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Beef Noodles with Spicy XO Sauce

Savory tender beef stir fried with rice noodles kicked up with spicy XO sauce and the crunch of bean sprouts.
Cook Time20 mins
Total Time20 mins
Course: Main Course
Cuisine: Chinese
Keyword: 30 Minute Meals, Beef, Chinese Cuisine, Chinese New Year, Pasta, Rice and Casseroles
Servings: 4
Calories: 247kcal
Author: Healthy World Cuisine

Ingredients

Beef Marinade

  • 1/4 pound beef
    cut against the grain
  • 1 tbsp rice wine Shao xing
  • 3 tbsp tamari (soy) sauce
    (1 tablespoons for marinade and 1 tablespoon for sauce)
  • 1/4 tsp white pepper
    or to taste
  • 1 tsp cornstarch

Noodles and Sauce

  • 100 grams rice noodles
    dried
  • water enough warm water to cover the noodles to soak
  • 1 tbsp canola oil
  • 1 small onion
  • 2 cloves garlic
    minced
  • 2 tbsp oyster sauce
  • 1.5 tbsp XO Sauce
    spicy or regular
  • 1 tsp sesame oil

Garnishes and Veggies

  • 1 cups bean sprouts
    sprouted mung beans
  • 2 tsp green onions optional - garnish

Instructions

  • In a medium bowl add your sliced beef, shaoxing wine, 1 tablespoon of tamari sauce, white pepper and cornstarch and allow to marinade with your rice noodles are soaking.
  • Soak your dried rice pad thai (medium thick) noodles in a bath of hot water for about 3-5 minutes or just until they start to softened but not completely al dente as they will continue to cook in while they are fried. Rinse noodles with cool water, drain and set aside.
  • Put oil in your wok (frying pan) and turn on medium-high heat . Once the temperature is at medium heat add the onions and garlic and fry for a minute just until the aroma hits your nose.
  • Add your marinated beef to the pan and stirfry for a minute or two or just until turns golden brown. Remove beef and onions to plate and keep warm and set aside. (If you wanted to cook some other veggies then you would add them at this point)
  • Add your presoaked noodles to the seasoned pan turn up the heat to medium high and about 1 tablespoon of water and move the noodles quickly around in the pan keeping them separated so they do not stick. (feel free to add a little more oil or a little more water just to prevent sticking and to confirm that your noodles are aldente- test a noodle)
  • Add your beef mixture back to the noodles and add XO sauce, Tamari (soy sauce), oyster sauce, mung beans and mix until well incorporated.
  • Serve Pan Fried Beef Noodles with Spicy XO Sauce with a sprinkle of green onions for garnish and get ready to make second helpings...

Notes

Don't over crowd your wok or frying pan as that is no longer stir frying but that is steaming and that will change the texture of your dish. Cook in small batches.
Keep an eye on your noodles when you are pre-soaking them and don't let them get too soft. Your goal is to have a noodle that is not as done as aldente as the noodles will be fried again and you don't want them mushy.
I used pad Thai style rice noodles for the Beef Noodles with Spicy XO Sauce dish. However, you could use any noodle you wish in this dish and have in your pantry. I am all about staying budget friendly and using up your inventory.
If you need to adhere to strict gluten-free guidelines then pass on the XO sauce or make your own from scratch, pass on the oyster sauce and use tamari instead of soya sauce. If you want a little spice just add a dash of dried red chili flakes. (This is how I make my portions)
Adjust your seasonings to your taste. If you like it more spicy add more spicy XO sauce. If you like it more salty add more tamari (soya sauce). If your used to having that Chinese balance in flavors you are probably missing the little bit of sugar that they always add in sauces and I left out intentionally.
If want a more low carb version just load up on loads of veggies like bell peppers, broccoli, snow peas or baby corn, etc... and skip the rice noodles all together or just add a few to say that you did. Maybe even go for a fried egg on top...
Be creative! Use what you have in your crisper and in your pantry and adjust the recipe to your needs.

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 28g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 1272mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg