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Beef and Snow Peas with Panfried Noodles

Beef and Snow Peas with Panfried Noodles

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant beef and mangetout stir-fry offers a wonderful contrast of textures, combining tender strips of flank steak with the crunch of fresh greens. By pan-frying the noodles into a golden cake, you create a satisfyingly crisp base that perfectly soaks up the savoury oyster sauce glaze. It is a classic high-protein meal that brings the authentic flavours of a Chinese kitchen into your home with minimal effort.

Perfect for a quick midweek dinner or a nutritious post-workout meal, this recipe focuses on fresh ginger and spring onions to provide a deep, aromatic base. The use of lean beef ensures it remains a healthy choice while delivering a substantial hit of protein. Serve it immediately while the noodles are at their crispest for the best possible dining experience.

Ingredients for Beef and Snow Peas with Panfried Noodles

1 (250g) package fresh Chinese-style noodles (or 230g dried noodles)
2 tablespoons oyster sauce
1/2 tablespoons soy sauce
1/2 teskedar socker
2 teskedar majsstärkelse
120ml vatten
80ml vegetable oil, divided
230g snow peas, trimmed
3 spring onions, finely chopped
2 tablespoons minced peeled ginger
450g flank steak, thinly sliced across the grain

How to make Beef and Snow Peas with Panfried Noodles

Cook noodles according to package directions, then drain in a colander.

Stir together oyster sauce, soy sauce, sugar, cornflour, and water until smooth.

Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.

Heat 1/2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry spring onions and ginger with 1/4 teaspoons salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.

Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.

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