This beef and noodles is a game changer! Oh-so-satisfying Beef Noodle Stir Fry is a perfect combination of savory, sweet, and spicy flavors that will have you will definitely eat out of this pan.
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But the deliciousness of Beef Noodle Stir Fry isn’t the only reason to give this easy noodle dish a try. Stir-frying has a whole host of benefits that make it a go-to cooking method for health-conscious foodies. Here are five reasons why you should get your wok out and start stir frying:
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WHY YOU WILL LOVE THIS BEEF AND NOODLES
- Time Saver: You can whip up a delicious meal in a flash with stir fry recipes! Plus, it’s a great way to use up any leftover ingredients in your fridge.
- Versatile: Stir-frying is incredibly versatile, allowing you to use a wide range of ingredients and experiment with different flavors and seasonings.
- Easy Clean-Up: With just one pan to clean, stir-frying is a breeze when it comes to kitchen clean-up.
Get your chopsticks ready and try this delicious Chinese Beef Noodle Stir Fry recipe featuring savory tender beef stir fry noodles.
Ingredients
Wheat noodles - I used Momofuku noodles, but any wheat noodles should work.
Ground beef
Thai basil - this is the basil that has purple stems.
Cabbage & Carrots
Onion, Garlic & Green Onion - aromatics are always super important to noodle dishes. They are the foundation.
Grapeseed oil - any neutral oil will work
Sesame oil - for that extra nutty flavor.
Homemade Sauce
Oyster sauce
Sweet soy sauce (kecap manis)
Soy sauce
Thai sweet red chili sauce
Rice vinegar
See recipe card for quantities.
HOW TO MAKE BEEF NOODLE STIR FRY
- Combine the sauce ingredients in a bowl and set aside.
- Prep the vegetables. Shred the cabbage, jullienne the carrots, slice the onion and green onion, and mince the garlic - set it aside.
- In a wok, on medium-high heat, add 2 tablespoon of oil, and brown the ground beef.
- Leave the beef alone for 3 minutes. This will ensure you get a really nice sear which will give more depth of flavor.
- Boil the noodles to the package instructions minus a minute. You will finish cooking it in the wok. Remove and drain. Set aside. Add a little sesame oil to the noodles to prevent them from sticking.
- Once the beef is brown, add the garlic and onions. Saute for 2 minutes.
- Add the cabbage and carrots and saute for 2 minutes.
- Add the noodles and sauce and combine everything.
- Add sesame oil, green onion, and Thai basil.
- Serve with chili oil and enjoy!
Top Tips for Success
- Use high heat: One of the keys to getting that delicious "wok hei" flavor that you find in stir-fries from Chinese restaurants is to use high heat. A hot wok or skillet will help to caramelize the ingredients and give them a smoky, charred flavor.
- Prep everything in advance: Professional chefs in restaurants work quickly and efficiently, and so should you when making stir-fry at home. Prep all of your ingredients in advance. Have everything ready to go before you start cooking.
- Use quality ingredients: The quality of your ingredients can make a big difference in the final flavor of your dish. Use fresh, high-quality vegetables, meats, and sauces for the best results.
- Don't over-crowd the pan: When stir-frying, it's important to not overcrowd the pan. Cook your ingredients in small batches to ensure that they cook evenly and have room to develop flavor.
- Add aromatics: To give your stir-fry that extra burst of flavor, add aromatics like garlic, ginger, and green onions. These ingredients will add depth and complexity to your dish.
- Use the right sauces: The sauces you use can make or break your stir-fry. Choose sauces that complement the flavors of your other ingredients and use them sparingly to avoid making the dish too salty or sweet.
Substitutions
Oyster sauce - you can use vegan or vegetarian oyster sauce
Sweet soy sauce (kecap manis) - substitute with 1 tablespoon dark soy and ½ tablespoon honey or brown sugar
Soy sauce - substitute with light soy sauce or tamari
Rice vinegar - use any vinegar
Wheat noodles - ubstitute with ramen noodles, spaghettini, Hokkien noodles, or knife-cut noodles. Any wheat noodles.
Ground beef - You can use any protein. Tofu, chicken breast, prawns, pork. I would suggest using any protein you have.
Thai basil - If you cannot find Thai basil, use regular basil.
Cabbage & Carrots - You can use any fresh veggies you have on hand like red bell pepper, snow peas, bean sprouts, napa cabbage, or bok choy. I happen to have cabbage and carrots.
Grapeseed oil - any neutral oil will work
Sesame oil - You can use toasted sesame oil if you're feeling fancy.
Variations
Here are some ideas you could do to make this dish extra special or different variations to kick it up a notch.
- Spicy - Adding chili oil will take this bowl of noodles to the next level.
- Deluxe -Instead of ground beef, slice a steak like flank steak and you will have yourself a wonderful steak and noodles. Adding a fried egg on top will also make it super extra special.
- Kid friendly - Ask your kids what kind of vegetables they want to cook in the noodles. When you include them in the process, they are more inclined to eat them. Bonus points if they eat the vegetables. Mine loves broccoli and edamame beans.
Equipment
- Wok or any large skillet
- Knife
- Cutting board
- Measuring spoons
- Bowl
How to store and reheat these beef and noodles
Now that you’ve cooked up a delicious Ground Beef Noodle Stir Fry, you might be wondering about the best way to store and reheat any leftovers. Here are a few tips to help you make the most of your tasty creation:
- Store your beef and noodles in an airtight container: To keep your stir fry fresh, store it in an airtight container in the fridge. This will help to prevent any moisture from building up and keep your dish from drying out.
- Reheat in a pan: We recommend using a pan to maintain the texture and flavor of the dish. Simply heat up a little oil in a pan, add your stir fry, and cook over medium heat until heated through.
- Add a splash of water or broth: If your stir fry seems a little dry when reheating, add a splash of water or chicken broth to help bring back some of the moisture.
- Enjoy within 3-4 days: For the best quality, we recommend enjoying your Beef Noodle Stir Fry within 3-4 days of cooking. This will help to ensure that the flavors are still fresh and delicious.
Quick Beef Noodle Stir Fry - FAQ
The fastest way to defrost ground beef is to use a microwave. Place the ground beef in a microwave-safe dish and set it to defrost mode. Turn the beef over every few minutes to ensure even defrosting. You can also place the ground beef in a leak-proof plastic bag and submerge it in a bowl of cold water. Note that defrosting ground beef in the refrigerator is the safest method, although it takes the longest time.
To make tender stir-fry beef, there are a few key steps to follow. Slice the beef thinly against the grain, which helps to break down the tough muscle fibers and makes the beef more tender. Marinating the beef for at least 30 minutes before cooking can also help to tenderize it. Cook the beef quickly over high heat, such as in a wok or a hot skillet, to properly sear the beef instead of steaming it.
The best noodles for stir-fry are typically thin, long, and have a firm texture that can hold up well to stir-fry noodle recipes with high heat and lots of tossing. Some popular choices include rice noodles, udon noodles, egg noodles, soba noodles, and lo mein noodles.
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Beef Noodle Stir Fry
Ingredients
Method
- Combine the sauce ingredients in a bowl and set aside.
- Prep the vegetables. Shred the cabbage, jullienne the carrots, slice the onion and green onion, and mince the garlic - set it aside.
- In a wok, on medium-high heat, add 2 tablespoon of oil, and brown the ground beef.
- Leave the beef alone for 3 minutes, this will ensure you get a really nice sear which will give more flavor.
- Boil the noodle to the package instructions minus a minute. You will finish cooking it in the wok. Remove and drain. Set aside. Add a little sesame oil to the noodles to prevent them from sticking.
- Once the beef is brown, add the garlic and onions. Saute for 2 minutes.
- Add the cabbage and carrots and saute for 2 minutes.
- Add the noodles and sauce and combine everything.
- Add sesame oil, green onion, and Thai basil.
- Serve with chili oil and enjoy!
Benj says
Wow that momofoku noodles matches the sauce perfectly
Jamie says
100x better than my instant noodle stack😅
H. Has says
How much noodles does 2 packets equate to? Is that 2 16 ounce packets?
Carmen Spillette says
I believe it is only 4 ounces per packets. I would use 1 package per person.
H. Has says
Thank you! Made this with ground chicken and turned out great!
Gloria Monroe says
All I have to say is wow, better than going to a restaurant.... Made this four times in 2 weeks and I still want more!!!
Carmen Spillette says
Thank you so much
Julia says
Do I use the sauce that comes in the Momofuku noodles?
Carmen Spillette says
No, save that for a rainy day.
Janice Chinn says
LOVED THIS 🙂 Was absolutely delicious and my whole family raved about it. Made the Adult's spicy and the kids mild with ease! This is a MUST MAKE!
Carmen says
That is awesome!
Wendy says
SO GOOD 🙂
Carmen says
Thank you!
Dave Lee says
These are so good!!! I'm always looking for new noodle dishes and this is now in the rotation.
Jennifer Basitt says
The best Beef Noodle Stir Fry I've tried!!! Love these new Momofuku noodles as well, I didn't realize you could buy them in stores!!!! Thanks Carmen 😊
Carmen says
I am so happy you loved them!