Lunch - Beef hokkien noodle stir fry recipes

Author: Mable Baron  

A super easy stir fry made with beef strips, egg noodles and seasonal vegetables cooked in a homemade sauce. This sticky teriyaki beef noodles recipe is warming asian dish great for family dinners.

Beef and hokkien noodle stir-fry

Beef and hokkien noodle stir-fry
A recipe from the Good Food collection.
Provided by: goodfood.com.au
Total time: 30 minutes
Yields: 4 servings
Number of ingredients: 15
Ingredients:
  • 600 g (1 lb 5 oz) fresh hokkien (egg) noodles
  • olive oil spray
  • 350 g (12 oz) lean beef fillet, partially frozen, thinly sliced
  • 1 tbsp peanut oil
  • 1 large onion, cut into thin wedges
  • 1 large carrot, thinly sliced on the diagonal
  • 1 red capsicum (pepper), cut into thin strips
  • 2 garlic cloves, crushed
  • 1 tsp grated fresh ginger
  • 100 g (3½ oz) snow peas (mangetout), sliced in half on the diagonal
  • 200 g (7 oz) shiitake mushrooms, sliced
  • 3 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 1 tbsp soft brown sugar
  • 1/2 tsp five–spice powder
How to cook:
  1. 1. Put the noodles in a heatproof bowl with enough boiling water to cover. Leave to soften for 1 minute, separate the noodles with a fork, then drain and set aside.
  2. 2. Spray a large wok with oil and heat over high heat. Add the beef in batches and cook until brown. Remove and keep warm.
  3. 3. Heat the peanut oil in the wok, and when very hot, add the onion, carrot and capsicum and stir–fry for 2–3 minutes, or until tender. Add the garlic, ginger, snow peas and shiitake mushrooms and cook for another minute, then return the beef to the wok.
  4. 4. Add the noodles to the wok, tossing well. Combine the oyster sauce with the soy sauce, sugar, five–spice powder and 1 tablespoon water and pour over the noodles. Toss until warmed through and serve immediately.
Notes: Speedy beef and noodle stir-fry, Place noodles in a heatproof bowl. Cover with boiling water. Stand 2-3 minutes, stirring to separate noodles. Drain.

Beef Noodle Stir Fry

Beef Noodle Stir Fry
A super easy stir fry made with beef strips, egg noodles and seasonal vegetables cooked in a homemade sauce.
Provided by: VJ cooks
Total time: 15 minutes
Cook time: 10 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Asian Fusion
Number of ingredients: 14
Ingredients:
  • 1 Tbsp oil
  • 400g beef stir fry strips
  • ½ head of broccoli
  • 150g green beans
  • 1 red capsicum, sliced
  • 400g thin egg noodles
  • 1 tsp sesame seeds
  • ¼ cup soy sauce (60mls)
  • 3 Tbsp sweet chilli sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp cornflour
  • 1 tsp crushed garlic
  • 1 tsp crushed ginger
Nutrition:
  • Calories: 445 calories
  • Carbohydrate: 47 grams carbohydrates
  • Cholesterol: 68 milligrams cholesterol
  • Fat: 20 grams fat
  • Fiber: 6 grams fiber
  • Protein: 21 grams protein
  • Saturated Fat: 4 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 1162 milligrams sodium
  • Sugar: 14 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 14 grams unsaturated fat
How to cook:
  1. Add all of the ingredients for the stir fry sauce to a small jug and whisk together. Set aside until ready to use.
  2. Heat oil in a large nonstick pan. Add beef strips then fry for a couple of minutes on each side. Remove from the pan while you cook the vegetables.
  3. Cut broccoli, beans and capsicum into bite size pieces. Add to the pan with a splash of water and stir fry for 3 minutes.
  4. Add the noodles and cooked beef back to the pan. Pour in the sauce and mix everything together. Stir for 2 minutes until hot and cooked through.
  5. Scatter over sesame seeds and serve immediately.
Notes: Beef and hokkien noodle stir-fry Recipe, Method. 1. Put the noodles in a heatproof bowl with enough boiling water to cover. Leave to soften for 1 minute, separate the noodles with a fork, …

Teriyaki Beef Noodles

Teriyaki Beef Noodles
This sticky teriyaki beef noodles recipe is warming asian dish great for family dinners. This dish is made even easier with Passage to Asia Teriyaki stir-fry and can be on the table in 30 minutes.
Provided by: myfoodbook with Passage to Asia
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Japanese
Number of ingredients: 11
Ingredients:
  • 2 tablespoons vegetable oil
  • 500g rump steak, cut into thin strips
  • 1 carrot, halved lengthways, thinly sliced diagonally
  • 1 red capsicum, deseeded, thinly sliced
  • 1 bunch broccolini, trimmed, halved lengthways, cut into thirds
  • 100g snow peas, trimmed, halved lengthways diagonally
  • 4 green onions, thinly sliced diagonally
  • 200g Passage to Asia Teriyaki Chicken Stir-fry Sauce
  • 450g pkt hokkien noodles, cooked, drained
  • Toasted sesame seeds, to serve
  • Extra thinly sliced green onions, to serve
How to cook:
  1. Heat 2 teaspoons oil in a wok over a high heat. Cook steak in batches, for 2 minutes or until browned, adding more oil as required. Transfer to a bowl
  2. Add carrots and capsicum to wok and stir fry for 2 minutes. Add broccolini and snow peas and toss until combined. Add 2 tablespoons water and cook for 2 minutes or until vegetables are just softened. Return steak to wok with green onions and Passage to Asia Teriyaki Chicken Stir-fry Sauce. Stir until combined. Cook for 2 minutes or until heated through. Add noodles and toss to combine. Serve topped with sesame seeds and green onion
Notes: Beef Noodle Stir Fry, Remove from the pan while you cook the vegetables. Add the chopped vegetables to the pan and stir fry with a splash of water for three …
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