Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true!
Beef pan fried noodles has always been one of my favorite dishes in Chinese restaurants. Those crunchy-fried noodles with the crispy texture. That heavenly brown sauce over the tender slices of beef, all mingling with a bed of crispy noodles and a medley of crunchy veggies. It’s a perfect meal that has everything you need to fill you up and satisfy your Chinese food craving.
Reading: how to make pan fried noodles
The recipe might look long, but I promise it is incredibly easy to cook. As with any recipe, it always helps to get organized first. When you have everything ready to go, it couldn’t be simpler to prepare.
Most of the ingredients on the list are for making that wonderful brown sauce. You’ll see it all come together so quickly. When added together, all the tastes and textures really satisfy!
What type of noodles to use
I use Hong Kong pan fry noodles, which are fresh, thin noodles that are partially cooked and ready to use for pan frying without the need to boil them first. It’s the best type of noodles for this dish to create heavenly crispy noodles. You can find them in the refrigerated section of your Asian market or even on Amazon, although they’re very expensive if you buy them online.
However, you can use other types of thin noodles to recreate this beef pan fried noodles recipe. I have notes further down on simple substitutions that you might already have in your kitchen, though if you can get your hands on the Hong Kong pan fry noodles, I highly recommend them.
What type of beef to use
I like to use beef flank steak or skirt steak for stir fries because they are slightly cheaper than the premium cuts but still produce a tender, juicy result.
Vegetables & aromatics
In my recipe, I use baby bok choy, yellow onion, and carrots, though you can easily customize it with whatever you have in your fridge. Aromatics like ginger and garlic are a must, though, for rendering that authentic flavor that makes you pull out the takeout menu for your favorite Chinese place up the street.
How to cut baby bok choy for stir fry
To create the best evenly cooked texture, here is how I cut baby bok choy:
- Tear apart the larger outer leaves
- Chop the white parts into small bite-sized pieces and leave the green part intact or cut it into bigger bite-sized pieces (depending on the size of the head)
- Keep the small tender leaves whole
When you’re ready to cook, your table should have the prepped ingredients below.
To cook beef pan fried noodles:
- Use a generous amount of oil to pan fry the noodles until crispy and move them to a serving plate
- Sear the beef and move it to a plate
- Saute the aromatics and veggies that take longer to cook
- Add the baby bok choy
- Pour in the sauce and cook until it thickens
- Add back the beef and mix. Pour the sauce and beef over the crispy noodles
With beef pan fried noodles, you can have dinner on the table well before any delivery would arrive. Even with marinating the beef, which is what gives it that melt-in-your-mouth texture. It all comes together in record time and is sure to be something you’ll make often from now on!
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More Chinese restaurant style recipes
- Shrimp and Snow Peas
- Chicken Chop Suey
- Pineapple Chicken
- Chicken Fried Rice
- Char Siu Chow Mein
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.