A slightly sweet, aromatic noodle stir-fry of beef, baby corn, snap peas, and spinach that you will want to make again and again!
Ingredients
- 6 green onions, green and white parts chopped and separated
- 1 red chile pepper, finely chopped
- 1 green chile pepper, finely chopped
- 2 cloves garlic, chopped
- 3 tablespoons dark soy sauce
- 4 tablespoons walnut oil, divided
- 1 teaspoon dark brown sugar
- 1 pound beef sirloin steak, cut into thin strips
- 8 ounces dried Chinese egg noodles
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 red bell pepper, chopped
- 1 cup halved snow peas
- ¾ cup halved baby corn
- 1 teaspoon soy sauce, divided, or to taste
- 2 tablespoons sesame seeds
Directions
Step 1
Combine white parts of the green onions, red chile pepper, green chile pepper, and garlic in a large bowl. Add dark soy sauce, 3 tablespoons walnut oil, and brown sugar; mix marinade well. Add beef to marinade, cover, and refrigerate for a minimum of 15 minutes and up to 24 hours.
Step 2
Bring a large pot of salted water to a boil. Add egg noodles; cook until softened but still firm to the touch, 2 to 3 minutes. Drain.
Step 3
Cook spinach in a separate pot of boiling, lightly salted water until wilted, 3 to 5 minutes. Drain and set aside.
Step 4
Heat 1 teaspoon walnut oil in a wok. Add green parts of the green onions, bell pepper, snow peas, baby corn, and 1/2 teaspoon soy sauce. Stir-fry until lightly browned, yet still crisp, 2 to 3 minutes. Remove from the wok.
Step 5
Stir-fry noodles, 1 teaspoon oil, and 1/2 teaspoon soy sauce in the same wok until crisp, 1 to 2 minutes. Transfer to a plate.
Step 6
Heat 1 teaspoon oil in the wok and stir-fry marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Add cooked vegetables back to the wok and stir-fry until heated through, about 2 minutes.
Step 7
Place a light layer of drained spinach over the noodles and pour stir-fry mixture on top.
Cook’s Note:
I use the spinach water to boil the noodles to retain as much iron as possible.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 516 | |
% Daily Value * | |
Total Fat28g | 36% |
Saturated Fat6g | 29% |
Cholesterol118mg | 39% |
Sodium1127mg | 49% |
Total Carbohydrate39g | 14% |
Dietary Fiber8g | 27% |
Total Sugars7g | |
Protein30g | |
Vitamin C105mg | 524% |
Calcium179mg | 14% |
Iron5mg | 30% |
Potassium775mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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