This stir-fried noodle recipe is a Japanese streetfood dish that’s always a hit! Soba noodles are stir-fried with thin slices of beef rump, piquanté peppers, pak choi, and edamame beans. All tossed in a savoury-sweet yakisoba sauce made of soy, oyster sauce, and Mrs Balls Chutney.
Yakisoba Beef Stir-fry
Yakisoba Beef Stir-fry
with fresh coriander & edamame beans
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef Rump Strips
- Edamame Beans
- Fresh Chilli
- Fresh Coriander
- Pak Choi
- Piquanté Peppers
- Soba Noodles
- Stir Fry Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
AND WE’RE OFF!
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain and rinse in cold water.
SIZZLING STRIPS
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 1-2 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
STIR-FRY STARTER
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pak choi stems and fry until soft, 2-3 minutes (shifting occasionally).
CAUSE A STIR(FRY)
When the stems are soft, add the browned beef strips, the halved pak choi leaves, the drained piquanté peppers, the cooked noodles, ½ the picked coriander, and the edamame beans to the pan. Fry until heated through, 2-3 minutes. Remove from the heat and toss through the stir-fry sauce. Season.
ITADAKIMASU!
Dish up the fragrant beef stir-fry. Sprinkle over the sliced chilli (to taste), and the remaining coriander. Delish, Chef!
Soba Noodles - 50g
Beef Rump Strips - 150g
Pak Choi - 100g
Piquanté Peppers - 20g
Fresh Coriander - 3g
Edamame Beans - 50g
Stir-fry Sauce - 55ml
Fresh Chilli - 1
AND WE’RE OFF!
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain and rinse in cold water.
SIZZLING STRIPS
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 1-2 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
STIR-FRY STARTER
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pak choi stems and fry until soft, 2-3 minutes (shifting occasionally).
CAUSE A STIR(FRY)
When the stems are soft, add the browned beef strips, the halved pak choi leaves, the drained piquanté peppers, the cooked noodles, ½ the picked coriander, and the edamame beans to the pan. Fry until heated through, 2-3 minutes. Remove from the heat and toss through the stir-fry sauce. Season.
ITADAKIMASU!
Dish up the fragrant beef stir-fry. Sprinkle over the sliced chilli (to taste), and the remaining coriander. Delish, Chef!
Soba Noodles - 100g
Beef Rump Strips - 300g
Pak Choi - 200g
Piquanté Peppers - 40g
Fresh Coriander - 5g
Edamame Beans - 100g
Stir-fry Sauce - 110ml
Fresh Chilli - 1
AND WE’RE OFF!
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain and rinse in cold water.
SIZZLING STRIPS
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 1-2 minutes (shifting occasionally). You may need to do this in batches. Remove from the pan and set aside.
SOME PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
STIR-FRY STARTER
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pak choi stems and fry until soft, 3-4 minutes (shifting occasionally).
CAUSE A STIR(FRY)
When the stems are soft, add the browned beef strips, the halved pak choi leaves, the drained piquanté peppers, the cooked noodles, ½ the picked coriander, and the edamame beans to the pan. Fry until heated through, 3-4 minutes. Remove from the heat and toss through the stir-fry sauce. Season.
ITADAKIMASU!
Dish up the fragrant beef stir-fry. Sprinkle over the sliced chilli (to taste), and the remaining coriander. Delish, Chef!
Soba Noodles - 150g
Beef Rump Strips - 450g
Pak Choi - 300g
Piquanté Peppers - 60g
Fresh Coriander - 8g
Edamame Beans - 150g
Stir-fry Sauce - 165ml
Fresh Chilli - 1
AND WE’RE OFF!
Bring a pot of salted water to boil for the noodles. Cook the noodles until al dente, 3-4 minutes. Drain and rinse in cold water.
SIZZLING STRIPS
Place a pan over medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, fry the beef strips until browned, 1-2 minutes (shifting occasionally). You may need to do this in batches. Remove from the pan and set aside.
SOME PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
STIR-FRY STARTER
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the pak choi stems and fry until soft, 3-4 minutes (shifting occasionally).
CAUSE A STIR(FRY)
When the stems are soft, add the browned beef strips, the halved pak choi leaves, the drained piquanté peppers, the cooked noodles, ½ the picked coriander, and the edamame beans to the pan. Fry until heated through, 3-4 minutes. Remove from the heat and toss through the stir-fry sauce. Season.
ITADAKIMASU!
Dish up the fragrant beef stir-fry. Sprinkle over the sliced chilli (to taste), and the remaining coriander. Delish, Chef!
Soba Noodles - 200g
Beef Rump Strips - 600g
Pak Choi - 400g
Piquanté Peppers - 80g
Fresh Coriander - 10g
Edamame Beans - 200g
Stir-fry Sauce - 220ml
Fresh Chilli - 1
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