I’m a huge fan of a good stir fry. I love the perfect medley of fresh vegetables, meat and carbs that really round out a delicious bowl. Especially if it’s a steak stir fry!

However, I admit that I’m not the biggest fan of rice. This year I took a nutrition course that completely changed my perspective on food, particularly the foods that I like and don’t like. Since I allow myself one starch a day in my newly minted diet, I realized that rice is one of those starches I would rather skip than actually eat. I would much rather have noodles instead of rice, hence the small swap in my usual stir fry recipe.

I was feeling extra motivated and creative, so I decided to completely wing this recipe. Since I usually make recipes with ground beef and chicken (given that it’s the cheapest meat option for a tight budget), I decided to be bold and go for flank steak. I’ve also been on a mushroom kick lately, so I grabbed a pack of sliced mushrooms along with some snow peas. The snow peas just sounded very stir-fry-ey to me. Is that a word? I’m making a word.

The real kicker was finding the right noodle for this. I couldn’t find a proper Asian noodle at Trader Joe’s. Apparently they only cell Italian style noodles, which made my grocery shopping a bit more complicated. On Tuesday night, the night I decided to make the stir-fry, I hunted down every grocery store around my area for an Asian style noodle – like Udon or Lo Mein.

I couldn’t find anything.

The only one I kept coming across was those cheap packets of Ramen noodles. It was nearing 8:30 when I finally settled for those Ramen packets, so I snagged two beef flavored packets for $0.40 each. I mean, at least they were cheap.

My creativity was seriously diminishing by the time I got home. I was afraid that this steak stir fry recipe was going to taste like absolute garbage. So in an effort to make something fun out of (what felt like) an absolute disaster, I documented the whole thing on my Instagram stories.

Surprisingly enough, the recipe was out of this world good. My followers voted for me to share the recipe with them, so, here we are!

Print Recipe

Steak Noodle Stir Fry

A salty and savory Asian-inspired dish that will satisfy that stir-fry craving you’ve been having.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Dinner

Cuisine: Chinese

Keyword: noodle dish, noodle stir fry, noodles, steak, steak stir fry, stir fry

Servings: 4

Ingredients

• 2 packets Ramen noodles, beef flavored
• 1 12 oz. Flank steak
• 2 cups Snow peas
• 2 cups Mushrooms, sliced
• 1/2 Onion, sliced
• Sriracha, optional

Instructions

• Heat up a cast iron skillet. While heating up, season the steak on both sides with salt and pepper. Once hot, cook the steak on each side for 6-7 minutes. Remove the steak from heat onto a plate or cutting board.
• Heat up 4 cups of water in a pot. Once boiling, cook the ramen noodles as instructed on the package. Let them sit in the flavored seasoned water for a bit.
• Add some olive oil to the skillet. Throw in the onions and mushrooms, seasoned with salt and pepper. Stir fry for 3-4 minutes.
• Throw in the snow peas and cook for another 2-3 minutes. Cooking time varies on how crunchy or soft you want your vegetables to be.
• While vegetables are cooking, cut up the steak into bite-sized pieces.
• Drain the noodles in a colander and add them to the skillet. Stir fry for 1 minute until everything is evenly distributed.
• Turn the heat off before adding the steak. This will prevent the steak from overcooking.
• If you want a spicy kick, serve it in a bowl with some squirts of Sriracha!

Notes

If you’re looking to cook for one, you can split the recipe in half! Serves two, leaving you another serving for dinner leftovers another night.

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