Stir-Fried Rice Noodles with Beef and Charred Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slices of beef stir-fried with chewy rice noodles and smoky charred scallions in a savory soy-based sauce. This vietnamese-inspired beef ready in about 25 minutes pairs wide rice noodles, soaked and drained, scallions, cut into 2-inch pieces, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 3 Vietnamese cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 6 scallions cut into 2-inch pieces and sear, turning occasionally, until charred and fragrant, about 3 minutes. Remove and set aside.
  2. Step 2: Add the remaining 2 tbsp vegetable oil to the wok. Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant but not browned.
  3. Step 3: Add 10 oz thinly sliced beef sirloin and stir-fry for 2-3 minutes until the beef is browned but still tender.
  4. Step 4: Add 8 oz soaked and drained wide rice noodles to the wok along with 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/2 tsp black pepper. Toss everything together using tongs, cooking for 2-3 minutes until the noodles are heated through and coated in the sauce.
  5. Step 5: Return the charred scallions to the wok and toss once more to combine. Remove from heat.
  6. Step 6: Serve immediately with 4 lime wedges on the side for squeezing over the noodles to brighten the flavors.

Equipment for this recipe

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Frequently asked questions

How long does Stir-Fried Rice Noodles with Beef and Charred Scallions take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Rice Noodles with Beef and Charred Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep garlic cloves, minced from drying out.

Can I substitute ingredients in Stir-Fried Rice Noodles with Beef and Charred Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Stir-Fried Rice Noodles with Beef and Charred Scallions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Stir-Fried Rice Noodles with Beef and Charred Scallions?

Vietnamese beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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