Dry Beef Rice Noodles

Dry Beef Rice Noodles

Dry Beef Rice Noodles

Preparation time:30 minutes
Marinating time:2-12 hours


  • 200g beef fillet, rump, sirloin or topside, cut in thin slices across the grain
  • 3 tbsp. neutral oil
  • 250g Chang’s Pad Thai Rice Noodles
  • 2 small choy sum, cut into individual leaves, tops trimmed
  • 1 cup bean sprouts
  • 2 cloves garlic, finely chopped
  • 2 spring onions, cut into 2 cm lengths
  • 2 tbsp.Chang’s Light Soy Sauce
  • 1 tbsp.Chang’s Dark Soy Sauce
  • ½ tsp. Chang’s Sesame oil
  • 1 tsp. sesame seeds, toasted if preferred


  • ½ tsp. salt
  • ½ tsp. sugar
  • 1 tsp. grated ginger
  • 1 tsp. cornflour
  • 1 tsp. light soy sauce


  1. Combine marinade ingredients and mix well with the meat. Marinate covered in the fridge for 2-12 hours. When ready, remove marinated beef from fridge.
  2. Put the noodles into a bowl and pour boiling water on top, allowingthem to soak for ten minutes. Drain just before using.
  3. Heat the oil to very hot in a large wok and cook the meat until it is golden brown. Remove to a bowl, leaving oil to quickly stir fry the garlic, spring onions and choy sum, until the choy sum start to soften. Add the noodles and bean sprouts and heat through.Return the beef to the wok and stir through the two soy sauces until they are absorbed. Transfer to a serving plate and sprinkle over sesames seeds.


  1. Instead of swimming in sauce, this dish comes out of the wok virtually ‘dry’ or sauce free with no added cornflour so the noodles soak up all the delicious flavours.

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