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Beef Noodle Stir-fry with Sugar Snaps and Carrots

Beef Noodle Stir-fry with Sugar Snaps and Carrots

Brought to you by: OcadoLife
    2 serving
5.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

“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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  • 150g fine egg noodles
  • 3 tbsp toasted sesame oil
  • 200g sugar snap peas (cut in half lengthways, if liked)
  • 2 tbsp vegetable oil
  • 325g bavette steak, sliced
  • 2 garlic cloves, finely sliced
  • 5 cm piece of ginger, peeled and finely chopped
  • 2 red chillies, finely sliced
  • ¼ tsp ground white pepper
  • ½ tsp reduced-salt dark soy sauce
  • 1 large carrot, halved and sliced on the diagonal
  • 2 tbsp shaoxing rice wine
  • ½ tsp granulated sugar
  • 2 tbsp oyster sauce
  • 2 tbsp reduced-salt light soy sauce


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.

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