Name: Vietnamese Flat Rice Noodles with Beef
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 2½ tablespoon oyster sauce; 2 tablespoon soy sauce (low-sodium recommended); 1 tablespoon dark soy sauce; 1 tablespoon white granulated sugar; ½ teaspoon pepper; 1 teaspoon Sriracha (optional); ½ lb thinly sliced beef (skirt, flap, flank, or ribeye steak); ¼ teaspoon baking soda; ½ teaspoon garlic powder; ¼ onion, thinly sliced (about ⅔ cup); 4-5 stems Chinese broccoli (gai lan), cut into 1″ pieces, thick stems halved; 1 lb rice noodles, peeled apart; 1 cup bean sprouts; 3-4 green onions, dark green parts cut into 1″ pieces, white part thinly sliced for garnish; Cooking oil (avocado oil recommended); Salt to taste

Vietnamese Flat Rice Noodles with Beef, or Hu Tieu Ap Chao, is a delicious stir-fry dish that blends the comforting flavors of tender beef, wide chewy rice noodles, and a savory sauce. This dish, reminiscent of Beef Chow Fun, features a combination of beef, vegetables, and rice noodles, all tied together with a slightly sweet and umami sauce. It’s easy to make and perfect for a comforting meal any day of the week.

Vietnamese Flat Rice Noodles with Beef

Why You’ll Love This Recipe

This recipe is a fantastic mix of textures and flavors. The chewy, wide rice noodles offer a satisfying bite, while the beef stays tender and flavorful. The sauce, made from a balance of oyster sauce, soy sauce, and a touch of sweetness, adds depth to the dish. Plus, it’s a one-pan wonder that cooks up quickly—perfect for busy weeknights. Whether you’re a fan of Asian stir-fry dishes or just love a hearty noodle meal, this recipe will not disappoint!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2½ tablespoon oyster sauce
2 tablespoon soy sauce (I recommend low-sodium)
1 tablespoon dark soy sauce
2 teaspoon white granulated sugar
½ teaspoon pepper
1 teaspoon Sriracha (optional)
½ lb thinly sliced beef (I recommend skirt, flap, flank, or ribeye steak)
¼ teaspoon baking soda
½ teaspoon garlic powder
¼ onion, thinly sliced (about ⅔ cup)
4-5 stems Chinese broccoli (gai lan), cut into 1″ pieces, with thick stems halved
1 lb rice noodles, peeled apart (see notes)
1 cup bean sprouts
3-4 green onions, dark green parts cut into 1″ pieces, white part thinly sliced for garnish
Cooking oil (I use avocado oil)
Salt to taste

Directions

In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, sugar, pepper, and Sriracha (if using). Set aside.
In another bowl, combine the thinly sliced beef with baking soda, garlic powder, and 1½ tablespoons of the sauce. Mix well and let the beef marinate for 15-20 minutes.
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the marinated beef and cook for 1-2 minutes until seared but still a little pink. Transfer the beef to a plate and set aside. Clean the wok or skillet.
In the same wok, heat another 1 tablespoon of oil over high heat. Add the onion and Chinese broccoli with a pinch of salt. Sauté for 1-2 minutes or until the onion is charred at the edges and the broccoli turns bright green.
Add another 1 tablespoon of oil and the rice noodles, followed by half of the prepared sauce. Gently toss the noodles, cooking for 1-2 minutes until they soften.
Add the bean sprouts, dark green parts of the green onion, and the remaining sauce. Mix well and cook for another 1-2 minutes until everything is tender.
Stir the beef back into the wok and turn off the heat. Let the residual heat warm the beef. Adjust the seasoning to taste and garnish with sliced green onion. Serve hot.

Servings and Timing

Servings: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Variations

Vegetarian Version: Swap the beef for tofu or mushrooms. Marinate the tofu in the same sauce to infuse flavor.
Spicy Kick: If you like it spicy, increase the amount of Sriracha or add chili flakes to taste.
Additional Vegetables: You can add other vegetables like bell peppers, carrots, or bok choy to customize the dish.
Gluten-Free: Use gluten-free soy sauce and check the rice noodles for a gluten-free label.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The noodles may absorb some of the sauce, but the flavors will still be delicious.
Reheating: To reheat, add a splash of water or broth to the dish and stir-fry over medium heat until warmed through. Alternatively, you can microwave the dish in 30-second intervals, stirring in between.

FAQs

1. Can I use a different type of noodle for this recipe?

Yes! While this recipe calls for wide rice noodles, you can use other Asian noodles like soba or egg noodles. Just make sure to adjust cooking times based on the type of noodle.

2. How do I prevent the rice noodles from sticking together?

To prevent the noodles from sticking, rinse them thoroughly with cold water after boiling or steaming. If using refrigerated noodles, microwave them with a wet paper towel to soften before separating.

3. What can I use if I don’t have Chinese broccoli (gai lan)?

If you don’t have Chinese broccoli, you can substitute with regular broccoli, bok choy, or even spinach. Just adjust the cooking time accordingly.

4. Can I make this recipe ahead of time?

The beef and noodles are best cooked fresh, but you can prep the sauce and chop the vegetables ahead of time to save some time when you’re ready to cook.

5. Is this dish gluten-free?

The recipe can be made gluten-free by using gluten-free soy sauce and ensuring the rice noodles are labeled as gluten-free.

6. What is dark soy sauce, and can I use regular soy sauce instead?

Dark soy sauce is thicker and sweeter than regular soy sauce, giving the dish a deeper color and richer flavor. If you don’t have dark soy sauce, you can substitute it with a bit more regular soy sauce and a splash of molasses or honey for sweetness.

7. Can I use a different type of meat?

Yes, you can substitute beef with chicken, pork, or shrimp. Just adjust the cooking times to ensure the protein is cooked through.

8. How can I make the dish spicier?

To make the dish spicier, you can add more Sriracha or toss in some chopped fresh chilies. Adjust to your spice preference!

9. Can I freeze this dish?

It’s best to eat the dish fresh, as rice noodles tend to lose their texture when frozen. However, you can freeze the beef and sauce separately for later use, then stir-fry fresh noodles when you’re ready to eat.

10. How do I know when the beef is done cooking?

For tender beef, cook it until it’s seared on the outside but still pink in the middle. The residual heat will continue cooking the beef once it’s off the heat, so be careful not to overcook it.

Conclusion

Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) is a quick, flavorful dish that combines the perfect balance of savory sauce, tender beef, and chewy noodles. Whether you’re enjoying it as a comforting weeknight dinner or as part of a special meal, it’s sure to be a hit with family and friends. With easy-to-find ingredients and simple steps, this recipe is a must-try for any fan of Asian-inspired cooking!