Crispy Beef & Shiitake Noodles

  • 15min prep
  • 15min cook
  • 4 Servings


  • 450g fresh hokkien noodles

  • 2 teaspoons sesame oil

  • 200g fresh shiitake mushrooms, halved

  • 3 garlic cloves, crushed

  • 3 teaspoon Kewpie Roasted Sesame Dressing, plus extra, to serve

  • 460g beef stir-fry strips

  • 3 teaspoons ginger paste

  • ½ teaspoon Chinese five spice

  • 1 tablespoon Shaoxing wine

  • 35g (¼ cup) cornflour

  • 60ml (¼ cup) peanut oil

  • 200g bunch broccolini, halved lengthways

  • 100g baby spinach

  • 60ml (¼ cup) oyster sauce

  • Sesame seeds, toasted, to serve

  • Sliced fresh red chilli, to serve


  • Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain well.

  • Meanwhile, heat the sesame oil in a large wok or non-stick frying pan over medium-high heat. Add mushroom and cook, stirring, for 2-3 minutes or until softened. Add half the garlic and stir for 1-2 minutes or until golden. Stir in sesame dressing. Transfer to a bowl and set aside.

  • Combine the beef, ginger paste, five spice, Shaoxing wine and remaining garlic in a bowl. Mix well, then transfer the beef to a large sealable plastic bag. Add the cornflour, seal and shake to coat.

  • Heat about 1 tbs peanut oil in wok or pan over high heat. Add a third of the beef. Cook for 2-3 minutes or until crisp. Transfer to a plate. Repeat with remaining oil and beef.

  • Add the broccolini to the wok or pan. Cook over medium-high heat, stirring, for 2 minutes or until tender-crisp. Add the noodles and cook, stirring, for 2 minutes. Add the spinach and cook for 1 minute, until wilted. Return the mushroom and beef to the wok or pan, add the oyster sauce and toss to coat.

  • Divide the noodle mixture among serving bowls. Drizzle with the extra dressing and sprinkle with sesame seeds and chilli.