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!
In a large bowl, soak your thin rice noodle vermicelli in hot water (not boiling) for 5 minutes. Strain and set aside.
In a bowl, marinate thinly sliced beef with marinade ingredients. Set aside and prepare your other ingredients.
In a small bowl, combine noodle sauce ingredients as listed and set aside.
Heat vegetable oil in a large pan on medium heat. 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.
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