Chinese hand-pulled noodles get their signature squiggly texture from stretching dough 512 times in under 3 minutes.
Squiggly Noodle Shaved Beef Stir-Fry
Get ready for a deliciously quick dinner with our Shaved Beef and Squiggly Noodle Stir-Fry! This vibrant dish combines tender strips of juicy beef with wiggly noodles and a crunchy coleslaw mix, all tossed together in a savory sauce that’s bursting with flavor. Perfect for busy weeknights, this four-ingredient wonder will have everyone asking for seconds!
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- 2–3 cups coleslaw lettuce (480 ml)
- Optional for serving: sliced green onion, sesame seedsoptional
- ½ cup water (120 ml)
🥩Meat & Seafood(1)
- 4–5 oz Trader Joe’s shaved beef (113 g)
🫙Pantry Staples(1)
- 1 package Trader Joe’s Squiggly Cut Noodles
📦Other(1)
- 3 Tbsp Soyaki sauce (45 ml)
👨🍳 Instructions
- 1
Heat oil in a medium skillet over medium-high heat. Add shaved beef and cook 1–2 minutes, flipping halfway, until just cooked through.
- 2
Add Soyaki sauce and stir to coat the beef.
- 3
Stir in the coleslaw mix and cook 1 minute, just until slightly wilted.
- 4
Add the squiggly noodles and pour in ½ cup water.
- 5
Cover and cook 3–4 minutes, until noodles are tender.
- 6
Uncover, toss everything together, and cook 30–60 seconds to thicken the sauce.
💡 Pro Tips
- ✓Heat your skillet to 400-450°F before adding oil - test by flicking water drops that should sizzle and evaporate immediately, ensuring proper Maillard reaction on the beef in just 1-2 minutes.technique400-450°F
- ✓Add shaved beef in a single layer without overcrowding (maximum 70% pan coverage) so steam doesn't build up and prevent browning.technique70% pan coverage
- ✓Use exactly ½ cup water for the noodles because this 1:4 ratio (water to noodle weight) creates optimal steam pressure under the lid for even cooking without mushiness.ingredient1:4 ratio
- ✓Keep the final uncovered cooking to 30-60 seconds maximum - the residual starches from noodles will thicken sauce through gelatinization at 180-190°F.timing30-60 seconds, 180-190°F
- ✓Add coleslaw mix for exactly 1 minute to achieve 15-20% moisture loss while retaining crunch - longer cooking breaks down cell walls completely.timing1 minute, 15-20% moisture loss
Share this recipe
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
Share this recipe
Chinese hand-pulled noodles get their signature squiggly texture from stretching dough 512 times in under 3 minutes.
Squiggly Noodle Shaved Beef Stir-Fry
Get ready for a deliciously quick dinner with our Shaved Beef and Squiggly Noodle Stir-Fry! This vibrant dish combines tender strips of juicy beef with wiggly noodles and a crunchy coleslaw mix, all tossed together in a savory sauce that’s bursting with flavor. Perfect for busy weeknights, this four-ingredient wonder will have everyone asking for seconds!
📝 Ingredients
Serves 1🥬Fresh Produce(3)
- 2–3 cups coleslaw lettuce (480 ml)
- Optional for serving: sliced green onion, sesame seedsoptional
- ½ cup water (120 ml)
🥩Meat & Seafood(1)
- 4–5 oz Trader Joe’s shaved beef (113 g)
🫙Pantry Staples(1)
- 1 package Trader Joe’s Squiggly Cut Noodles
📦Other(1)
- 3 Tbsp Soyaki sauce (45 ml)
👨🍳 Instructions
- 1
Heat oil in a medium skillet over medium-high heat. Add shaved beef and cook 1–2 minutes, flipping halfway, until just cooked through.
- 2
Add Soyaki sauce and stir to coat the beef.
- 3
Stir in the coleslaw mix and cook 1 minute, just until slightly wilted.
- 4
Add the squiggly noodles and pour in ½ cup water.
- 5
Cover and cook 3–4 minutes, until noodles are tender.
- 6
Uncover, toss everything together, and cook 30–60 seconds to thicken the sauce.
💡 Pro Tips
- ✓Heat your skillet to 400-450°F before adding oil - test by flicking water drops that should sizzle and evaporate immediately, ensuring proper Maillard reaction on the beef in just 1-2 minutes.technique400-450°F
- ✓Add shaved beef in a single layer without overcrowding (maximum 70% pan coverage) so steam doesn't build up and prevent browning.technique70% pan coverage
- ✓Use exactly ½ cup water for the noodles because this 1:4 ratio (water to noodle weight) creates optimal steam pressure under the lid for even cooking without mushiness.ingredient1:4 ratio
- ✓Keep the final uncovered cooking to 30-60 seconds maximum - the residual starches from noodles will thicken sauce through gelatinization at 180-190°F.timing30-60 seconds, 180-190°F
- ✓Add coleslaw mix for exactly 1 minute to achieve 15-20% moisture loss while retaining crunch - longer cooking breaks down cell walls completely.timing1 minute, 15-20% moisture loss