A quick noodle recipe with everything you need
Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

This savoury stir-fried noodle dish features soft beef strips, with sugar snap peas, capsicum, zucchini and more adding crunch and texture. Whether you’re looking for a quick and satisfying weeknight dinner or a dish to impress your guests,


  • 300 g thin Hokkien noodles
  • 1 tbsp vegetable oil
  • 700 g beef stir-fry strips
  • 1 medium onion (150 g), sliced thinly
  • 2 tsps finely grated ginger
  • 2 cloves garlic, crushed
  • 200 g sugar snap peas, trimmed, halved lengthways
  • 1 medium yellow capsicum (200 g), sliced thinly
  • 1 medium zucchini (120 g), cut into ribbons
  • 2 cups finely shredded wombok
  • ⅓ cup (80 ml) hoisin sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp hot water
  • ⅓ cup loosely packed small mint leaves

Place noodles in a medium heatproof bowl, cover with boiling water; separate with a fork, drain.


Heat half the oil in a wok over high heat; stir-fry beef, in batches, until browned. Remove from wok.


Heat remaining oil in wok; stir-fry onion for 2 mins or until soft. Add ginger and garlic; stir-fry about 30 secs or until fragrant. Add peas, capsicum, zucchini and wombok; stir-fry until tender.


Return beef to wok with noodles, sauces and the hot water; stir-fry until heated through. Serve sprinkled with mint.

Download or print the recipe