Beef & Wonton Noodle Stir-Fry with Snow Peas & Peanuts
Make It Vegetarian

Beef & Wonton Noodle Stir-Fry

with Snow Peas & Peanuts

30 MIN
2 Servings
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Available Options

  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • Make it Vegetarian
    remove Beef. Add 2 Pasture-Raised Eggs & 6 oz Asparagus
    • 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.

    Get Cooking

    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
    fresh
    ingredients
    Beef & Wonton Noodle Stir-Fry with Snow Peas & Peanuts
    Title
    • 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
    Full recipe coming soon!

    Our culinary team is preparing this recipe.

    Tips from Home Chefs

    Beef & Wonton Noodle Stir-Fry

    Prepare the ingredients & make the sauce
    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.

    Cook the noodles
    Cook the eggs
    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.  

    Cook the vegetables
    Finish the stir-fry & serve your dish
    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!

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