Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 3 oz. bean threads (cellophane noodles) or thin rice noodles
• 1/4 cup canola or peanut oil
• 3 Tbs. soy sauce
• 1-1/2 Tbs. Asian sesame oil
• 1-1/2 Tbs. rice vinegar
• 1 Tbs. light brown sugar
• 1/2 lb. flank steak
• Kosher salt
• 1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
• 1 cup matchstick-cut or grated carrot (1 large carrot)
• 1 small yellow onion, halved and thinly sliced crosswise into half circles
• 1 Tbs. toasted sesame seeds

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 3 oz. bean threads (cellophane noodles) or thin rice noodles
• 1/4 cup canola or peanut oil
• 3 Tbs. soy sauce
• 1-1/2 Tbs. Asian sesame oil
• 1-1/2 Tbs. rice vinegar
• 1 Tbs. light brown sugar
• 1/2 lb. flank steak
• Kosher salt
• 1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
• 1 cup matchstick-cut or grated carrot (1 large carrot)
• 1 small yellow onion, halved and thinly sliced crosswise into half circles
• 1 Tbs. toasted sesame seeds

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Spicy Almond Soba Noodles with Edamame

This is one of my go-to vegetarian meals, probably because the almonds and almond butter (one of my addictions) helps me forget the dish is meatless. The combination of textures also helps make this dish satisfying, and the salad keeps well at room temperature, making it perfect for brown-bagging.

• 2 oz. dried soba noodles
• 1/2 cup shelled edamame (fresh or frozen)
• 1 Tbs. sliced raw almonds
• 1 Tbs. almond butter (or substitute peanut or other nut butter)
• 2 tsp. unseasoned rice vinegar, or more to taste
• 1 clove garlic, crushed and finely chopped
• 1/4 tsp. red pepper flakes, plus more to taste
• Kosher or sea salt
• 1 scallion, white and green parts, thinly sliced
• 1/2 red bell pepper, stemmed, seeded, and thinly sliced

Bring a large pot of salted water to a boil over medium-high heat. Add the soba noodles and cook for 6 to 8 minutes, or according to package directions, until they are barely tender. Use tongs to transfer the cooked noodles to an individual-serving bowl, reserving the cooking water in the pot. Return the water to a boil over medium-high heat. Add the edamame and cook until tender, about 5 minutes. Drain and add to the noodles.

Meanwhile, toast the almonds in a small, dry skillet over medium-high heat, shaking the pan frequently, until lightly browned and smelling toasty, 2 to 3 minutes. Be careful not to let them burn. Immediately transfer to a plate to cool. When they have cooled, coarsely chop them.

To make the dressing, combine the almond butter, vinegar, garlic, and red pepper flakes in a small bowl. Add 2 Tbs. hot water, stirring to mix well. If the dressing seems too thick, add more hot water, a teaspoon at a time, until it has reached the consistency you want.

Add salt to taste; add more vinegar if you want the sauce tangier, and more red pepper flakes if you'd like it spicier. Add the dressing to the noodles and edamame, along with the scallion, bell pepper, and chopped almonds. Toss to combine, adding more water if necessary, and eat.

Singapore Noodles (Sing Jau Chow Mai)

Although this noodle stir-fry bears Singapore's name, it was actually invented by Cantonese chefs who wanted to honor the country's vibrant cultural mix. To turn this into a weeknight dish, try substituting honey-cured ham, leftover roasted chicken, or firm tofu for the long-marinated barbecued pork. You can also find Chinese barbecued pork at some Asian grocery stores.

• 4 dried or fresh shiitake mushrooms
• 6 oz. fine dry rice vermicelli
• 3 Tbs. vegetable oil
• 1-1/2 Tbs. Madras (hot) curry powder
• 2 cloves garlic, minced
• 1/2 cup homemade or low-salt chicken or vegetable broth
• 2 Tbs. low-salt soy sauce
• 2 tsp. granulated sugar
• 1 tsp. hot chile paste
• 1/2 tsp. kosher salt
• 1 Tbs. minced fresh ginger
• 1/2 cup very thinly sliced celery (2 inches long)
• 1/2 cup thinly sliced yellow onion
• 1/2 cup very thinly sliced green bell pepper
• 1/2 cup bean sprouts, rinsed and well drained
• 4 scallions, root ends trimmed, white and green parts cut into 2-inch pieces
• 1/2 lb. small shrimp, peeled and deveined
• 6 oz. Chinese Barbecued Pork, cut into 2-inch matchsticks (about 1 cup)
• 1-1/2 Tbs. oyster sauce

Tip:

If you can’t find small shrimp at the market, cut medium or large ones into smaller pieces.

If using dried shiitakes, soak them in hot water until softened, about 30 minutes. Drain well. For dried and fresh mushrooms, remove and discard the woody stems. Slice the caps thinly.

Put the vermicelli in a heatproof bowl with enough very hot water to cover. Soak until softened, 8 to 10 minutes. Drain well. If you like, cut the noodles with a knife or kitchen scissors to shorter lengths (4 or 5 inches) at this time. Loosen the noodles and spread them on a dishtowel to dry while you proceed.

Put 1 Tbs. of the oil in a small saucepan and heat over medium heat. Add the curry powder and half of the minced garlic and sauté for 20 seconds. Add the broth, soy sauce, sugar, chile paste, and salt. Cover and cook for 5 minutes. Remove from the heat and set aside.

Heat a large wok or sauté pan over high heat, add 1 Tbs. of the oil, and tilt the pan to coat. When hot, add the remaining garlic and the ginger. Stir-fry until the garlic is golden, 10 to 20 seconds. Add the celery, onion, green pepper, bean sprouts, scallions, and reserved mushrooms. Stir-fry until crisp-tender, 2 to 3 minutes. Transfer the vegetables to a plate and set aside.

Heat the remaining 1 Tbs. oil in the pan over high heat. When the oil is hot, add the shrimp and stir-fry until just cooked through, 1 to 2 minutes. Add the barbecued pork; toss well. Add the noodles, vegetables, soy-curry mixture, and oyster sauce. Toss to mix thoroughly and to coat noodles with the sauce. Serve immediately.

Stir-Fried Noodles with Beef & Vegetables

Takeout may be easy, but it's nowhere near as fun as making dinner yourself. Tonight, pick up a package of bean threads or rice noodles and treat your family to the taste of authentic Asian takeout with this speedy stir-fry made at home.  

• 3 oz. bean threads (cellophane noodles) or thin rice noodles
• 1/4 cup canola or peanut oil
• 3 Tbs. soy sauce
• 1-1/2 Tbs. Asian sesame oil
• 1-1/2 Tbs. rice vinegar
• 1 Tbs. light brown sugar
• 1/2 lb. flank steak
• Kosher salt
• 1 small zucchini (about 6 oz.), halved and thinly sliced crosswise into half circles
• 1 cup matchstick-cut or grated carrot (1 large carrot)
• 1 small yellow onion, halved and thinly sliced crosswise into half circles
• 1 Tbs. toasted sesame seeds

Tip:

Traditionally, the noodles for this Korean favorite are made of sweet-potato starch, though bean threads or thin rice noodles are also fine.

Bring a 3-qt. pot of water to a boil. Add the bean threads or rice noodles, remove from the heat, and let sit until just softened (they should still be plenty toothy), about 3 minutes. Drain in a colander and rinse well under cool, running water. Toss with 1 Tbs. of the canola or peanut oil, and spread out on a tray or large plate lined with paper towels.

In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and brown sugar. Trim the beef of excess fat and slice it thinly across the grain. Cut the slices into 2-inch pieces. Season the beef with salt.

Heat 1-1/2 Tbs. of the canola or peanut oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the beef and cook, stirring, until it loses most of its raw appearance, about 1 minute. Transfer to a large plate.

Add the remaining 1-1/2 Tbs. oil and the vegetables to the pan. Cook, stirring, until they start to soften, about 2 minutes. Reduce the heat to medium and add the beef and the noodles. Stir the soy mixture and drizzle it over all. Cook, tossing until everything is evenly coated with the sauce and the vegetables are cooked through, about 3 minutes. Serve immediately, sprinkled with the sesame seeds.

Orecchiette with Caramelized Garlic, Sausage & Broccoli

• 10 oz. broccoli crowns, cut into 1-1/2-inch florets
• 1/4 cup extra-virgin olive oil
• 3/4 lb. sweet Italian sausage, skinned and crumbled into 1-inch pieces
• 3 cloves garlic, very thinly sliced
• Kosher salt and freshly ground black pepper
• 8 oil-packed sun-dried tomatoes, drained and cut into thin strips
• 1 Tbs. chopped fresh thyme
• 3/4 lb. dried orecchiette (or penne)
• 1 Tbs. fresh lemon juice; more to taste
• 3 Tbs. grated Parmigiano-Reggiano; more for serving
• 3 scallions (whites and greens), thinly sliced

Put a large pot of salted water on to boil. Fill a large bowl with cold water. Blanch the broccoli in the boiling water until it softens to a tender crunch, 1 to 2 minutes. Transfer it to the bowl of cold water.

Heat 2 Tbs. of the oil in a large skillet over medium-high heat for 1 minute. Add the sausage and sauté, stirring, until it browns and is just cooked through, about 6 minutes. Transfer to a plate.

Put the pasta in the water. Reduce the heat under the skillet to medium low; add the remaining 2 Tbs. oil and the garlic. Season with salt and cook, flipping the pieces occasionally, until they start to brown, 3 to 4 minutes. Raise the heat to high, drain the broccoli, and add it to the skillet, along with the sausage. Cook until everything is heated through, about 1 minute. Stir in the sun-dried tomatoes and thyme.

Finish cooking the pasta until it’s just tender, about 10 minutes total. Reserve 1 cup of the pasta water. Drain the pasta and add it to the skillet with the broccoli. Raise the heat to high and toss well for 30 seconds. If the pasta appears dry, add 1/2 cup of the reserved pasta water. Stir in the lemon juice, Parmigiano and scallions. Add more salt, pepper, or lemon juice to taste. serve immediately, sprinkled with more Parmigiano.

Peanut Soba with Stir-Fried Beef and Broccoli

Soba are thin, delicately textured Japanese noodles made of buckwheat, with a deep color and a nutty, earthy flavor. Although they’re traditionally served cold with a dipping sauce, here they are stir-fried with tender broccoli florets and soy-marinated flank steak.

• Kosher salt
• 3/4 lb. flank steak, cut across the grain into thin strips
• 3 Tbs. plus 2 tsp. soy sauce
• 1 medium navel orange
• One 1-1/2-inch piece ginger, peeled and sliced
• 1 large clove garlic, peeled
• 1/4 cup creamy peanut butter
• 1 Tbs. oyster sauce
• 8 oz. soba noodles
• 3 Tbs. chopped fresh mint
• 3 Tbs. canola or peanut oil
• 10 oz. broccoli crowns, cut into 1-inch florets (about 4-1/2 cups)

Bring a medium pot of well-salted water to a boil. Toss the beef with 2 tsp. soy sauce and 1/2 tsp. salt.


Finely grate the orange zest and then juice the orange. Put the ginger and garlic in a food processor and pulse until minced. Transfer all but 1 tsp. of the mixture to a small ramekin. Add the peanut butter, zest, 2 Tbs. of the juice, and 2 Tbs. of the soy sauce to the food processor. Process until smooth, adding 1 to 2 Tbs. water so the mixture loosens a bit.


In a small bowl, mix 2 Tbs. of the remaining orange juice with the oyster sauce, the remaining 1 Tbs. soy sauce, and 2 Tbs. water.


Cook the soba noodles in the boiling water, stirring occasionally, until just tender, about 5 minutes. Drain well. Transfer the noodles to a large bowl and toss with the peanut butter mixture and half of the mint.


Meanwhile, in a large skillet, heat 1-1/2 Tbs. of the oil with the minced garlic and ginger over medium-high heat until sizzling. Add the beef and cook, stirring, until it just loses its raw color, 1-1/2 to 2 minutes. Transfer to a large plate. Reduce the heat to medium, add the remaining 1-1/2 Tbs. oil to the skillet, and then the broccoli. Cook, stirring, until browned in places, 1 to 2 minutes. Add the oyster sauce mixture, cover, and cook until the broccoli is crisp-tender, about 2 minutes. Return the beef and its juices to the pan and cook, stirring, until heated through, about 1 minute. Portion the noodles among 4 plates and top with the beef and broccoli. Sprinkle with the remaining mint and serve.