Egg Noodles with Stir-fried Beef and Vegetables

Here is a typical Thai street-stall favourite: stir-fried beef mixed with vegetables and then paired with blanched egg noodles; the ensemble is then tossed, garnished and served piping hot. The technique and basic ingredients are very Chinese but the blending of spices and seasonings make this truly Thai.

This is a quick, easy, nutritious and very satisfying dish.


  • 225 g (8 oz) firm or dried thin egg noodles
  • 4 teaspoons sesame oil
  • 450 g (1 lb) lean beef steak fillet
  • 1 tablespoon plus 2 teaspoons light soy sauce
  • 2 tablespoons Shaoxing rice wine or dry sherry
  • 2 teaspoons cornflour
  • 225 g (8 oz) fresh baby corn
  • 225 g (8 oz) red peppers
  • 3 tablespoons groundnut (peanut) oil
  • 1 small finely sliced onion
  • 2 tablespoons finely sliced garlic
  • 2 tablespoons finely chopped spring onions
  • 150 ml (5 fl oz) homemade chicken stock or store-bought fresh stock
  • 1 tablespoon fish sauce
  • 3 tablespoons oyster sauce
  • handful fresh basil leaves


Cook the noodles by boiling them for 3–5 minutes in a pot of boiling water. Drain and plunge them into cold water. Drain thoroughly and toss them in 2 teaspoons of the sesame oil. (They can be kept in this state, if tightly covered with clingfilm, for up to 2 hours in the refrigerator.)

Put the beef in the freezing compartment of the refrigerator for 20 minutes. This will allow the meat to harden slightly for easier cutting. Then cut it into thin slices 5 cm (2 in) long and 5 mm (½ in) thick and put them into a bowl. Add the 1 tablespoon of soy sauce, 2 teaspoons of the sesame oil, 1 tablespoon of the rice wine and the cornflour. Let the mixture marinate for 20 minutes.

Slice the baby corn in half, lengthways. Core the red pepper and cut into 2.5 cm (1 in) pieces.

Heat a wok or large frying pan until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 3 minutes or until lightly browned. Remove them and drain well in a stainless-steel colander set inside a bowl, leaving about 1 tablespoon of oil in the wok.

Reheat the wok over a high heat until it is hot. Add the onion and garlic and stir-fry for 1 minute. Then add the spring onions, baby corn and red peppers and continue to stir-fry for 1 minute. Now add the chicken stock, the remaining soy sauce, fish sauce and 1 tablespoon of the rice wine and continue to cook for 3 minutes or until the corn and peppers are tender. Then add the oyster sauce and bring it to a simmer. Return the drained beef slices and toss them thoroughly with the sauce. Add the basil leaves and give the mixture several turns. Place the egg noodles on a platter, turn the beef and vegetables onto them and serve at once.