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Beef on Szechuan Noodles

Beef on Szechuan Noodles

Serves 2 people

Flat rice noodles make a nice change as it is a noodle that is suitable for people with a gluten intolerance. We like the contrast in colours in this dish.



Indicates the item is not available online but can be purchased at the nearest supermarket / grocery store.

250g Beef (rump, fillet or topside cut into thin strips, across the grain)

142g Flat Rice noodles

1 jar Wing Yip Spicy Szechuan Sauce

1 tbsp Wing Yip Light Soy Sauce

1 tsp Black Pepper

2 tsp Chopped/minced garlic

1 tsp Chopped/minced ginger

1 Red chilli (finely chopped)

185g Beansprouts

1 Fresh pepper (sliced)

2 Spring onions (finely sliced)

Cooking Method

Step 1

Soak the noodles in tepid water for 10 minutes. Drain and keep aside. Whilst the noodles are soaking, slice the beef finely, across the grain.

Step 2

Heat 2 Tbsp oil in a wok and when hot, fry 1 tsp of minced garlic, adding the beef and chopped red chilli.

Step 3

Season with freshly ground black pepper and light soy sauce. Cook for a few minutes, until the beef is cooked. Once cooked to preference, remove from heat and keep warm. Take care not to overcook the beef.

Step 4

Then add rest of oil into the wok and fry the remaining minced ginger and add the garlic, then the rice noodles.

Step 5

Season with a little light soy and then add sliced peppers and white spring onion bottoms.

Step 6

Add Wing Yip Spicy Szechuan Sauce and stir fry for 1 minute, adding a little water if noodles become too dry.

Step 7

Last of all add the pepper and beansprouts.

Step 8

Place the noodles onto a large serving platter or individual bowls and spoon the cooked beef on top. Garnish with the chopped spring onions.

Preparing time: 00:10

Cooking time: 02:30