Chilli Beef and Vegetable Rice Noodles with Peanuts

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I've adapted this recipe for chilli beef and vegetable rice noodles with peanuts from a recipe in the May 2021 edition of EasyFood magazine.   At the time of posting, the original recipe isn't on the website.

David and I both love noodle dishes and it was really nice to make this one with vermicelli rice noodles instead of our usual egg noodles.   Although the quantity of noodles doesn't seem like much, honestly you feel like they're never ending...yum!

We really enjoy the crunch from the vegetables and peanuts, the salty hit from the soy sauce and the chilli hit from the sweet chilli sauce.

Tips

• We both feel that a bit extra soy and sweet chilli sauces were needed so put them on the table to help ourselves and add to taste.
• This recipe for chilli beef and vegetable rice noodles with peanuts is easily adapted if you’re cooking for less or more people.

Other Recipes

You might also like to try:

• beef dishes
• crispy chilli turkey noodles
• salmon with chilli and oyster sauce noodles
• dan dan noodles
• chiang mai noodles (thermomix)

Latest Recipes

Ingredients

• 2 nests (approx. 110g) dried vermicelli rice noodles
• 250g thin beef frying steaks
• salt and freshly ground black pepper
• 1.5 tsp rapeseed oil, plus extra for brushing
• 4 spring onions, trimmed and thinly sliced on the diagonal
• 1 red pepper, very thinly sliced
• 2 pak choi, sliced
• 150g fresh bean sprouts
• 40g dry roasted peanuts, chopped
• 1 tbsp dark soy sauce, plus extra to serve
• 1 tbsp sweet chilli sauce, plus extra to serve
• fresh coriander leaves, to serve

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Instructions

1. Put the noodles in a large flat dish and cover with boiling water. Set aside for 2 minutes to soften, then drain and rinse under cold running water.   Return them to the flat dish and cover with cold water to prevent them from sticking.
2. Season the steaks with salt and freshly ground black pepper and brush with rapeseed oil. Heat a large wok or non-stick frying pan over a high heat,  then add the steaks and sear for 1 minute on each side, so that they are still pink in the middle.   Transfer to a plate and leave to rest for 5 minutes before slicing.   Keep warm by covering loosely with tin foil.
3. Drain the noodles. Add the 1.5 tsp of rapeseed oil to the wok, then add the spring onions, red pepper and pack choi, and stir-fry for 2 to 3 minutes, until tender.   Add in the noodles, bean sprouts and most of the peanuts.   Drizzle over the soy and sweet chilli sauces and stir-fry for 1 minute to heat through.   Season to taste with a light sprinkling of salt and plenty of freshly ground black pepper.
4. Divide the noodles between 2 bowls and arrange the slices of beef on top. Drizzle over a little extra sweet chilli sauce and garnish with the remaining peanuts and fresh coriander leaves.   Serve with more sweet chilli and soy sauces, to add extra if you like.   Now enjoy!

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Chilli Beef and Vegetable Rice Noodles with Peanuts

Deborah

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Prep Time 10 mins

Cook Time 10 mins

Course Main, Main Course

Cuisine Chinese

Servings 2 people

Ingredients

  

• 2 nests (approx. 110g) dried vermicelli rice noodles
• 250g thin beef frying steaks
• salt and freshly ground black pepper
• 1.5 tsp rapeseed oil plus extra for brushing
• 4 spring onions trimmed and thinly sliced on the diagonal
• 1 red pepper very thinly sliced
• 2 pak choi sliced
• 150g fresh bean sprouts
• 40g dry roasted peanuts chopped
• 1 tbsp dark soy sauce plus extra to serve
• 1 tbsp sweet chilli sauce plus extra to serve
• fresh coriander leaves to serve

Instructions

 

• Put the noodles in a large flat dish and cover with boiling water. Set aside for 2 minutes to soften, then drain and rinse under cold running water.   Return them to the flat dish and cover with cold water to prevent them from sticking.
• Season the steaks with salt and freshly ground black pepper and brush with rapeseed oil. Heat a large wok or non-stick frying pan over a high heat,  then add the steaks and sear for 1 minute on each side, so that they are still pink in the middle.   Transfer to a plate and leave to rest for 5 minutes before slicing.   Keep warm by covering loosely with tin foil.
• Drain the noodles. Add the 1.5 tsp of rapeseed oil to the wok, then add the spring onions, red pepper and pack choi, and stir-fry for 2 to 3 minutes, until tender.   Add in the noodles, bean sprouts and most of the peanuts.   Drizzle over the soy and sweet chilli sauces and stir-fry for 1 minute to heat through.   Season to taste with a light sprinkling of salt and plenty of freshly ground black pepper.
• Divide the noodles between 2 bowls and arrange the slices of beef on top. Drizzle over a little extra sweet chilli sauce and garnish with the remaining peanuts and fresh coriander leaves.   Serve with more sweet chilli and soy sauces, to add extra if you like.   Now enjoy!

Notes

• We both feel that a bit extra soy and sweet chilli sauces were needed so put them on the table to help ourselves and add to taste.
• This recipe for chilli beef and vegetable rice noodles with peanuts is easily adapted if you’re cooking for less or more people.

 

You might also like to try:

• beef dishes
• crispy chilli turkey noodles
• salmon with chilli and oyster sauce noodles
• dan dan noodles
• chiang mai noodles (thermomix)

Keyword chilli beef, dry roasted peanuts, frying steak, quick meal, rice noodles, sweet chilli, vegetables