Beef Pan Fried Noodles with Garlic and Cabbage
Make take out at home with this award-winning Chinese Pan-Fried Noodle Recipe! This easy recipe is made in just one pan!
‘Tis the season… to not know what the heck to make for dinner! We have been ordering carryout a lot lately because we are so busy and keep forgetting to meal plan. While I love to support our local Chinese restaurants, it gets expensive to order it for takeout all of the time! And honestly, it’s a bummer to spend so much on carryout from a Chinese restaurant when you can make these delicious Beef Pan Fried Noodles for 1/3rd of the cost!
This yummy Asian beef noodles recipe is made using one large skillet. It definitely qualifies as an easy weeknight recipe! In this recipe, I combine tender juicy beef, noodles, white or yellow onion, cabbage and a delicious sweet and savory sauce with loads of garlic!
For those of you that hail from my native town of Jefferson City, Missouri, this dish is based on the house beef recipe from Hunan restaurant, my all-time favorite Chinese restaurant. Their version of the dish is a simple beef and cabbage served over rice. The sauce is sweet and garlicky. It’s amazing!
In this recipe, I add a few extra things to their base recipe and serve with fresh noodles to make it a complete meal.
Oh, and did I mention that this recipe is award winning? It was given second place in a nationwide recipe contest for Asian noodle recipes! I was thrilled when I found out!
And honestly, it’s a bummer to spend so much on carryout from a Chinese restaurant when you can make a delicious carryout-style meal at home for 1/3rd of the cost!
Substitutions and Additions:
I tried to make the ingredients in this recipe accessible, so that you won’t have to visit Asian markets to grab the ingredients! You should be able to make this recipe using just ingredients from your local grocery store.
Regardless, here are a few ideas for ingredient substitutions, so you can use what you have on hand at home!
- You can substitute vegetable oil for the sesame oil.
- The sky is the limit for the type of noodle you use! I do recommend using thin noodles if you can. Thin egg noodles, chow mein noodles, spaghetti, fettucine or lo mein noodles will all work fine. Just make sure to follow the package instructions to cook them first!
- Use dark soy sauce or low-sodium soy sauce in place of the light soy sauce.
- You can use packaged minced garlic instead of fresh garlic.
- If you don’t like cabbage, substitute your favorite vegetable!
As always, consider this recipe a starting point! There are several fresh vegetables you can add. Add any of these along with the onions.
- bean sprouts
- snow peas
- bell peppers
- baby bok choy
- Chinese broccoli
- shredded carrots
- baby corn
If you prefer to serve the beef and cabbage over rice, do that! To make this dish extra fish, serve with a pair of chopsticks.
Saving Leftover Beef Pan Fried Noodles:
Honestly, these are the best noodles the day after, when the flavors have had time to mellow! Save any leftovers in an airtight container in the refrigerator for up to 3 days.
I prefer to reheat this in the skillet, but of course, the microwave works too!
If you love these Beef Pan Fried Noodles, I think you will also enjoy this Asian Chicken Rice bowl!
- 2.5 tablespoons sesame oil, divided
- ½ white onion, diced fine
- ¼ head green cabbage, shredded
- 1 pound lean beef, cut into thin slices (flank steak, skirt steak, or sirloin steak)
- 12 ounces Fortune Yaki-Soba Stir Fry Noodles, cooked spaghetti noodles, lo mein noodles or rice noodles
- ¼ cup green onions, diced
- 4 cloves garlic, minced
- ½ cup light soy sauce
- 3 tablespoons white sugar or brown sugar
- 1 teaspoon ground black pepper
- additional diced green onions, sesame seeds, crushed red pepper flakes
- To a large non-stick skillet, add 1 tablespoon sesame oil. Heat oil over medium high heat until hot and sizzling.
- Saute the veggies: Add onions to the hot oil. Sauté for 2-3 minutes until softened and fragrant.
- Add cabbage and sauté for an additional 1-2 minutes until the cabbage is slightly wilted.
- Remove onions and cabbage from pan and allow to rest on a large plate.
- Return skillet to burner and add 1 tablespoon sesame oil. Heat oil over medium-high heat until hot and sizzling.
- Sauté the beef: Pat the beef strips dry with a paper towel to remove any excess moisture. Then, add beef to skillet and sear for 3 minutes per side, until golden brown.
- Remove steak strips from skillet and allow to rest on a separate plate.
- Return skillet to burner and add remaining ½ tablespoons of oil. Heat over low-medium heat.
- Make the sauce: Add green onions and sauté for 1 minute. Add garlic and sauté for 30 seconds, scraping the bottom of the pan frequently.
- Reduce burner to low heat. Add soy sauce, sugar and black pepper and stir vigorously to combine. The sauce will thicken quickly, stir for about one minute.
- Combine: Meanwhile, prepare the noodles according to package directions to soften, then add to the sauce. Toss the noodles into the soy sauce mixture to combine. Add sauteed onions, cabbage and beef.
- Toss again to combine.
- Serve warm with diced green onions, sesame seeds or crushed red pepper flakes on top of the noodles.
Nutrition InformationYield 3 Serving Size 1
Amount Per Serving Calories 1112Total Fat 45gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 28gCholesterol 164mgSodium 3523mgCarbohydrates 106gFiber 8gSugar 21gProtein 74g
The nutrition for this recipe is calculated by an app and may be incorrect.