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Beef Noodle Stir-fry with Sugar Snaps and Carrots

Beef Noodle Stir-fry with Sugar Snaps and Carrots

By OcadoLifePublished on 12 December 2022“In Hong Kong, we eat fried noodles for breakfast, served with porridge-like rice congee,” says Hong Kong-born chef Cherry Tang. “In this Beef Noodle Stir-fry with Sugar Snaps and Carrots, I’ve added veg and beef instead, for a satisfying lunch or dinner.” Try swapping the steak for king oyster mushrooms and the oyster sauce for hoisin sauce. 
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Time and servings

20 minsTotal time
2Servings
10 minsPrep time
10 minsCooking time

Ingredients

  • 150 g of fine egg noodles
  • 3 tbsp of toasted sesame oil
  • 200 g of sugar snap peas (cut in half lengthways, if liked)
  • 2 tbsp of vegetable oil
  • 325 g of bavette steak, sliced
  • 2 garlic cloves, finely sliced
  • 5 cm of piece of ginger, peeled and finely chopped
  • 2 red chillies, finely sliced
  • 0.25 tsp of ground white pepper
  • 0.5 tsp of reduced-salt dark soy sauce
  • 1 large carrot, halved and sliced on the diagonal
  • 2 tbsp of shaoxing rice wine
  • 0.5 tsp of granulated sugar
  • 2 tbsp of oyster sauce
  • 2 tbsp of reduced-salt light soy sauce

Method

  • Step 1

    Cook the noodles according to the pack instructions. Drain, rinse under cold water, then drain again. Toss with 2 tbsp toasted sesame oil; set aside.

  • Step 2

    Meanwhile, blanch the sugar snaps in a pan of boiling water for 1-2 mins. Drain, refresh under cold water and set aside.

  • Step 3

    Heat a wok until very hot. Add the vegetable oil, followed by the beef, and stir-fry for 2 mins. Add the garlic, ginger and chillies; season with the white pepper and a little salt.

  • Step 4

    Reduce the heat to medium and fry for 1 min more. Add the dark soy sauce, then the sugar snaps and carrot; stir-fry for 2 mins. Add the rice wine and sugar; mix well.

  • Step 5

    Toss in the noodles and turn the heat back to high. Add the oyster sauce and stir-fry for 2 mins, using chopsticks or tongs to separate the noodles.

  • Step 6

    Season with the light soy sauce and remaining 1 tbsp toasted sesame oil; cook for 1 min more. Serve immediately.