Taiwanese Beef Noodle Stir-Fry

Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in

Mighty Spice Express Cookbook

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

  • About


  • 140 g/5 oz medium egg noodles
  • tbsp groundnut oil
  • 225 g/8 oz sirloin steak
  • 1 red chilli
  • 4 spring onions
  • 4 garlic cloves
  • 5mm/¼in piece fresh root ginger
  • 70 g/ oz mangetout
  • ½ tsp freshly ground black pepper
  • ½ tsp sugar
  • 2 tbsp soy sauce


COOK THE NOODLES in boiling water for 4–5 minutes until soft, or as directed on the packet. Drain in a colander and drizzle with 1 tablespoon of the oil to prevent the noodles from sticking. Using a pair of scissors, cut the noodles a few at a time to break them up, then leave to one side. This will help them mix quicker in the wok.

MEANWHILE, PREPARE ALL THE INGREDIENTS for the stir-fry. Finely slice the beef into very thin strips. Cut the top off the chilli, then finely slice the chilli. Trim the spring onions and cut into 2.5cm/1in pieces. Peel and cut the garlic cloves in half lengthways. Peel the ginger, then slice it into thin strips.

HEAT A WOK over a high heat until smoking. Pour in the remaining oil and add the chilli, spring onions, garlic and ginger, then stir-fry for 30 seconds until beautifully aromatic. Add the beef and continue to stir-fry for 2 minutes, then add the mangetout, black pepper and sugar.

CONTINUE TO STIR-FRY for 1–2 minutes until everything has taken on a lovely golden colour and the beef is cooked through. Transfer the cooked noodles to the hot wok and pour in the soy sauce. Mix well and serve.