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Beef Pan-Fried Noodles

Beef Pan-Fried Noodles feature crispy golden egg noodles topped with tender beef, fresh vegetables, and a savory umami-rich sauce. This classic Chinese dish delivers restaurant-quality texture and flavor with simple techniques you can master at home.
Prep Time: 20 minutesCook Time: 15 minutesTotal Time: 35 minutes
Course: Main CourseCuisine: ChineseServings: 4Calories: ~520 kcal per serving
Print Recipe
Ingredients Method

Ingredients
  

  • Noodles
  • 12 oz fresh or parboiled egg noodles
  • 2 –3 tablespoons neutral oil vegetable or peanut oil
  • Beef
  • 10 oz flank steak or sirloin thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • Vegetables
  • 2 cups napa cabbage or bok choy chopped
  • ½ cup carrots julienned
  • 3 green onions sliced
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • Sauce
  • 3 tablespoons soy sauce low sodium
  • 2 tablespoons oyster sauce
  • ½ teaspoon sugar
  • ¼ cup chicken broth or water
  • ¼ teaspoon white pepper
  • ½ teaspoon sesame oil for finishing

Method
 

  1. Toss sliced beef with soy sauce and cornstarch. Set aside.
  2. If needed, briefly blanch noodles until just tender. Drain well and let dry.
  3. Heat 2 tablespoons oil in a wide skillet over medium-high heat. Spread noodles in an even layer.
  4. Cook undisturbed until the bottom turns golden and crispy. Flip gently and crisp the other side. Remove and set aside.
  5. Add remaining oil to the pan. Sear beef quickly until just cooked. Remove from pan.
  6. Add garlic, ginger, cabbage, and carrots. Stir-fry 1–2 minutes until just tender.
  7. Whisk sauce ingredients together and pour into the pan. Bring to a light simmer.
  8. Return noodles and beef to the pan. Toss gently until evenly coated.
  9. Remove from heat, drizzle with sesame oil, garnish with green onions, and serve immediately.