Beef Stir Fry Noodles…..

Beef Stir fry Noodles, what’s not to love?

If you know me well, you’ll know I love Pasta dishes. I’m always out to find new recipes, especially the Asian inspired recipes. My favourite is Beef Stir Fry Noodles and my best pasta to use is Capellini.  For this recipe, you can use any thinly cut pasta or the traditional egg noodles. I’ll be using Capellini.

You don’t have to use the same veggies as stated, you can mix and match to suit your taste buds or health preferences. The main ingredients which almost can’t be compromised are Oyster sauce and Soy sauce as they bring out the Asian flavour really well.

You can also choose to use Chicken or Pork for this recipe or even do without and just make it a vegetable stir fry.

This Beef Stir Fry Noodles has a Singaporean twist to it, the only difference is, I won’t be using curry at all. Let’s get started…


150g egg noodles/any thinly cut pasta of your choice

150g beef thinly sliced

1/2 red, yellow and red bell pepper thinly sliced

1 medium onion thinly sliced

1 carrot thinly sliced

1 stalk spring onions thinly sliced

100g mushroom sliced

1/2 cup cut green beans

1 tablespoon sesame oil

3 tablespoons cooking oil

3 tablespoon soy sauce

3 tablespoons oyster sauce

1 tablespoon minced garlic

1 teaspoon minced ginger

1/2 teaspoon cumin

1/2 teaspoon mixed herbs

1/2 teaspoon Chinese 5 spice

1 bullion cube

Salt to taste


Mix the cumin powder, ginger, 1/2 of the garlic, one tablespoon sunflower oil, bullion cube,Chinese 5 spice, mixed herbs and salt together. Mix with the beef and refrigerate for a least 2 hours.Beef stir fry noodles

When it’s marinated, cut into thin slices and set asideimage

Get your core ingredients ready…..image

stir fry noodles
Soy sauce, Oyster sauce and Sesame oil.

Bring a pot of water to a boil, drop in the rice noodles/pasta…Add 1/2 teaspoon of salt if you’re using pasta, you don’t need salt if you’re using noodles, they contain salt already. Cook noodles according to package instructions. Boil noodles/pasta till tender but firm, drain and let it air dry in a colander, stir occasionally to avoid clumping up….image

Next, add two tablespoons of oil into a wok or large frying pan on medium heat. When it’s hot, add the marinated beef… imageStir and fry till it loses it’s pinkness and goes brown…image

Scoop out the beef and set aside…
Increase the heat to moderately high. Into the same wok/ frying pan (don’t wash or clean it, we need to meat juice to enhance the taste of the stir fry), add another tablespoon of oil, add in the onions, saute for a minute then the remaining garlic, sauté for another 30 seconds or till fragrant (be careful not to burn the garlic)… image

Now, add the vegetables, starting with the carrots, sauté for a minute…imageThen the peppers, sauté for another minute…imageThen the spring onions and cut beans…imageSauté but do not over cook. (Do remember you’re working with high heat, so you’ve got to be pretty fast).

Now, add the sesame oil and combine. Next. add the mushrooms and continue to stir till mushroom is cooked…image
Now, add the Soy sauce and Oyster sauce..image Mix with the vegetables thoroughly.

Now add the beef back into the wok…..

The veggies and beef after stir frying and just before adding the cooked noodles.

Reduce the heat to medium at this time, add the cooked noodles, combine all together with a tong or two chopsticks…image Cook for a further minute and you’re done. Beef stir fry noodlesYour beef Stir fry noodles is ready to eat….Beef stir fry noodles

Do remember to give me a feedback here or on Instagram should you decide to try this beef stir fry noodles recipe. Enjoy!

22 thoughts on “Beef Stir Fry Noodles…..

  1. Hi sisi j.. Been sending across a lot of messages yea.. Dunno if u do get dem buh I’ll b happy if u do den I want to know ow plate fancy + ow to prepare ikokore?? I pray dis get to u dear

    • Hi, There’s a glitch with my notification feature so I’m not getting notifications of new comments at the moment, sorry. I’ve got a recipe for Ikokore coming up shortly, probably next week….

  2. I’ll definitely try dis out buh sweetie, can I use like honey well pasta r dangote for dts d one have been used to? Or can u refer me to another which is better…?

  3. Yooooo! I’ll be trying this on Eid. Everyone is already anticipating. When i try mine, I’ll make reference to sisijemimah for acknowledgement!
    Will be checking out the frying pan tomorrow at Park n Shop. I’m sure they should have…
    And thanks, girlfriend.
    More grace…

  4. Have always loved stir fry dishes at restaurants but never tot I could pull it off. I tried my hands on this recipe and I must confess it was spot on, it tasted as good (if not better) than what I usually eat outside. The only twist I added was diced scotch bonnet as I can not do without my pepper…lol.
    Am so cooking it again.

    • Wow! I’m glad you liked it, remember having the same feeling the first time I tried my hands on Asian stir fry dishes. I’ll try the scotch bonnet twist, I usually just marinate the beef with peppers to give it a bit of hotness. Thanks for the wonderful feedback…

  5. Did u use the sesame oil? Dnt read where u used it . I just have to try this and get back to u. Really looks delish

    • Yes Ronke, Tefal products are good, however the non stick coating on some don’t last, the intensium is the best so far. Had it for 6 months thereabouts and use it every other day and it’s still as new. Thanks for the kind words….

    • I used a frying pan here, a Tefal one I’ve had for ages. It’s called Tefal Intensium. Its really good! I also have the matching Stir fry wok, didn’t use it here cos it’s quite deep and won’t show the food off well enough….

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