Flat Noodles In Beef Gravy

Ingredients

• 600 gfresh kuay teow (flat rice noodles)
• 3 tbspsoy sauce
• 1 tbspoil
• 350 gsliced beef
• 250 gmustard greens, chopped
• 7 clovesgarlic, minced
• 9shallots, minced
• 3candlenuts, minced
• 2spring onions, thinly sliced
• 3long green chillies, thinly sliced (optional)
• 600 mlbeef or chicken stock
• 3 tbsp tapioca flour mixed with 60 ml watertapioca slurry
• 2–3 tbspneutral oil
• 3 tbspoyster sauce
• 2 tbspsesame oil
• 2 tbspsoy sauce
• 2 tbspfish sauce
• ½ tspsalt
• 1 tspwhite pepper
• 2 tbspsugar

Instructions

1. 1

   Prepare the noodles

   Loosen the fresh noodles, then drain them.

2. 2

   Toss with soy

   Heat 1 tbsp oil in a pan. Add the noodles and 3 tbsp soy sauce, toss for 1–2 minutes, then take them out and set aside.

3. 3

   Blend the aromatics

   Process the garlic, shallots and candlenuts until smooth.

4. 4

   Brown the paste

   Heat 2–3 tbsp neutral oil in a pan and sauté the blended paste until browned.

5. 5

   Cook beef and greens

   Add the sliced beef and brown it. Add the mustard greens and toss until just wilted.

6. 6

   Simmer the gravy

   Add the oyster sauce, soy sauce, fish sauce, salt, white pepper and sugar, leaving out the sesame oil. Pour in the stock and bring the mixture to a simmer.

7. 7

   Thicken and finish

   Pour in the tapioca slurry and mix well. Add the spring onions, chillies if using, and sesame oil; stir for 1 minute, then take the pan off the heat.

8. 8

   Assemble the bowls

   Put a handful of noodles in each serving bowl and pour the beef gravy over them. Serve.

What are flat noodles in beef gravy?

This is a bowl of broad, flat rice noodles topped with beef and a glossy, savoury gravy. Kuay teow and similar noodle dishes are found across Southeast Asia, with local versions varying in their sauces and toppings.

Here, the noodles are briefly tossed with soy, while the gravy gets its depth from beef, aromatics and a mixture of sauces. Tapioca starch gives the broth a thicker, coating consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 505 calories, 23g protein, 54g carbs, 27g fat.

The rice noodles provide most of the carbohydrates, while beef supplies much of the protein and the cooking oils and sesame oil contribute most of the fat. Sauces and stock make sodium a notable part of the estimate; serve with extra fresh vegetables, and avoid adding salty sides.

The noodle choice

Fresh flat rice noodles are soft and pliable, so loosen them gently before cooking to help them separate without breaking. A short toss in oil and soy gives them flavour while keeping them distinct from the gravy until serving.

Build flavour with the paste

Aromatics: Blend the garlic, shallots and candlenuts smoothly so they cook evenly and become part of the gravy rather than remaining in large pieces.

Browning: Cook the paste until browned before adding the beef. This develops its savoury base; keep it moving so it colours without catching on the pan.

Get the gravy texture right

Slurry: Stir the tapioca flour into the measured water until smooth before adding it to the simmering stock. Mix as you pour to avoid lumps.

Doneness: The greens should be just wilted, and the thickened gravy should coat the noodles when spooned over them. The recipe does not specify a cooking time for the beef, so check that the slices are cooked through before serving.

Balance the seasoning

The oyster sauce, soy sauce and fish sauce provide a savoury, salty base, while sugar rounds it out and white pepper adds warmth. Taste the gravy as it simmers and adjust carefully, since the sauces and stock can differ in saltiness.

Serve straight away

Assemble the bowls just before eating so the noodles remain separate and the gravy stays hot. Add the spring onions, chillies and sesame oil at the end, as directed, for a fresh and aromatic finish.

The bowls can be served on their own or with a simple side of fresh vegetables to add a crisp contrast to the soft noodles and thick gravy.

Recipe notes & tips

• Separate fresh noodles gently so they do not tear.
• Keep the noodle toss brief; the noodles will be served with hot gravy.
• Blend the garlic, shallots and candlenuts until smooth for an even paste.
• Stir the tapioca slurry again just before pouring it into the pan.
• Add the sesame oil at the end to preserve its aroma.
• Serve as soon as the gravy is poured over the noodles.

Variations

• Use chicken: Replace the beef with sliced chicken and cook it through before adding the greens.
• Adjust the heat: Leave out the optional chillies for a milder bowl.
• Change the greens: Use another leafy green in place of mustard greens.
• Choose your stock: Use beef stock for a deeper savoury flavour or chicken stock for a lighter one.
• Add a crisp side: Serve with fresh, crunchy vegetables for contrast.

Common mistakes to avoid

• Breaking the noodles: Loosen them carefully rather than pulling hard.
• Overcooking the noodles: Toss them for only 1–2 minutes, as instructed.
• Burning the paste: Stir it as it browns and lower the heat if it catches.
• Adding slurry in lumps: Mix the tapioca flour and water smoothly before using.
• Cooking the greens too long: Add them after browning the beef and stop when just wilted.
• Seasoning too quickly: Taste the gravy before adding extra salt, as the sauces are already salty.

How to store

Store leftover noodles and gravy separately in airtight containers in the fridge and use within 2 days. Reheat the gravy gently in a pan until piping hot, loosening it with a little water or stock if it has thickened; warm the noodles separately and assemble just before serving.

Frequently asked questions