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Chinese Beef Noodle Stir-Fry

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

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
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course dinner, lunch
Cuisine Chinese
Servings 4
Calories 290 kcal


  • 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 tbsp Garlic minced
  • 1 tbsp vegetable oil

Noodle sauce:


  • 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.


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Suggested Equipment & Products

Non-stick wok
Measuring Set
Steel Colander
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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