Wok noodles with beef and vegetables

Name: Wok noodles with beef and vegetables
Total time: 30 minutes
Yield: 5
Cuisine: Asian
Ingredients: Beef tenderloin - 500 g; Noodles - 20 g; Carrots - 100 g; Bell pepper - 150 g; Celery root - 60 g; Onions - 80 g; Refined sunflower oil - 50 g; Soy sauce - 70 g

Cookinero 19 Mar 2025

3030

These noodles with bright and juicy ingredients look so delicious that you can't wait for them to cool down. A wok is a frying pan in which this dish is cooked. There are several mandatory conditions that are important to follow when cooking. First, fry the ingredients over high heat, second, stir thoroughly and vigorously. If you have a wok - great! If not, you can use a regular frying pan.

How to cook Wok noodles with beef and vegetables

Step 1

In a frying pan with heated vegetable oil, fry the beef over medium heat until half cooked (about 5 minutes).

Step 2

Add the vegetables to the beef and fry for about 7 minutes, then pour in the soy sauce and simmer for 1 minute. Add the noodles, stir and serve.

Wok noodles with beef and vegetables - FAQ About Ingredients, Baking Time and Storage

Can I use chicken instead of beef in this recipe?

Yes, chicken works well as a substitute for beef. Cut it into thin strips and cook until no longer pink before adding vegetables.

What vegetables can I use if I don't have the ones listed?

Bell peppers, broccoli, carrots, snap peas, or mushrooms are great alternatives. Adjust cooking time based on vegetable firmness.

How can I make this recipe vegetarian?

Replace beef with tofu, tempeh, or extra vegetables like zucchini and eggplant for a hearty vegetarian version.

Can I use a different sauce instead of soy sauce?

Tamari, coconut aminos, or oyster sauce (non-vegetarian) are good substitutes. Adjust quantity to taste.

How long can I store leftovers in the fridge?

Store in an airtight container for up to 3 days. Reheat in a pan or microwave with a splash of water to prevent drying.

Can I freeze this dish for later?

Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove.

How can I make this dish low-carb?

Swap noodles for zucchini noodles (zoodles) or shirataki noodles to reduce carbs while keeping texture.

What can I serve with this to make it a complete meal?

Pair with a side of steamed dumplings, spring rolls, or a light Asian-inspired salad for extra flavor and texture.

How do I prevent the noodles from sticking together?

Toss noodles with a bit of oil after cooking or rinse briefly under cold water to remove excess starch.

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