Make It Vegetarian

Beef & Wonton Noodle Stir-Fry

with Snow Peas & Peanuts

30 MIN

2 Servings

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Make it Vegetarian

From the Test Kitchen

You’ll make this stir-fry by tossing tender beef, wonton noodles, and crisp vegetables together with an umami-rich blend of soy glaze, sesame oil, sweet chili sauce, and more. A crunchy topping of roasted peanuts adds textural contrast to the dish.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
6 oz Wonton Noodles
3 Tbsps Sweet Chili Sauce
2 Tbsps Soy Glaze
1 Tbsp Sesame Oil
2 cloves Garlic
3 Tbsps Roasted Peanuts
2 Scallions
1 Tbsp Rice Vinegar
1 Tbsp Sambal Oelek
4 oz Snow Peas
6 oz Asparagus

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Remove the noodles from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the snow peas crosswise (removing the tough strings if desired). Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the soy glaze, sesame oil, vinegar, sweet chili sauce, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

2 Cook the noodles

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

3 Cook the eggs

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Transfer to a plate; cover with foil to keep warm.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the halved peas and asparagus pieces in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat.

5 Finish the stir-fry & serve your dish

Add the sauce and cooked vegetables to the pot of cooked noodles. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry topped with the cooked eggs. Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy!