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    Home » Recipes » Asian

    Chinese Beef Noodle Stir-Fry

    Last Modified: April 21, 2021 - Published by: christieathome

    Jump to Recipe Print Recipe
    Chinese Beef Noodle Stir Fry

    Chinese Beef Noodle Stir-Fry. Vermicelli rice noodles pan fried with juicy tender marinated beef with snap peas and gai-lan. A delicious and easy noodle dish for your dinner or lunch needs. Ready in just 30 minutes!

    This is a Chinese beef rice noodle stir fry that brings me back to my childhood days when my grandmother used to cook lunch for us three kids. She would make a remarkably similar version of this but instead of beef, she would use chicken.

    I love how she added a little bit more black pepper than usual to give it that punch. My grandmother would also crisp up some of the noodles by frying them for a bit longer in the wok so there would be a few “noodle chips”.

    Whenever I make fried vermicelli, I think of her and I miss her a lot. She has inspired a lot of my recipes as she was an incredible cook herself who owned a small restaurant with my grandfather in Kate River, Alberta. In fact, we still have some of their plates from the restaurant!

    Chinese Beef Noodle Stir Fry

    What does this dish taste like?

    Picture thin chewy rice noodles that have absorbed that flavourful beef marinade. Then with every bite of those tasty dry noodles is a bite of that tender beef and those crunchy veggies. The noodles are seasoned with black pepper, sesame oil, soy and oyster sauce.

    Now I know there are many Chinese beef and noodle stir fry recipes online but this one is so good and flavourful thanks to the different ingredients! It is also very simple to make.

    Easy to make!

    This Chinese beef noodle stir fry is very easy to make at home. It comes together in just 30 minutes. You are simply soaking the rice noodles in hot water for 7-10 minutes until softened then straining them. Then in a separate bowl, you will quickly marinate your beef with the flavouring ingredients. Then you are basically frying that beef with your veggies and garlic. Tossing in the noodles along with the remaining seasoning ingredients and mixing it altogether until there is no liquid left in the pan. That’s it! Super simple and delicious!

    My Chinese beef noodle stir fry recipe would be a great meal prep dish as it’ll last for 4 days in the fridge.

    Chinese Beef Noodle Stir Fry

    Tips for making a great Chinese beef rice noodle stir fry

    • Source quality marbled beef steak that you would use to grill with. It’ll make a big difference. Make sure it has some fat running through it for maximum juiciness.
    • Fresh snap peas and gai-lan are also important for a delicious Chinese beef noodles stir fry.
    • Do not boil your rice noodles. Only soak them in hot water (85 degrees C to be precise) for 5-7 minutes until softened then strain immediately. Because you’re pan frying these later, you only want to soak them to bring them to life. If you boil and then pan fry, get ready for soggy noodles.
    • Slice your beef thinly to ensure they cook quickly for this Chinese beef stir fry with noodles.
    • Prepare all your ingredients in advance to prevent overcooking your ingredients.
    • There will be some liquid in the pan from the veggies and beef, and when you see that that is when you want to toss in your noodle with the remaining ingredients. The noodles will soak up that delicious flavour.
    • Once everything is mixed together, you can remove off the heat immediately to have a saucier noodle dish or leave it in the pan to cook until all the liquids have evaporated to create a dry Chinese beef and noodles stir fry

    Other recipes you may like!

    • BIHUN GORENG FRIED VERMICELLI
    • SINGAPORE CURRY VERMICELLI NOODLES
    • VEGETABLE CHICKEN VERMICELLI
    • VEGETABLE EGG VERMICELLI

    For this recipe

    You will need the following ingredients for my Chinese beef and vegetable stir fry:

    • 225 gram vermicelli, soaked in hot water for 7 minutes until soft
    • 284 grams beef steak, thinly sliced
    • 1 cup Snap peas, washed and dried
    • 3 cups Gai Lan, chopped
    • ½ tablespoon Garlic, minced
    • 1 tablespoon Cooking oil

    Noodle sauce:

    • 1 tablespoon Soy sauce
    • 1 tablespoon dark soy sauce
    • ¼ teaspoon black pepper
    • 1 tablespoon Oyster sauce
    • Sesame oil

    Beef marinade:

    • 1 tablespoon cornstarch
    • 2 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon sugar
    • ¼ teaspoon black pepper

    How to make Chinese beef noodle stir fry

    1. In a large bowl, soak your thin rice noodle vermicelli in very hot water (not boiling) for 5-7 minutes until softened. Strain and set aside.
    2. In a bowl, marinate your beef with cornstarch, soy sauce, sesame oil, sugar and black pepper. Set aside and prepare your other ingredients.
    3. Then in a small bowl, whisk together your noodle sauce ingredients.
    4. In a non-stick pan set over medium heat, add cooking oil. Then add marinated beef and fry until it’s 50% cooked, still a bit red.
    5. Toss in your minced garlic, gai-lan and snap peas and until the vegetables have wilted.
    6. Next toss in your strained softened noodles along with noodle sauce. Mix everything together.
    7. Cook until the liquids from the pan have been absorbed by the noodles and remove off heat to serve. Enjoy! For a saucier version, mix everything together and while there is still sauce in the pan, remove off heat and serve immediately.

    Give it a try!

    Well, I hope you give my Chinese Beef Noodle Stir-Fry a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed my Chinese noodle beef stir fry, please share it with your family and friends or on social media!

    Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my Chinese beef with vegetables stir fry, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    *This post for my Asian beef noodle stir fry recipe contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs.

    Chinese Beef Noodle Stir-Fry

    Chinese Beef Noodle Stir-Fry (30-min. Recipe)

    christieathome
    Chinese Beef Noodle Stir-Fry. Vermicelli rice noodles pan fried with juicy tender marinated beef with snap peas and gai-lan. A delicious and easy noodle dish for your dinner or lunch needs. Ready in just 30 minutes!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course dinner, lunch
    Cuisine Chinese
    Servings 4
    Calories per serving 290 kcal

    Ingredients
      

    • 225 gram rice vermicelli noodles soaked in hot water for 7 minutes until soft
    • 284 grams beef steak thinly sliced
    • 1 cup Snap peas washed and dried
    • 3 cups Gai Lan chopped
    • ½ tablespoon Garlic minced
    • 1 tablespoon vegetable oil

    Noodle sauce:

    • 1 tablespoon regular soy sauce not light or dark!
    • 1 tablespoon dark soy sauce
    • ¼ teaspoon black pepper
    • 1 tablespoon Oyster sauce
    • Sesame oil

    Beef marinade:

    • 1 tablespoon cornstarch
    • 2 tablespoon regular soy sauce
    • 1 teaspoon sesame oil
    • 1 teaspoon white granulated sugar
    • ¼ teaspoon black pepper

    Instructions
     

    • In a large bowl, soak your thin rice noodle vermicelli in very hot water (not boiling) for 5-7 minutes until softened. Strain and set aside.
    • In a bowl, marinate your beef with cornstarch, soy sauce, sesame oil, sugar and black pepper. Set aside and prepare your other ingredients.
    • Then in a small bowl, whisk together your noodle sauce ingredients.
    • In a non-stick pan set over medium heat, add cooking oil. Then add marinated beef and fry until it’s 50% cooked, still a bit red.
    • Toss in your minced garlic, gai-lan and snap peas and until the vegetables have wilted.
    • Next toss in your strained softened noodles along with noodle sauce. Mix everything together.
    • Cook until the liquids from the pan have been absorbed by the noodles and remove off heat to serve. Enjoy! For a saucier version, mix everything together and while there is still sauce in the pan, remove off heat and serve immediately.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Non-stick wok
    Measuring Set
    Tongs
    Steel Colander
    Nutrition
    Calories: 290kcal | Carbohydrates: 57g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 987mg | Potassium: 273mg | Fiber: 3g | Sugar: 4g | Vitamin A: 859IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 1mg
    Course dinner, lunch
    Cuisine Chinese
    Keyword chinese beef and noodle stir fry recipes, chinese beef and noodles stir fry, chinese beef and vegetable stir fry, chinese beef noodle stir fry, chinese beef noodle stir fry recipe, chinese beef rice noodle stir fry, chinese noodle beef stir fry

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      Recipe Rating




    1. Heidi | The Frugal Girls

      April 26, 2021 at 3:51 pm

      5 stars
      Your noodle sauce is totally dynamite... I love the flavors. And that was such a smart tip for how to prepare the rice noodles!

      Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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