Description

Prepare for a culinary adventure with this Crispy Noodle Chow Mein & Stir-fried Veggies that brings the magic of your favorite takeout right into your kitchen. Enjoy the delightful crunch of perfectly pan-fried noodles paired with a vibrant stir-fry of fresh vegetables and savory beef.

Ingredients

Scale

Fresh or dried egg noodles
Thinly sliced beef (flank steak, sirloin, or top round)
1 tablespoon light soy sauce
1 teaspoon cornstarch
½ teaspoon sesame oil
Splash of non-alcoholic rice wine substitute (like rice vinegar mixed with a pinch of sugar or chicken broth)
Broccoli florets
Sliced carrots
Bell peppers (any color)
Snap peas
Sliced mushrooms
Bok choy
Thin slices of onion
Fresh garlic (minced or finely chopped)
Fresh ginger (minced or finely chopped)
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce (or vegetarian mushroom sauce)
1 teaspoon sugar
¼ teaspoon white pepper
½ teaspoon sesame oil
1 tablespoon cornstarch (for slurry)
2 tablespoons cold water (for slurry)
High smoke point oil (peanut oil, canola oil, vegetable oil, or grapeseed oil)

Instructions

Prep Your Ingredients: Thinly slice your beef against the grain. In a medium bowl, combine the beef with 1 tablespoon light soy sauce, 1 teaspoon cornstarch, ½ teaspoon sesame oil, and a splash of non-alcoholic rice wine substitute. Mix well and let it marinate for at least 15 minutes while you prepare everything else.
Wash and chop all your vegetables. Slice harder veggies like carrots and broccoli into smaller, uniform pieces so they cook evenly. Mince your garlic and ginger.
In a small bowl, whisk together the sauce ingredients: 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce (or vegetarian mushroom sauce), 1 teaspoon sugar, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and another splash of non-alcoholic rice wine substitute. Set aside. Prepare your cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in a separate small bowl.
Par-boil your egg noodles according to package directions (usually 1-2 minutes for fresh) until al dente. Drain them very thoroughly in a colander. For maximum crispiness, spread them out on a baking sheet lined with paper towels and gently pat them dry. You can even let them air-dry for 15-20 minutes.
Crisp the Noodles: Heat 2-3 tablespoons of high smoke point oil in a large wok or a heavy-bottomed skillet over medium-high heat. Once hot, carefully add about half of your dried noodles, spreading them into an even layer. Let them cook undisturbed for 3-5 minutes, until the bottom is golden brown and crispy.
Gently flip the noodle cake over with a spatula and cook the other side until similarly golden and crispy. Transfer the crispy noodles to a serving platter lined with paper towels to drain excess oil. Repeat with the remaining noodles.
Stir-Fry the Beef: Add another tablespoon of oil to your wok/skillet over high heat. Once shimmering, add the marinated beef in a single layer. Cook for 1-2 minutes per side until nicely browned and just cooked through. Remove the beef from the wok and set aside.
Stir-Fry the Veggies: If needed, add a touch more oil to the wok. Add the harder vegetables first (carrots, broccoli, onions) and stir-fry for 2-3 minutes until they start to soften slightly. Add the bell peppers, mushrooms, and snap peas. Continue to stir-fry for another 2-3 minutes until all the vegetables are tender-crisp.
Push the vegetables to one side of the wok. Add the minced garlic and ginger to the cleared space and stir-fry for about 30 seconds until fragrant. Then toss them with the vegetables.
Combine and Sauce: Return the cooked beef to the wok with the stir-fried vegetables. Pour in your prepared chow mein sauce, stirring constantly to coat everything evenly. As the sauce comes to a simmer, give your cornstarch slurry a quick whisk and pour it into the wok, stirring continuously. Cook for another minute until the sauce is well combined and coats the beef and veggies.
Serve Immediately: Spoon the hot, saucy stir-fried beef and vegetables directly over the crispy noodle cakes on your serving platter. Garnish with sesame seeds or chopped green onions if desired.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dinner
Method: Stir-frying
Cuisine: Chinese

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 5 g
Sodium: 800 mg
Fat: 20 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 80 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 70 mg

Keywords: Ensure your noodles are as dry as possible after par-boiling for maximum crispiness. Feel free to swap the beef for thinly sliced chicken, shrimp, or firm tofu for a vegetarian option. Adjust the sauce to your taste before adding it to the wok.