Beef and Mushroom Sauce Noodles

Name: Beef and Mushroom Sauce Noodles
Total time: 30 min
Ingredients: 300g wheat noodles; 200g beef (rump or chuck), cubed; 150g king oyster mushroom, cubed; 2 tablespoons soy sauce; 3 tablespoons broad bean sauce (doubanjiang); 1 inch ginger, minced; 3 cloves garlic, minced; 2 stalks scallions, sliced; 2-3 pieces dried red chili (optional); 3 tablespoons vegetable oil; 1 cup water; for garnish roasted peanuts, crushed

Savory stir-fried beef and king oyster mushroom tossed with hand-pulled noodles in a rich, savory sauce. A satisfying comfort food that comes together quickly.

30 min

Medium

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Story

This hearty noodle dish features tender beef cubes and meaty king oyster mushrooms swimming in a glossy, savory sauce. The combination of broad bean paste and soy sauce creates that classic Sichuan flavor profile—deep, umami-rich, and slightly spicy. Serve immediately while the noodles are still warm and coated in that delicious sauce.

Ingredients

wheat noodles 300g

beef (rump or chuck), cubed 200g

king oyster mushroom, cubed 150g

soy sauce 2 tablespoons

broad bean sauce (doubanjiang) 3 tablespoons

ginger, minced 1 inch

garlic, minced 3 cloves

scallions, sliced 2 stalks

dried red chili (optional) 2-3 pieces

vegetable oil 3 tablespoons

water 1 cup

roasted peanuts, crushed for garnish

Instructions

Prep the ingredients

Cut the beef into 1-inch cubes. Slice the king oyster mushroom into similar-sized pieces. Mince the ginger and garlic. Slice the scallions, separating the white and green parts. Have all your ingredients within reach—this dish comes together fast.

Build the base

Heat oil in a wok or large skillet over medium-high heat until shimmering. Add the dried red chili (if using), ginger, garlic, and the white parts of the scallions. Stir-fry for about 30 seconds until incredibly fragrant—don't let the garlic burn.

Cook the protein and vegetables

Add the king oyster mushroom cubes and stir-fry for 2 minutes until they start to soften and release their juices. Push everything to the side, add the beef cubes, and cook until they lose their raw pink color, about 3-4 minutes. Stir everything together.

Create the sauce

Add the broad bean sauce and soy sauce, tossing to coat the beef and mushrooms. Pour in the water and let the mixture simmer for 3-4 minutes until the sauce thickens slightly and coats everything beautifully. Taste and adjust seasoning if needed.

Toss and serve

While the sauce is simmering, cook your noodles according to package directions until just tender. Drain well, then add directly to the wok. Toss vigorously to coat every strand with that savory sauce. Divide into bowls, garnish with crushed peanuts and the green parts of the scallions. Serve immediately while hot.