A slightly sweet, aromatic noodle stir-fry of beef, baby corn, snow peas, and spinach that you will want to make again and again!
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
516 Calories
Recipe Instructions
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.
Ingredients
2 tablespoons sesame seeds
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cloves garlic, chopped
1 red bell pepper, chopped
3 tablespoons dark soy sauce
1 teaspoon dark brown sugar
1 red chile pepper, finely chopped
1 green chile pepper, finely chopped
6 green onions, green and white parts chopped and separated
