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Drunken Flat Rice Noodles and Spicy Beef

My Favorite Asian Noodle Dish

Quick answerAsian cuisine.
By Jaron Kimhi··👁 357 views
Drunken Flat Rice Noodles
First of all, don't be intimidated by the long list of ingredients. These Drunken Flat Rice Noodles are so easy to make! Having said that, you should be organized when making this dish — otherwise you'll forget ingredients or it'll take longer than it should. I promise that if you read and follow all the steps, the result will be restaurant quality, if not better! I admit that the wide rice noodles are a bit hard to find, but they're worth it. When you do find them, buy several packs — they're very cheap (usually).  

Some Tips for Success:

  1. Work with a good wok. Regardless of whether you have the correct hand movement when using it, a good wok makes a huge difference.
  2. When working with the wok, use the highest heat!
  3. Don't use regular rice noodles. This dish works with the flat and wide kind. They're like small lasagna sheets.
  4. You can make the beef mix and marinade ahead of time to save time.
  5. You can add as many or as few veggies as you like.
  Do you want more ideas with ground beef? Why not try our Potato and Beef Croquettes or our Traditional Asian Shepherd's Pie.

Method

  1. 1

    Making The Beef Mix· 15-20 Minutes

    Heat the oil and add the chopped onion. Fry till transparent and very slightly golden. Add the beef and start separating it. You have to work quickly because you dont want it to stick together. After 10 minutes it should be well brown and have evaporated all its liquids. Add the salt, pepper and red crushed pepper and mix and stir for 1 minutes. Add the rice vinegar, Mirin, Soy and Worcestershire and cook for 2 more minutes. Leave aside to cool. After few minutes add the Pine Nuts and mix them well.

    beef-mix-ingredientsfrying-onionadding-beefmixing-beefadding-liquidsadding-pine-nuts
  2. 2

    Prepping the Noodles and Marinade· 5 Minutes

    To save time you can work on this step while making the beef mix! Add the rice noodles to a bowl with boiling water (Or according to manufacturer instructions) and let them soak for 5 minutes. When they are soft remove to a colander and wash with cold water. Shave the carrot and chop the coriander, scallions and red onion. Mix all the marinade ingredients together and set asaide.

    marinade-ingredientsmarinademaking-noodlesdrain-noodleschopping
  3. 3

    Combining The Dish· 5-7 Minutes

    Add 2 Tbsp of vegetable oil to a wok on the highest heat. After 2 minutes add the red onion and mix very well for 1 minutes. Add the shaved carrot and cook for 2 more minutes. Add the flat rice noodles and the marinade. Mix well for 1 -2 minutes. Add the beef and stir well for 1 more minutes. Add the scallions and chopped coriander (leave some for garnishing). Remove from fire and let it rest for 1-2 minutes. Serve in a deep bowl!

    frying-onionadding-carrotadding-rice-noodlesadding-marinadeadding-beefadding-greensadding-corianderDrunken Flat Rice Noodles
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
BeefPasta
Cuisines
Asian
Features
30 minutes or less
Tags
Gluten FreeAsianNoodles

Questions & answers

Can I make this gluten-free?
Yes, easy swap — use Tamari instead of soy sauce in both the beef mix and the marinade, and double-check your Worcestershire sauce label too.
Can I swap ground beef for another protein?
The recipe doesn't call for anything else, but the beef mix technique — browning hard and fast so all liquid evaporates — is the key thing to nail whatever you use.
My noodles are clumping together. What went wrong?
Rinse them well with cold water after soaking and don't let them sit too long before hitting the wok. High heat and quick tossing once they're in the pan also keeps them loose.
Do I really need a wok?
A wok on highest heat is what Jaron calls for — it gives you that fast, dry sear. If you don't have one, use your biggest, heaviest pan and crank the heat as high as it goes.
Can I leave out the pine nuts?
They go in at the end of the beef mix just for texture and richness, so skipping them won't break the dish — but they do add a nice crunch, so toast some if you've got them.