Singapore-Style Beef Noodle Stir-Fry

Name: Singapore-Style Beef Noodle Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese, Malaysian, Singaporean
Ingredients: 0.75 cup Baby Corn; 10 oz Chopped Spinach; 1 tsp Dark Brown Sugar; 8 oz Fine Egg Noodles; 2 cloves Garlic; 1 whole Green Chile; 6 whole Green Onion; 1 whole Red Bell Pepper; 1 whole Red Pepper Flakes; 2 tbsp Sesame Seeds; 1 lb Sirloin Steak; 1 cup Snow Peas; 3 tbsp Soy Sauce; 4 tbsp Walnut Oil

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳Malaysian 🇲🇾Singaporean High-Protein 💪Halal 🕌Comfort-Food

This Singapore-Style Beef Noodle Stir-Fry balances tender strips of sirloin with springy egg noodles and crisp vegetables for a satisfying bite in every forkful. Hints of dark soy and brown sugar create a lightly caramelized, aromatic glaze that complements chile heat and toasted sesame. Serve it for a quick weeknight dinner or a lively weekend meal when you want bold flavor and plenty of texture.

Prep15 mins
Cook20 mins
Serves4
DifficultyMedium

1

In a large bowl, combine the white parts of the green onions, the red chile pepper, the green chile pepper, and the garlic. Add the dark soy sauce, 3 tablespoons of walnut oil, and the brown sugar; stir the marinade thoroughly. Add the beef to the marinade, cover, and refrigerate for at least 15 minutes and up to 24 hours.
2

Bring a large pot of salted water to a boil. Add the egg noodles; cook until softened but still slightly firm, 2 to 3 minutes. Drain.
3

In a separate pot of lightly salted boiling water, cook the spinach until wilted, 3 to 5 minutes. Drain and set aside.
4

Heat 1 teaspoon of walnut oil in a wok. Add the green parts of the green onions, the bell pepper, the snow peas, the baby corn, and 1/2 teaspoon of soy sauce. Stir-fry until lightly browned but still crisp, 2 to 3 minutes. Remove from the wok.
5

In the same wok, stir-fry the noodles with 1 teaspoon of oil and 1/2 teaspoon of soy sauce until crisp, 1 to 2 minutes. Transfer to a plate.
6

Heat 1 teaspoon of oil in the wok, then stir-fry the marinated beef and some of the sesame seeds in batches until fully cooked, 3 to 4 minutes. Return the cooked vegetables to the wok and stir-fry until heated through, about 2 minutes.
7

Arrange a light layer of the drained spinach over the noodles and spoon the stir-fry mixture on top.