Instant Pot Chicken Pho (Pho Ga)

Vietnamese Chicken Pho (Pho Ga) has an ambrosial scent that permeates throughout the house from the whole cloves, coriander seeds, cinnamon, star anise, onion and ginger, as they pressure cook in the Instant Pot. Using the IP will save you hours of cook time and will yield an authentic Vietnamese Pho the entire family will enjoy. Be sure to use fresh herbs and vegetables to enhance the pure satisfaction that only a hot bowl of Pho can provide. Fight off the chill, steady an upset tummy (from too much fun last night) or just because it is an absolutely fabulous dish. Whatever your reason, you will not be disappointed when following this recipe. If you are a Pho lover as I am, I suggest giving this recipe a try and see how convenient one of the best soups ever invented has just become when using your IP.

I love stove top Pho, but it takes hours (sometimes over night) to get the flavor just right. This Pressure cooking technique has changed the chemical process to the point where you can achieve a very authentic rich and soothing soup within an hour. I have tried many different methods when working to get the soup as close as possible to the stove top variety and I am very happy to say that my family loves this dish. I have a tasting commitee that meets at the dinner table and will give honest feedback when I am developing a new recipe. I am proud announce that we have voted unanimously to share this recipe with all of you, in the hopes you find it as tasty as we do. Watch the video, carefully follow the instructions below for your very own foodlicious scratch made chicken pho. Please feel free to browse my catalogue and subscribe to my YouTube channel for more recipes daily.

Flavorful clear chicken Pho soup.

Ingredients

Recommend using an organic chicken to achieve the best results.

Preferably fresh noodles but if you can’t get any; then dry noodles will be fine.

Place all seasonings in the pan and roast for 5-6 minutes or until very fragrant, then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.

Place 2 onions and ginger in the pan; char each side for 4 minutes or until blackened.

Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits.

Place the charred onions and smashed ginger into the cooker.

Place the 2 halves of chicken atop of the vegetables. Add seasoning bag, rock sugar and salt.

Pour water in the cooker. Place the lid on. Pressure cook on high for 17 minutes and natural release for 30 minutes (exercise caution when releasing pressure from the cooker).

Remove the onions, ginger and seasoning bag. Remove chicken from the cooker and place in a bowl. Debone chicken and remove skin (optional). Shred or cut the chicken meat and set aside until ready to eat. Discard the bones.

Before filtering.

In a large bowl or pot: place in a mesh strainer lined with a coffee filter or cheesecloth.

Clear soup.

Arrange and Assemble.

Bring Pho to a boil prior to pouring over the noodles and meat.

Season with hoison sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer. Add fresh herbs, mung beans, culantro, Thai basil leaves and sliced Jalapeño to the bowl.

ENJOY!

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Instant Pot Chicken Pho (Pho Ga)

5 from 2 votes
Prep Time 15 mins
Cook Time 17 mins
Natural Release 25 mins
Total Time 57 mins
Course Main Course, Soup
Cuisine Asian, vietnamese
Servings 5

Equipment

  • Pressure Cooker / Instant Pot (8 QT)

Ingredients
  

  • 4-4.5 lbs organic whole chicken cut in half
  • 12 cups filtered water
  • 2 onion peeled
  • 4" ginger peeled
  • 2 tbsp rock sugar can be substituted with white sugar
  • 2 tbsp fish sauce
  • 1 tbsp salt

Seasonings

  • 2 tbsp coriander seeds
  • 2 star anise
  • 1 whole saigon cinnamon
  • 4 whole cloves

Noodles & Toppings

  • 1-2 lbs fresh pho noodles can be substituted with dry noodles
  • 1 lb mung beans
  • green onion thinly sliced
  • white onion thinly sliced
  • Jalapeño thinly sliced
  • lime cut into wedges
  • hoisin sauce to taste
  • sriracha sauce to taste
  • culantro top half
  • Thai basil leaves only

Instructions
 

Roast & Char

  • Heat a pan to medium-high.
    Place all seasonings in the pan and roast for 5-6 minutes or until very fragrant then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.
  • Heat the same pan to high.
    Place 2 onions and ginger in the pan; char each side for 4 minutes or until blackened. Turn off heat.
  • Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits.

Pressure Cook

  • Place the charred onions and smashed ginger into the cooker.
  • Place the 2 halves of chicken atop of the vegetables.
  • Add seasoning bag, rock sugar and salt. Pour water in the cooker.
  • Pour water in the cooker. Place the lid on. Pressure cook on high for 17 minutes and natural release for 25 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid. Press the cancel button.
  • Remove and discard the onions, ginger and seasoning bag.
  • Remove chicken from the cooker and place in a bowl. Debone chicken and remove skin (optional). Shred or cut the chicken meat and set aside until ready to eat. Discard the bones.
  • In a large bowl or pot: place in a mesh strainer lined with a coffee filter or cheesecloth. Slowly pour the stock through the filter. Strain to remove all the vegetables and meat solids. This will help to significantly reduce the fat which leaves a clear pho broth. Clean the inner pot and place the pot back in the IP. Transfer the broth back in the cooker.
  • Press the saute button and set to high ~20 minutes.
  • Pour fish sauce in the broth then stir and bring it to a boil.

Cook Noodles

  • On the stovetop.
    In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 8-10 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s).

Arrange and Assemble

  • Place the cooked noodles in the middle of the bowl.
  • Add shred/cut chicken to the bowl.
  • Add chopped green onions and sliced white onions.
  • Pour boiling broth over the noodles and meat.
  • Season with hoison sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer.
  • Add fresh herbs, mung beans, culantro, Thai basil leaves and sliced Jalapeño to the bowl.

Serve immediately and enjoy!

    Video

    Keyword Authentic chicken pho (ga) recipe, best instant pot pho chicken (ga) recipe, easy instant pot chicken pho recipe, Instant pot chicken pho, Instant pot pho ga, pressure cook chicken pho, Vietnamese noodle soup
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    King Oyster Mushroom Ramen Noodles

    Delicious Ramen noodles area a simple and an affordable quick easy meal that can satisfy your appetite without impacting your budget. Over the years for various reasons my family and I have had these types of noodles as a staple in our food rotation. It is affordable to buy these in bulk and have them available for a quick meal that can be made with just about anything you have in the refrigerator. This recipe was put together with some vegetables from the local Asian grocery store and prepared in about 15 minutes. The mushrooms are tender juicy and a good source of nutrition. The greens provide necessary minerals and the Japanese noodles are excellent. The sauce I use is some of my favorite flavors to balance out the dish and bring an extra level of satisfaction to the experience.

    If you are busy or want to have meals available for a throw together quality dinning adventure, I suggest you consider adding these noodles and similar vegetables to your shopping list. My kids are able to make these types of meals to feed themselves when we do not have the time to sit together. Teaching the kids how to feed themselves is a basic life skill and this is a tasty rewarding meal that does not require a lot of dirty dishes when trying to get the food to the table. Watch the video, follow the very simple instructions and be ready at the drop of a hat to pull together a simple tasty foodlicious dish that is succulently savory and very filling.

    Healthy vegan food.

    Ingredients

    Heat oil to medium-high for 30 seconds. Then add the garlic and shallot. Cook for 30-60 seconds or until fragrant.

    Add sliced mushrooms and cook for 3-4 minutes.

    Add choy sum stems, cook for 1-2 minutes.

    Add cooked ramen noodles.

    Pour the sauce mixture on top of the noodles.

    Mix and toss well.

    Enjoy!

    King Oyster Mushroom Ramen Noodles

    5 from 1 vote
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Asian
    Servings 2

    Ingredients
      

    • 7 oz dry ramen noodles 2 bundles
    • 2 cups chinese choy sum or bok choy cut into 2" long
    • 2 cups king oyster mushrooms (2) or any type of mushrooms sliced
    • 3 tbsp canola, vegetable or peanut oil
    • 3 garlic cloves minced
    • 2 shallots minced

    Sauce

    • 1 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tbsp chili oil
    • ½ tbsp black vinegar

    Instructions
     

    • In a small bowl: combine all the sauce ingredients together and mix. Set aside.
    • In pot: add water and bring it to a boil.
    • Place dry ramen in the pot. Follow the instruction on the package for cook time.
    • Using a wok: Heat oil to medium-high for 30 seconds.
    • Then add the garlic and shallot. Cook for 30-60 seconds or until fragrant.
    • Add sliced mushrooms, cook for 3-4 minutes.
    • Add choy sum stems, cook for 1-2 minutes. Add the rest of the choy sum and cook for another 1 minute or until slighty tender.
    • Add cooked ramen noodles. Pour the sauce mixture on top of the noodles. Mix and toss well.

    Enjoy!

      Video

      Keyword best vegan ramen noodle stir fry recipe, easy vegan ramen noodle recipe, vegan kabobs, vegan ramen noodle recipe, vegan ramen noodle stir fry recipe, vegan ramen noodlesa
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Taiwanese Beef Noodle Soup

      Homemade Taiwanese Beef Noodle Soup is deliciously served with fresh noodles and shank that is so tender it practically melts in your mouth. Delectably sip spoonfuls of beef broth that was derived from seared shank then brewed to perfection with hints of savory liquorish and tasty herbal notes. The wonderful aromas of seared beef, garlic and onions will send an invitation throughout the home with a promise of delicious food in everyones immediate future. Set your taste buds free with each bite of a well arranged dish that includes the tartness of mustards greens and the juicy crunch of bok-choy.

      Watch this video and follow the instructions to take your family on a taste bud rewarding tour of a Taiwanese home cooked soup. This meal is fairly easy to prepare and it stores well when refrigerated. Meals like this set the bar high for what a bowl of soup has the potential to be. This dish provides a variety of flavors and the entire family will appreciate having such a nice option to help fight back the cold weather with a hot bowl of foodlicious Beef Noodle Soup.

      If feeling adventurous top off with chili oil and add an extra dimension to the flavor profile.

      Beef Shanks

      Ingredients

      Sliced onions

      Thinly sliced ginger.

      Minced garlic.

      Chopped green onions.

      Rinse and clean the beef shank. Cut in ½”-¾” thick slices.

      Cook the shank slices for aprox ~2 minutes per-side or until well seared. Once done; remove the cooked beef and place on a plate/bowl.

      Drop in the sliced onions and minced garlic; mix/stir, cook for 1-2 minutes or until translucent and fragrant.

      Add cut green onions, dried red peppers and shaoxing cooking wine; then deglaze the bottom of the cooker.

      Add tomato paste and spicy bean paste; saute for ~30 seconds.

      Pour both soy sauce and mix for ~30 seconds.

      Place the seared beef back in the cooker.

      Mix and turn everything together until all is evenly coated/glazed.

      Pour in the water. Then drop the rock candy (sugar), bay leaves and star anise in the cooker. Cover with lid and cook.

      During the last 15 minutes of the broth cook time: Cook the fresh or dry noodles by following the instructions on the package. Drain and transfer the noodles to a bowl.

      In the same pot: add clean water and bring to a boil. Blanch the bok choy until slighly tender.

      Remove lid, then discard bay leaves and star anise.

      Place desired amount of noodles in the middle of a serving bowl. Arrange the blanched bok choy, chopped cilantro, chopped pickled mustard greens, chopped scallions and beef shanks in a circular pattern.

      Gently ladle hot broth over everything. Enjoy!

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      Taiwanese Beef Noodle Soup

      5 from 1 vote
      Prep Time 20 mins
      Cook Time 45 mins
      Total Time 1 hr 5 mins
      Course Main Course
      Cuisine Asian
      Servings 10

      Equipment

      • Instant Pot or Stock Pot

      Ingredients
        

      Brown & Stir-fry

      • 5 lbs beef shanks boneless
      • ½ cup shaoxing cooking wine or dry sherry
      • ½ cup soy sauce
      • ¼ cup oil
      • 3 tbsp tomato paste
      • 3 tbsp spicy bean paste +/- adjust to your liking
      • 2 tbsp rock candy or granulated sugar
      • 1 tbsp dark soy sauce
      • 2" ginger thinly sliced
      • 6 green onion cut into 2"
      • 6 garlic cloves minced
      • 2-3 dried red peppers +/- adjust to your liking

      Broth

      • 12 cups filtered water
      • 5 bay leaves
      • 2-4 star anise +/- adjust to liking to your
      • salt & pepper to taste

      Additional

      • 2-3 lbs fresh wheat noodles or dry
      • fresh bok choy cut in half
      • pickled mustard greens
      • cilantro chopped
      • scallions chopped
      • chili oil optional

      Instructions
       

      • Rinse and clean the beef shank. Cut in ½"-¾" thick slices.

      Broth

      • Instant Pot: Set cooker to saute-high. 
        Stovetop: Heat up to medium-high.
      • Add 4 tbsp oil and wait for it to heat up (approx. 30-60 seconds).
      • Cook the shank slices for aprox ~2 minutes per-side or until well seared. Once done; remove the cooked beef and place on a plate/bowl. Repeat steps with the rest of the shank slices until all are done (may need to add a bit more oil as you continue to sear the beef). Set aside until ready to use.
      • Drop in the sliced onions and minced garlic; mix/stir, cook for 1-2 minutes or until translucent and fragrant.
      • Add cut green onions, dried red peppers and shaoxing cooking wine; then deglaze the bottom of the cooker.
      • Add tomato paste and spicy bean paste; saute for ~30 seconds.
      • Pour both soy sauce and mix for ~30 seconds.
      • Place the seared beef back in the cooker. Mix and turn everything together until all is evenly coated/glazed.
      • Pour in the water. Then drop the rock candy (sugar), bay leaves and star anise in the cooker.
      • Instant Pot (8qt or larger): Pressure cook on high for 45 minutes and natural release for 30 minutes. Follow the manufacture instructions when preparing to removing the lid (as you release the pressure using the vent). NOTE: Cut the recipe in half if you have a 6 qt cooker and keep the same cook time.
        Stovetop (8 qt pot or larger): Bring broth to a boil. Turn down the heat to low-medium and cover the pot with a lid. Let it simmer for 3-4 hours or until the meat becomes cut with a spoon tender.
      • Remove lid, then discard bay leaves and star anise.

      Cook noodles and bok choy

      • During the last 15 minutes of the broth cook time: Cook the fresh or dry noodles by following the instructions on the package. Drain and transfer the noodles to a bowl.
      • In the same pot: add clean water and bring to a boil. Blanch the bok choy until slighly tender.

      Serving(s)

      • Place desired amount of noodles in the middle of a serving bowl. Arrange the blanched bok choy, chopped cilantro, chopped pickled mustard greens and chopped scallions in a circular pattern (see photo for reference).
      • Top off with desired amount of tender shank slices and gently ladle hot broth over everything. Exercise caution when transfering hot bowls of broth. Recommend adding final ladle full at serving table just prior to eating.

      ENJOY!

        Video

        Keyword asian beef noodle soup, best taiwanese beef noodle soup recipe, easy taiwanese beef noodle soup recipe, taiwanese beef noodles soup
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        More Asian Recipes

        Shrimp Lo Mein

        Chinese Shrimp Lo Mein made with fresh noodles is a flavorful filling dish that is a delight to eat. This recipe is so delicious, the shrimp will melt in your mouth with every juicy and tender bite. The tender, soft fresh noodles add a home cooked dimension to a traditional Chinese takeout that will have your family proudly siting at the table pilling their plates high to satisfy the hunger within. My teenagers go through this so fast that I have to get to the table on time if I want to have any for myself. This is a quick and easy meal that is simply comforting for those busy days when time is of the essence.

        This easy to make home cooked recipe is full of authentic ingredients and is simple to replicate in your kitchen. All you need to do is watch the video and follow the instructions below to create a tender foodlicious meal for the entire family to enjoy. This keeps well when refrigerated and is just as easy to warm up for a quick and easy pre made meal. Bring home cooking Asian style to your kitchen and upgrade your home cooking menu with this fabulously delicious Chinese Shrimp Lo Mein.

        Be sure to follow me on FacebookInstagram,  TwitterPinterest,   YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Quick and easy Shrimp Lo Mein.

        Ingredients

        In a medium bowl: combine shrimp, 1 tsp soy sauce, 1 tsp shaoxing cooking wine, dash white pepper and mix well.

        In a small bowl: combine all the sauce ingredients together and mix. Set aside.

        Place the fresh noodles in the pot, use chopstick or wooden spoon to separate the noodles and cook for 1-2 minutes.

        Place garlic, shallot, mushrooms and carrots in the wok/pan. Toss and cook for 1 minute.

        Add shredded cabbage, toss and cook for 2 minutes.

        Place the marinated shrimp on the side of the wok/pan oppisite the vegtables. Cook and toss for 1-2 minutes or until the shirmp is ~50% cooked.

        Add snow peas, noodles and sauce mixture; mix/toss everything together.

        Enjoy!

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        Shrimp Lo Mein

        5 from 1 vote
        Prep Time 20 mins
        Cook Time 10 mins
        Total Time 30 mins
        Course Main Course
        Cuisine Asian
        Servings 4

        Ingredients
          

        Marinate

        • 1 lb large shrimp peeled & deveined
        • 1 tsp soy sauce
        • 1 tsp shaoxing wine or dry sherry
        • dash white pepper

        Sauce

        • 2 tbsp soy sauce
        • 1 tbsp oyster sauce
        • 1 tbsp shaoxing wine or dry sherry
        • 1 tsp sesame oil
        • 1 tsp granulated sugar
        • ½ cup low-sodium chicken broth
        • dash white pepper

        Noodles & Vegetables

        • 1 lb precooked fresh lo mein noodles substitute with dry lo mein noodles, dry egg noodles or dry ramen noodles
        • 4 cups napa cabbage or green cabbage shredded
        • 1 cup shiitake mushrooms or any mushrooms sliced
        • 1 cup snow peas trimmed the tips
        • 1 large carrot shredded
        • 2 garlic minced
        • 2 shallot minced

        Instructions
         

        Marinate

        • In a medium bowl: combine shrimp, 1 tsp soy sauce, 1 tsp shaoxing cooking wine, dash white pepper and mix well.
        • Cover and marinate for 10 minutes.

        Sauce

        • In a small bowl: combine all the sauce ingredients together and mix. Set aside.

        Cook

        • In a pot: add water and bring to a boil. Then, place the fresh noodles in the pot, use chopstick or wooden spoon to separate the noodles and cook for 1-2 minutes. Drain the noodles and set aside. For dry noodles, follow the manufacture cooktime.
        • Heat the wok/pan to medium-high. Add 3 tbsp oil and wait for 30-60 second.
        • Place garlic and shallot; cook for 30 seconds or until fragrant.
        • Add mushrooms and carrots in the wok/pan. Toss and cook for 1 minute.
        • Add shredded cabbage, toss and cook for 2 minutes.
        • Push the vegetables to one side of the wok/pan. Add 2 tbsp oil.
        • Place the marinated shrimp on the side of the wok/pan oppisite the vegtables. Cook and toss for 1-2 minutes or until the shirmp is ~50% cooked.
        • Add snow peas and mix/toss everything together.
        • Lastly, add cooked noodles and sauce mixture. Toss and mix for 1-2 minutes. Remove the wok/pan from the heat.

        Serve immediately!

          Enjoy!

            Keyword best lo mein recipe, chinese recipe, chinese shrimp noodle recipe, easy shrimp lo mein recipe, shrimp lo mein
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            Instant Pot Creamy Mac & Cheese

            Creamy Mac & Cheese is a comfort food connoisseurs favorite that has never been easier to prepare using fresh ingredients. This instant pot recipe maintains the noodle integrity and locks in the melted cheeses to create a cheese lovers paradise. The cheese covered noodles glisten and fill the air with thick rich perfume. The first bite is so luscious your taste buds will burst with stimulation and flavor. Add a touch of hot sauce (see instructions) and fill your soul with a twist of mouthwatering satisfaction.

            Watch the video and check out the instructions below to be ready to prepare a simple meal that pleases the senses as a main or side for any upcoming family event. This recipe is a good base for many different options. Use your preference of noodles, add more hot sauce, extra cheese or almost anything you can think of. Mac & Cheese serves well as a side with most any main entree. If on the go, put some in a container bowl and take with you. Mac & Cheese is highly versatile and when made using fresh authentic ingredients it creates a quality foodlicious experience.

            Delicious comfort food.

            Ingredients

            Ingredients

            Cavatappi Noodles

            Add chicken broth, heavy whipping cream, and onion powder; mix and stir.

            Mix softened cream cheese and mix until completely covered in the noodles.

            Add buffalo sauce and shredded cheddar cheese.

            Add Parmesan cheese.

            Season with salt and pepper.

            Mix well.

            Tender Creamy Mac & Cheese

            Instant Pot Creamy Mac & Cheese

            5 from 1 vote
            Cook Time 10 mins
            Total Time 10 mins
            Course Appetizer, Main Course, Side Dish
            Cuisine American
            Servings 6

            Equipment

            • Pressure Cooker / Instant Pot

            Ingredients
              

            • 16 oz cavatappi noodles 1 box
            • 4 cups low-sodium chicken broth or vegetables broth
            • 2 cups shredded sharp chedder cheese preferably freshly shredded
            • 1 cup parmesan cheese preferably freshly shredded
            • ½ cup heavy whipping cream
            • 4 oz cream cheese room temperature
            • 1 tbsp buffalo sauce or crystal hot sauce
            • 1 tsp onion powder
            • 1 tsp salt +/- adjust to you liking
            • ¼ tsp black pepper +/- adjust to you liking

            Instructions
             

            • Place cavatappi noodles into the cooker (cavatappi is recomended but if you prefer a different type feel free to venture out, it will turn out just as good).
            • Add chicken broth, heavy whipping cream, cream cheese and onion powder; mix and stir.
            • Place the lid on. Pressure cook on high for 3 minutes and 5 minutes natural release. Follow the manfacture instructions for a quick release.
            • Remove the lid. Mix well until the cream cheese completely covers the noodles.
            • Add buffalo sauce and the rest of the cheese (in 4-5 increments to prevent clumping); stir until cheese is fully melted and well mixed.
            • Season with 1 tsp salt (+/- adjust to your liking) and ¼ tsp black pepper; mix and stir.

            Serve and enjoy!

              Keyword best creamy mac and cheese recipe, east instant pot mac and cheese recipe, Instant pot creamy mac and cheese, pressure cooker creamy mac and cheese
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Beef Stir Fry Noodles

              Beef Stir-Fry Noodles is a simple tasty meal that can be put together in no time right in the comfort of your own home. This method of preparation and cooing is a versatile approach to working with what you have in the refrigerator. In an asian household, we tend to cook and stir-fry with any leftover vegetables that we have on hand. If you can’t get to a local asian grocery store; you can also substitute with spaghetti or angel hair noodles and personalize your stir fry with your favorite assortment of vegetables.

              Follow this recipe for tender savory beef that shares a plate with crunchy vegetables and filling noodles. Check out the video and the instructions below to see how effortless this quality meal is to create. Even a simple meal is an opportunity to join flavors that are inviting and satisfying. All meal experiences should be foodlicious.

              Dive into satisfying stir fry noodles.

              Add 2 tsp soy sauce and 1 baking soda; mix well until evenly coated. Cover and marinate for 15 minutes.

              Boil a pot of water and place the noodles in. Follow the manufacture instructions for cook time.

              Sauce mixture.

              Add garlic, onion, bell pepper and mushrooms; mix and stir. Cook for 2-3 minutes or until the onion becomes translucent.

              Add boy choy and cook for 2-3 minutes or until the leaves become slightly wilted; mix and stir.

              Place the marinated meat in and cook for 2 minutes or until no longer pink.

              Place the cooked noodles in the wok/skillet.

              Lastly, add cooked vegetables; toss everything together.

              Voila…delicious stir fry noodles with beef and vegetables.

              Add a little chili oil if you like it spicy.

              Beef Stir Fry Noodles

              5 from 1 vote
              Prep Time 15 mins
              Cook Time 15 mins
              Total Time 30 mins
              Course Main Course
              Cuisine Asian
              Servings 6

              Ingredients
                

              • 1 lb sirlion or flank steak cut against the grain
              • 1 tsp baking soda
              • 2 tsp soy sauce
              • 1 lb dried noodles
              • 4 tbsp vegetable or canola oil  divided
              • 3 large bok choy
              • 5 garlic cloves minced
              • ½ onion sliced
              • ½ red bell pepper sliced
              • 8 oz seafood mushrooms you can substitute for any mushrooms of your choice
              • dash black pepper

              Sauce

              • 4 tbsp soy sauce
              • 1 tbsp oyster sauce
              • 3 tbsp Shaoxing wine or dry sherry
              • 3 tsp sugar
              • 2 tsp sesame oil

              Instructions
               

              Marinate

              • Cut the beef into thin slices and place in a bowl.
              • Add 2 tsp soy sauce and 1 tsp baking soda; mix well until evenly coated.
              • Cover and let marinate for 15 minutes.

              Sauce

              • In a bowl: combine all the sauce ingredients together and set aside.

              Noodles

              • Place noodles in boiling water; follow the instructions on the package for cook time.
              • Strain and rinse the noodles; set aside.

              Stir-fry

              • Heat the wok/skillet to medium-high and add 2 tbsp oil; wait for 30 seconds.
              • Add garlic, onion, bell pepper and mushrooms; mix and stir. Cook for 2-3 minutes or until the onions becomes translucent.
              • Add bok choy and cook for 2-3 minutes or until the leaves become slightly wilted; mix and stir. Remove the cooked vegetables and set aside.
              • Add 2 tbsp oil to the wok/skillet. Place the marinated meat in and cook for 2 minutes or until no longer pink.
              • Place the cooked noodles in the wok/skillet. Pour the sauce on top of the noodles and mix until well coated.
              • Return the vegtables to the wok, toss until well mixed and then remove wok from heat.

              Serve immediately and enjoy!

                Keyword beef stir fry noodles, best beef stir fry noodles recipe, easy beef stir fry noodles recipe, quick and easy beef noodles recipe
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