Beef with vegetables and noodles

Beef and vegetable rice noodles

  • Serves 4
  • Hands on time 20 mins
  • Easy
Beef and vegetables work excellently together noodle and stir fry recipe.

Nutritional info per serving

  • Calories500kcals
  • Fat15g (2.4g saturated)
  • Protein37g
  • Carbohydrates58g (4g sugars)
  • Salt2.9g

No rating yet

Print article Save to my delicious


  • 250g packet medium rice noodles
  • 500g thin beef frying steaks
  • 1 tbsp vegetable oil
  • Bunch spring onions, trimmed and sliced diagonally
  • 150g beansprouts
  • 3 medium pak choi, quartered lengthways
  • 50g dry-roasted peanuts, chopped
  • 3 tbsp dark soy sauce, plus extra to serve
  • Small handful fresh coriander leaves, to garnish


  1. Put the noodles into a large, flat dish and cover with boiling water. Set aside for 2 minutes to soften, then drain and rinse under cold running water. Leave in cold water to prevent sticking.
  2. Season the steaks. Heat a large wok or frying pan and sear for 1-2 minutes, so they’re still pink in the middle. Rest them for 5 minutes, then slice.
  3. Drain the noodles. Heat the oil in the wok and stir-fry the spring onions, beansprouts and pak choi for 2-3 minutes. Toss in the noodles and most of the peanuts. Drizzle with soy sauce and stir-fry for 1 minute to heat through. Season to taste. Divide the noodles between 4 bowls. Top with the beef, the remaining peanuts, coriander leaves and soy sauce, if you like.
  • If you can’t get pak choi, use a packet of mangetout, briefly blanched, instead.
  • A cold Thai or Indian lager will wash this down well.

From August 2004

Main Ingredients:

Leave a comment

Your email address will not be published. Required fields are marked *

ajax loader