Stir-fries are some of the most flavorful dishes in Asia and around the world—they’re healthy and nutritious too. If you choose to include meat or poultry, the pieces should be lean and thin for quick cooking, and the amount should simply complement the other ingredients, not overwhelm them.
Somen Noodles
Somen (so-MAIN) noodles are very thin white Japanese noodles made from wheat. They’re often eaten cold dipped in a tasty sauce, but they make excellent additions to stir-fry as well. They’re light and delicate and provide a nice contrast to the crunchy vegetables.
If you can’t find somen noodles, substitute soba (light brown noodles made from buckwheat) or vermicelli.
Beef and Vegetable Stir-Fry with Somen Noodles
(serves 4-6)
Ingredients
For the Sauce
- 1 tsp cornstarch
- 1 tbsp water
- 1/2-inch piece of ginger, peeled and finely chopped
- 1 small garlic clove, finely chopped
- 3 tbsp soy sauce
- 4 tbsp seasoned rice vinegar
- 1 tbsp chile-garlic sauce (or paste)
- 2 tbsp tomato paste
- 2 tbsp brown sugar
For the Beef Stir-Fry
- 3 oz somen noodles
- 1/2 pound lean steak, trimmed and cut into thin 2-inch strips
- 1 tbsp cornstarch
- 2 tbsp peanut oil, divided
- 1 large carrot, julienned
- 1/2 green bell pepper, julienned
- 1/2 red bell pepper, julienned
- 1 1/2 cups small broccoli florets
- 3/4 cup snap peas
- 3 scallions, white and green parts separated and thinly sliced
- 1/3 cup sliced water chestnuts
- 1-inch piece of ginger, peeled and thinly sliced
- 2 small garlic cloves, thinly sliced
- 1/3 cup cashew halves
Preparation
For the Sauce
- Whisk together the cornstarch and water in a small bowl.
- Combine the remaining ingredients in a medium bowl. Whisk in the cornstarch mixture.
For the Beef Stir-Fry
- Cook the noodles 2 minutes in boiling water. Drain, rinse under cold water, and drain again.
- Toss together the beef and cornstarch in a bowl.
- Heat a wok or large, deep skillet over medium-high heat. When the pan is hot enough to sizzle a drop of water, add 1 tablespoon of oil and the beef. Season with salt and pepper and stir-fry until beef is just cooked through, 3-4 minutes.
- Remove the beef to a bowl and wipe out the pan. Add the other 1 tablespoon of oil along with the carrot and bell peppers. Stir-fry 2 minutes.
- Add the broccoli, peas, white parts of the scallions, water chestnuts, ginger, and garlic. Stir-fry 2-3 minutes.
- Return the beef to the pan and add the noodles and cashews.
- Re-whisk the sauce and pour into the pan. Stir well to combine and cook 2-3 minutes, until the sauce thickens slightly and all the ingredients are heated through.
- Divide the stir-fry among 4-6 shallow bowls and sprinkle with the green parts of the scallions.
For other stir-fry recipes, try Chicken Stir-Fry with Vegetables and Spicy Peanut Sauce, Stir-Fry Noodles with Vegetables and Pineapple-Orange Sauce, and Tofu Stir-Fry with Vegetables and Hot and Sweet Sauce.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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