to 1/2 teaspoon crushed chile flakes
-
2 teaspoons cornstarch
For the Stir-Fry:
-
3 tablespoons coconut oil
-
1 medium shallot, minced
-
5 garlic cloves, finely chopped
-
1 thumb-size piece fresh ginger, peeled and sliced thinly into matchsticks
-
1 sliced red chile, optional
-
1 medium carrot, sliced
-
5 to 7 whole fresh shiitake mushrooms, sliced
-
1 medium red bell pepper, seeded and sliced into thin strips
-
1 small head broccoli, cut into florets
-
1 teaspoon sesame oil
-
1 handful fresh basil
-
3 lime wedges
Steps to Make It
Prepare Beef and Noodles
-
Gather the beef marinade ingredients and noodles.
The Spruce Eats / Diana Chistruga
-
Slice beef as thinly as you can on the bias (on an angle) and against the grain. Or have your local butcher/deli do this for you. Place into a shallow pan.
The Spruce Eats / Diana Chistruga
-
In a small bowl or measuring cup, stir together the soy sauce and 1 teaspoon brown sugar and pour over beef. Stir well. Set aside to marinate at room temperature for 15 minutes while you prepare the rest of the recipe.
The Spruce Eats / Diana Chistruga
-
Boil noodles until just undercooked (a firm al dente), as they will finish cooking in your wok.
The Spruce Eats / Diana Chistruga
-
Drain and rinse with cold water. Set aside.
The Spruce Eats / Diana Chistruga
Make the Stir-Fry Sauce
-
Gather the sauce ingredients.
The Spruce Eats / Diana Chistruga
-
In a small bowl, whisk together the chicken stock, oyster sauce, dry sherry, fish sauce, 2 tablespoons brown sugar, and chili flakes.
The Spruce Eats / Diana Chistruga
-
Add the cornstarch and whisk to dissolve. Set aside.
The Spruce Eats / Diana Chistruga
Sir-Fry the Dish
-
Gather the marinated beef, noodles, sauce, and remaining ingredients.
The Spruce Eats / Diana Chistruga
-
Heat a large wok or frying pan over medium-high heat. Add 2 to 3 tablespoons oil and swirl around, then add the shallot, garlic, ginger, optional fresh chili, and stir-fry 1 to 2 minutes.
The Spruce Eats / Diana Chistruga
-
Add the beef together with its marinade and stir-fry for 3 minutes or until beef is lightly cooked. As you stir-fry, add a little stir-fry sauce (2 to 3 tablespoons), just enough to keep ingredients frying nicely.
The Spruce Eats / Diana Chistruga
-
Add the carrots and a little more stir-fry sauce if needed. Continue stir-frying 1 to 2 minutes.
The Spruce Eats / Diana Chistruga
-
Then add mushrooms, bell pepper, and broccoli. Stir-fry until vegetables have softened but are still bright with some crispness to them (again, add more stir-fry sauce as you go, but not so much that you are boiling the ingredients).
The Spruce Eats / Diana Chistruga
-
Finally, add the reserved noodles plus all the remaining stir-fry sauce. Using 2 utensils, gently fry everything together by turning the noodles in the pan. The noodles will absorb most of the sauce and finish cooking (4 to 6 minutes).
The Spruce Eats / Diana Chistruga
-
When noodles are cooked and most of the sauce has been absorbed, switch off the heat and taste-test. If not salty/flavorful enough, add more fish sauce or soy sauce. If too salty for your taste, add a squeeze of fresh lime or lemon juice. Add more chili for more spice.
The Spruce Eats / Diana Chistruga
-
Serve noodles in bowls or on plates. Drizzle a little sesame oil over each portion, then garnish with basil leaves and lime wedges.Â
The Spruce Eats / Diana Chistruga
Nutrition Facts (per serving) | |
---|---|
654 | Calories |
33g | Fat |
59g | Carbs |
35g | Protein |
Nutrition Facts | |
---|---|
Servings: 2 to 3 | |
Amount per serving | |
Calories | 654 |
% Daily Value* | |
Total Fat 33g | 42% |
Saturated Fat 18g | 90% |
Cholesterol 80mg | 27% |
Sodium 2105mg | 92% |
Total Carbohydrate 59g | 21% |
Dietary Fiber 9g | 31% |
Total Sugars 17g | |
Protein 35g | |
Vitamin C 106mg | 529% |
Calcium 107mg | 8% |
Iron 5mg | 29% |
Potassium 1088mg | 23% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Recipe Tags: