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Vietnamese Flat Rice Noodles

Savor the Flavor: Vietnamese Flat Rice Noodles You’ll Love

Experience the delight of Vietnamese Flat Rice Noodles with Beef, a quick stir-fry that's comforting and customizable.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vietnamese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons oyster sauce substitute with vegetarian oyster sauce or hoisin for plant-based option
  • 1 tablespoon low-sodium soy sauce can swap with tamari for gluten-free option
  • 1 tablespoon dark soy sauce if unavailable, use regular soy sauce with molasses
  • 1 teaspoon white granulated sugar agave or honey can be substituted
  • to taste pepper
  • optional Sriracha adjust based on your heat preference
For the Main Dish
  • 1 pound thinly sliced beef consider skirt, flap, flank, or ribeye; substitute with marinated tofu or mushrooms for vegetarian
  • 1 teaspoon baking soda used to tenderize beef
  • 1 teaspoon garlic powder fresh garlic can be used for stronger taste
  • 1 medium onion regular onion works if Chinese onion is unobtainable
  • 1 cup Chinese broccoli (Gai Lan) or substitute with regular broccoli or bok choy
  • 8 ounces rice noodles rinse after boiling to prevent sticking; can swap with soba or egg noodles
  • 1 cup bean sprouts brings freshness
  • 2 stalks green onions use both white and dark green parts
  • 2 tablespoons cooking oil avocado oil recommended; vegetable or canola can also be used
  • to taste salt

Equipment

  • wok or skillet

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together oyster sauce, low-sodium soy sauce, dark soy sauce, sugar, and pepper.
  2. Slice beef into thin pieces and marinate with baking soda, garlic powder, and 1 ½ tablespoons of prepared sauce for 15-20 minutes.
  3. Heat cooking oil in a wok and sear the marinated beef for 1-2 minutes until browned but still pink. Remove and set aside.
  4. In the same wok, add more oil, then sauté onions and Chinese broccoli for 1-2 minutes.
  5. Add rinsed rice noodles, remaining oil, and half of the sauce; cook for 1-2 minutes.
  6. Stir in bean sprouts and green onion tops with the rest of the sauce, cooking for another 1-2 minutes.
  7. Return the cooked beef to the wok and toss everything together; adjust seasonings and garnish with more green onions.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 70gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat with a splash of water or broth.

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