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Spicy Beef and Longevity Noodles / https://www.hwcmagazine.com
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5 from 2 votes

Spicy Beef and Longevity Noodles

Spicy Beef and Longevity Noodles is the perfect dish to share over Chinese New Year (CNY) with family and friends. Bold Spices, fresh vegetables and EXTRA long good luck Longevity noodles!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Mains
Cuisine: Chinese
Servings: 2
Calories: 473kcal
Author: HWC Magazine


  • 3.5 cup water
    to soften your noodles and a couple of tablespoons to steam lotus root
  • 4 oz Rice noodles
    pad Thai thick rice noodles or Chinese egg noodles (Do not break or cut noodles long)
  • 1-2 tablespoon canola oil
  • ¼ pound beef tenderloin
    sliced thinly (If using a a tougher cut of beef then marinate your sliced beef for at least 4 hours with a little sesame oil, shaoxing wine, soy sauce, onion and garlic)
  • ¼ onions
    sliced in moon slices
  • chili peppers
    to taste
  • 1 inch ginger
    knob peeled and grated
  • 1 clove garlic
    peeled and chopped
  • salt
    to taste
  • 4 lotus root
    thin slices (or carrot or other vegetable of choice) peel and slice and set in a little bowl of water with salt to prevent browning. You can use fresh or use pre-peeled and sliced lotus root in the refrigerated section of Asian Grocery store
  • ¼ cup broccoli
    or small handful (you can use any vegetables you prefer)
  • ¼ bell pepper
  • 3 garlic chives
    chopped into 2 inch long slices - optional
  • 1 tablespoon oyster sauce
    (Kikkoman and Lee Kum Lee both have a gluten free oyster sauce in a green bottle- found in standard US grocery store in the Asian Food section)
  • 1 teaspoon sesame oil
  • 1 tablespoon tamari (soy) sauce
  • ½ teaspoon Sugar
    or sugar substitute
  • white pepper
    or to taste
  • Homemade Sichuan Garlic Chili Oil drizzle on top of dish as desired- optional.


  • Bring your water to a boil. Cook your pad Thai rice noodles according to packet directions or about 3-4 minutes just until aldente and have a nice bite to them . Drain. Immediately, Rinse under cold water. Add a little dash of sesame oil so the noodles do not stick to each other and mix well. Set aside.
  •  (If using a a tougher cut of beef then marinate your sliced beef for at least 4 hours with a little sesame oil, shaoxing wine, soy sauce, sugar, onion and garlic first)
  • In a wok or large frying pan place canola oil and over medium-high heat add onions, chili, ginger and stir fry just until aromatic. Add garlic and beef and stirfry quickly until meat is just browned. Season with a little salt and white pepper to taste. Remove from wok and keep warm.
  • Place your sliced lotus roots in the wok with a couple of teaspoons of water and a little salt and cover and steam over medium heat for a couple of minutes about 2-3 minutes. The lotus root will be crispy like a raw potato. Steam just until you can pick with a fork. I like my lotus roots that are in a stir fry slightly crisp. Do not overcook or they will just taste like a mashed potato. Remove lid from wok.
  • Add canola oil to the wok with the lotus roots and add the broccoli and bell peppers and just stir fry over high heat for a couple of minutes. Remove the vegetables from the wok and set aside and keep warm.
  • Add a little more canola oil in the wok. Add the cooked noodles to the wok. Add oyster sauce, sesame oil, tamari soy sauce, pinch of sugar or sugar substitute and white pepper and toss quickly.  Add the cooked beef and vegetables back to the wok and keep moving the wok fast. Add the garlic chives. Adjust seasoning to taste. Place your Spicy Beef and Longevity Noodles on a serving plate.
  • Garnish with a drizzle of Homemade Sichuan Garlic chili Oil. Eat and Enjoy! 新年快乐!


The recipe ingredients listed are for one person, well one hungry teenager that is, or 2 modest eating adults.
We always make Chinese dishes, especially the spicy ones, for one person at a time so that we can make it specific for each person's taste.
In addition, you really need to have a lot of space in your wok so that you can fry and not overload your wok. Have fun and use whatever vegetables you have in your house or feel free to substitute the beef for tofu, chicken, shrimp or anything your little heart desires.
We put in amounts of items for your convenience but really Chinese cooking is all about a dash of this and a dash of that and handful of this and handful of that. Chinese cooking is all about fast food that is nutritious, delicious, chopped in a symmetrical way and is married with delightful sauces.


Serving: 1g | Calories: 473kcal | Carbohydrates: 53g | Protein: 14g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 908mg | Potassium: 279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 602IU | Vitamin C: 32mg | Calcium: 29mg | Iron: 2mg