Beef Noodles with Spicy XO Sauce is a less than 20-minute easy Cantonese Chinese beef stir fry recipe. With crunchy vegetables and a spicy XO sauce, it's the perfect noodle slurping bite.
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Cantonese Noodle Recipe
You are just going to love our Cantonese Beef Noodles with Spicy XO Sauce because it can be made from WOK (or frying pan) to PLATE in a flash. The spicy savory sauce with simple stir fry ingredients makes this that one dish that our whole family asks for time and time again.
Keep your chow fun noodles extra-long for extra luck and longevity in the new year, just like in our recipe Spicy Beef and Longevity Noodles.
History of XO Sauce
Have you ever tried XO Sauce? It's a very delicious umami chunky sauce that was originally invented in Hong Kong in the early 80’s. It is said that the first recipe for XO sauce was created by Spring Moon Restaurant connected to the Peninsula Hotel.
However, I really think that was created by some brilliant person in one of the Dai Pai Dong (open air food stalls in Hong Kong) in Kowloon. The word is still out on this.
What is in Chinese XO Sauce?
XO sauce is going to be your new favorite condiment. It is made of roughly chopped dried seafood, including scallops, dried fish and shrimp, and cooked with chili peppers, onions, oil and garlic. Some XO sauce brands have dry cured Jinhua ham too.
XO Sauce has a very special “FUNKY taste” that adds a dimension of smoky, spicy, savory to any dish. Funky is fabulous. Don’t knock it until you try it. XO sauce is delicious as a condiment for our Chinese New Year Radish Cake, on steamed fish, in stir fries, noodles, eggs and much more.
OX sauce is a bold condiment that is used frequently in the Guangdong region of China. The term XO comes from the word extra old cognac. There is absolutely no cognac in the sauce, but it is a symbol of wealth and prestige . Let me tell you they charge enough for this sauce!!!
Where Can You Buy XO Sauce?
You can buy XO sauce at your local Asian Food Store or online on Amazon. In addition, you can also buy it directly online from Lee Kum Lee. If you are living in Asia, your whole world is one big Asian Food Store. Some of our favorite Hong Kong XO sauce brands are…
- MRS SO XO SAUCE - MEDIUM SPICY
- LEE KUM KEE XO SAUCE with ABALONE EXTRA HOT
- LEE KUM KEE XO SAUCE EXTRA HOT
There are many different types of XO sauce. Some are mild and savory, and others are spicy. Of course, the boys love the spicy version, but the mild is also fabulous in this XO sauce noodles recipe.
One bottle of XO sauce can start at $10 USD and can go up from there. However, one bottle can make a several recipes. The taste is worth every penny. XO sauce is savory, spicy, rich and has an interesting texture. I would describe it as a super kicked up sauce that is great with beef, pork, chow fun noodles and phenomenal in Pantry Fried Rice.
Substitute for XO Sauce
The best substitute for XO sauce is adding extra oyster sauce with a little sriracha sauce and/or a sprinkle of red pepper flakes together. It does not have the texture of traditional xo sauce, but it is quite nice.
Please note that xo sauce is not gluten free nor is it vegan. We have not found a gluten free XO version on the market yet. However, you can use Lee Kum Kee Gluten Free Panda Oyster Sauce combined with Sky Valley gluten free sriracha sauce if you have a gluten intolerance.
Beef Stir Fry Ingredients
Main Ingredients
- Ultra-thin sliced beef is delicious. We used sirloin but if you choose a tougher cut of beef, you will need to marinate the meat longer. The secret for getting your beef ultra-thin sliced is to freeze it for about 45 minutes before slicing it against the grain. If you have extra thin sliced beef be sure to try our Chinese Beef Noodle Soup Recipe. However, you can use any protein you desire in this recipe like pork, eggs, tofu or even left-over Savory Herb Roasted Whole Chicken.
- Rice Noodles are perfectly gluten free. In addition, these are the same noodles used for “Gong chao ngau hoi” 干炒牛河 (which means dry fried beef) we enjoy at the Dynasty Restaurant in Hong Kong. To make it simple for you, we used Pad Thai noodles as that is something you can find readily in even a western food market in the Asian food section. Chow fun (wide flat rice noodles) are traditional in this Cantonese recipe. Use those if you can find wide flat rice noodles near you. If you want to substitute with another type of noodle, like egg noodles, please cook until a firm aldente according to the instructions on the package before adding the noodles to this recipe.
- XO Sauce is the star of this recipe. If you need a substitution for xo sauce, the closest exchange is to add a little more oyster sauce and a little sriracha sauce and/or red pepper flakes to the recipe.
- Oyster sauce is a thick deep brown rich sauce made from oysters, water, salt, sugar, modified corn starch, wheat flour, and caramel color. If you need a vegan option for oyster sauce, we have had good luck with Wan Ja Shan or Lee Kum Kee Vegetarian Mushroom Oyster sauce. Lee Kum Kee has a gluten free oyster sauce too. Oyster sauce can be purchased in the Asian section of your grocery store, in an Asian market or online via Amazon. Other great recipes using oyster sauce are Easy Pork shiitake Mushroom Stir Fry and our Asian Eggplant in Garlic Sauce.
Secondary Ingredients
- Soy sauce or tamari, if you prefer to keep your recipe gluten free.
- Sesame oil adds a delicious nutty flavor to the recipe.
- Shao Xing wine or a dry sherry to marinate the beef.
- Vegetables like, bean sprouts, snow peas, or other quick cooking vegetables like peppers are nice addition to pan fried noodles. Bean Sprouts are traditional in this Cantonese recipe. However, bean sprouts can be difficult to find fresh. In that case, substitute other thinly sliced quick cooking vegetables, like we did.
- Aromatics like garlic, onion and spring onion really make this Hong Kong noodle dish special.
How to Make Best Pan-Fried Noodles
- Don’t over crowd your wok or frying pan. If you overcrowd your pan, you are no longer stir frying but that is steaming. Steaming will change the texture of your dish and your goal is to dry fry. Cook in small batches. Sometimes, people will refer to this method as the Hong Kong fried spaghetti recipe.
- Use the Dry Fry technique just like in our Garlic Pork and Dry Fried Green Beans recipe. The Dry fry technique is using the heat of the pan and oil to cook the ingredients in the pan. Just keep that wok moving! Extra liquids like water or broth are not needed.
- Keep an eye on your noodles when you are pre-soaking them. It only takes about 3- 5 minutes in boiled water. Don’t let your rice noodles get too soft. Your goal is to have a noodle a firm aldente as the noodles will be fried again in the pan. No one likes mushy noodles.
- We used pad Thai style rice noodles for the Beef Noodles with Spicy XO Sauce dish. However, you could use any noodle you wish in this dish and have in your pantry.
- Remember, if you are using other noodles like egg noodles, you will need to cook these to a firm al dente like we did with our kimchi pasta before adding them to this pan-fried noodle recipe.
Dietary Restrictions
- If you need to adhere to strict gluten-free guidelines, pass on the XO sauce or make your own from scratch. Use a gluten free oyster sauce and use tamari instead of soya sauce. Need more spice? Add a dash of dried red chili flakes or sriracha sauce.
- Adjust your seasonings to your taste. If you like it spicier add additional XO sauce or red pepper flakes. Want it saltier? Then, add more tamari (soya sauce). If you’re used to having that Chinese balance in flavors, you are probably missing the little bit of sugar. We left it out intentionally as this brand of xo sauce has a little sugar in it already.
- If want a lower carb version, just load up on loads of veggies like bell peppers, broccoli, snow peas or baby corn, etc. Skip the rice noodles all together or just add a few to say that you did. Maybe even go for a fried egg on top…
- Extra beef? Make a Beef and Peppers in Black Bean Sauce and enjoy!
Frequent Asked Questions (FAQ's)
The best substitute for XO sauce is Oyster Sauce mixed with a little Sriracha and/or red pepper flakes.
Prepared jarred XO sauce is not generally gluten free. If you have a gluten sensitivity, you can substitute XO sauce with gluten free oyster sauce and red pepper flakes.
Generally speaking, the best noodle for a chow fun is an extra wide thin rice noodle. However, if you have difficult finding the extra wide flat rice noodles you can substitute with Pad Thai noodles as desired.
Be creative! Use what you have in your crisper and in your pantry and adjust the recipe to your needs.
When you eat noodles in Asia, the more you slurp the noodles the better. This savory, spicy and delicious bite is for you!
More Chinese Stir Fry Recipes
Beef and Peppers in Black Bean Sauce
Spicy Pork and Bamboo Stir Fry
Better Than Take Out Vegetable Lo Mein
Wood Ear Mushroom Vegan Stir Fry
Spicy Beef and Longevity Noodles
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Beef Noodles with Spicy XO Sauce
Equipment
- wok or frying pan
Ingredients
Beef Marinade
- ¼ pound beef
cut against the grain - 1 tablespoon rice wine Shaoxing wine or a dry sherry
- 3 tablespoon tamari (soy) sauce
(1 tablespoons for marinade and 1-2 tablespoon for sauce) - ¼ teaspoon white pepper
or to taste - 1 teaspoon cornstarch
Noodles and Sauce
- 100 grams rice noodles
dried (we used medium Pad Thai noodles but if you can find the extra wine those are nice too) - water enough hot water to cover the noodles to soak
- 2 tablespoon canola oil
1 tablespoon to cook the beef and 1 tablespoon to pan fry the rice noodles. - 1 small onion
sliced in moons - 2 cloves garlic
minced - 2 tablespoon oyster sauce
- 2 tablespoon XO Sauce
spicy or regular - 1 teaspoon sesame oil
Garnishes and Veggies
- 1 cups bean sprouts
sprouted mung beans or sliced snow peas - 2 teaspoon green onions optional - garnish
Instructions
- In a medium bowl add your sliced beef, shaoxing wine, 1 tablespoon of soy sauce, white pepper and cornstarch and allow to marinade while your rice noodles are soaking.
- Soak your dried rice noodles (medium or extra wide) in a bath of hot water for about 3-5 minutes or just until they start to softened but not completely al dente. (FYI: Noodles will continue to cook when they are fried.) Rinse noodles with cool water, drain and set aside.
- Put 1 tablespoon of oil in your wok (frying pan) and turn on medium-high heat . Once the temperature is at medium heat add the onions and garlic and fry for a minute just until the aroma hits your nose.
- Add your marinated beef to the pan and stir fry for a minute or two or just until turns golden brown. Remove beef and onions to a plate and keep warm and set aside. If you wanted to cook some other veggies then you would add them at this point and stir fry until crisp tender and then remove from your pan. We stir fried sliced snow peas as that is what we had on hand. (Feel free to add any quick cooking thin sliced vegetables at this time and stir fry until crisp tender and then remove from pan.) If you choose to add bean sprouts (sprouted mung beans), wait to add them to the pan until you have added all the sauces at the end of the cooking process.
- Add 1 tablespoon of oil and your presoaked noodles to the seasoned pan turn up the heat to medium high. Move the noodles quickly around in the pan keeping them separated so they do not stick. (feel free to add a little more oil or a little more water just to prevent sticking and to confirm that your noodles are aldente- test a noodle)
- Add your beef mixture and stir fried snow peas or veggies cooked back to the noodles and add XO sauce, Tamari (soy sauce), oyster sauce, and mix until well incorporated. If you want to add in bean sprouts, you would add them to the pan at this time and just toss until warm but crisp.
- Serve Pan Fried Beef Noodles with Spicy XO Sauce with a sprinkle of green onions for garnish and get ready to make second helpings...
Video
Notes
- Don’t over crowd your wok or frying pan. If you overcrowd your pan, you are no longer stir frying but that is steaming. Steaming will change the texture of your dish and your goal is to dry fry. Cook in small batches. Sometimes, people will refer to this method as the Hong Kong fried spaghetti recipe.
- Use the Dry Fry technique just like in our Garlic Pork and Dry Fried Green Beans The Dry fry technique is using the heat of the pan and oil to cook the ingredients in the pan. No extra liquids like water or broth are added to cook the recipe.
- Keep an eye on your noodles when you are pre-soaking them. It only takes about 3- 5 minutes in boiled water. Don’t let your rice noodles get too soft. Your goal is to have a noodle a firm aldente as the noodles will be fried again in the pan. No one likes mushy noodles.
- We used pad Thai style rice noodles for the Beef Noodles with Spicy XO Sauce dish. However, you could use any noodle you wish in this dish and have in your pantry. We are all about staying budget friendly and using up your inventory. Remember, if you are using other noodles like egg noodles, you will need to cook these to a firm aldente before adding them to this pan-fried noodle recipe.
- If you need to adhere to strict gluten-free guidelines, pass on the XO sauce or make your own from scratch. Use a gluten free oyster sauce and use tamari instead of soya sauce. Need more spice? Add a dash of dried red chili flakes or sriracha sauce.
- Adjust your seasonings to your taste. If you like it spicier add additional XO sauce or red pepper flakes. Want it saltier? Then, add more tamari (soya sauce). If you’re used to having that Chinese balance in flavors, you are probably missing the little bit of sugar. We left it out intentionally as this brand of xo sauce has a little sugar in it already.
- If want a lower carb version, just load up on loads of veggies like bell peppers, broccoli, snow peas or baby corn, etc. Skip the rice noodles all together or just add a few to say that you did. Maybe even go for a fried egg on top…
- A helpful hack for cutting your beef ultra-thin is to freeze it for about 45 minutes before slicing it against the grain.
- Extra beef? Make a Beef and Peppers in Black Bean Sauce and enjoy!
Martyna @ Wholesome Cook says
What a lovely dish. I never knew what the exact ingredients of the XO sauce were but I really like it. Have a great trip!!!
Healthy World Cuisine says
Thanks Martyna I am very excited to taste the culinary selections in Europe. I do not think this is going to be one of those kind of diet spa trips by any means. I plan to eat my way through Europe. Every girls dream! Take Care, BAM
Promenade Claire says
I just love how your teenagers are moving in on the kitchen ! But most of all I love the way you eat a dish, then try and memorize it's flavours and then go shopping for the ingredients while they are stiill fresh in your mind.
Hope you have a supe rbreak - I love Amsterdam, my best friend lives there and you have reminded me I'm due a visit!! Looking forward to seeing what you get up to on your travels, stay safe !
Healthy World Cuisine says
Thank you for your very sweet comment. I have never been there before and actually we are just blowing through this area but for sure I hope to try some special Amsterdam Dutch savory pancakes during my short visit. Look forward to touching base upon my return. Take care, BAM
dutchgoesitalian says
Looks delicious, but I'm not sure to be able to buy the O sauce here in Italy... 🙁
Healthy World Cuisine says
I just heard this sauce is available for order on Amazon.com. If not, give me a shout out and maybe I can send some your way. Take care, BAM
dutchgoesitalian says
Iw ill check that out!!!
Sawsan@ Chef in disguise says
Have a safe trip Bam and I really can't wait to see your pictures and hear all about it
I love the marinade and the sauce in your recipe even if I can't find or make the XO sauce. I still think the recipe has plenty of flavors with out it
Healthy World Cuisine says
Thank you Sawson. You know how us foodies like to take just a few pictures... on our excursions. I am thinking about getting another data disk just to make sure I have enough space on my card. Thank you for your kind comment and look forward to catching up upon my return. Take care, BAM
Pam says
Have a great trip. Looking forward to your European receipies. I looked online and Amazon sells the Lee Kum Kee XO sauce in regular and extra hot. 🙂 Pam
Healthy World Cuisine says
Thanks Pam leaving in just a few minutes. Well there you go you can order XO sauce from Amazon. Life is good. Take care, BAM
Choc Chip Uru says
That XO sounds like the be all and end all of sauces my friend, your dish is so flavoursome!
Cheers
Choc Chip Uru
The Charmed Cupcake says
Hi Bobbie,
OMG this looks soooo amazing, I really should get make act together and cook more cantonese dishes. You are more Asian than I am 😉 lol
I love XO sauce, my mother would always use it in her cooking but since living here in Austria Chinese groceries are really expensive but I should treat myself once in awhile with delicious dishes like this.
Healthy World Cuisine says
You are so funny and thanks for the compliment. I am sorry for my delayed response but better late then never. As you seen from my link, you could always make your own but if I was looking for dried seafood I would still want to go to the Chinese medicine shops/groceries for supplies. I guess you will just have to come back for a visit. Stop on by if you are ever in the area. Take Care, BAM
thecompletecookbook says
Ooh, XO sauce sounds heavenly! Wonder if we have it here in South Africa. Will hunt for it. Have a fabulous trip!
🙂 Mandy
Healthy World Cuisine says
You will need to look in an Asian grocery store to find XO sauce or you can make your own from scratch.. However, you have so many other lovely things in South Africa to rave about and I'm in love with rooibos tea. I just started drinking this, what rock was I living under? Have a super week and look forward to touching base upon my return. BAM
Tandy says
I am seriously going to have to find that sauce - or try and make my own. Have a super fun time away - I love Italy as you know, and France is another country we love. Amsterdam is on our list of places to go, so I will be interested to hear what you have to report 🙂 PS, just did the conversion and 1HKD is about the same as R1 - so the sauce is expensive!
Healthy World Cuisine says
I think you should try to make your own as this sauce has sugar in it. If you make your own, you can use a sugar substitute so this fits in with your dietary needs. Thank you for your well wishes and looking forward to my time away very much. Looking forward to catching up upon my return. Take Care, BAM
Nami | Just One Cookbook says
You reminded me - I don't have XO sauce in my pantry and I'm missing it out. I always get stuck with some recipe when it calls for it because I haven't had one in my kitchen. Your noodles look so good. I need to go get noodles and xo sauce so I can try this recipe!
Nami | Just One Cookbook says
Have a safe trip and looking forward to hearing about your trip when you return. 🙂
Healthy World Cuisine says
ありがとう Nami-san. The crazy thing is that do you know how many times I have walked by the sauce section in the grocery store and never really noticed XO sauce. I am going to start to make it my mission to learn about all of these Asian sauces and their uses. I too am missing out! Just on a side note, Japanese sauces are so abundant it is overwhelming. I guess this is our chance to give them all a go. Ja Mata, BAM
Dawn says
You are so lucky Bam to be going to Europe for 2 weeks!!! What is the occasion? I want your life 🙂
Healthy World Cuisine says
Some work and some pleasure. I will be sure to share some recipes upon my return. Take Care, BAM
Shumaila says
It's always so informative to read your posts. I learn so much about things I have never heard before and even though I might not cook with half of the ingredients you use- its always good to be informed. I thank your boy's girlfriend for this too! Great work on the re-engineering!
Healthy World Cuisine says
Thank you for your kind comment. I also learn alot reading your posts as well. When I want to make an Indian dish I always visit your site first to see what I can find. Take Care, BAM
Jeno says
Wow Bam, this looks wonderful! I am so envious of your ability to recreate restaurant dishes just bu tasting it, I have no clue how to make that happen, this is why I have to follow recipes most of the time...
I've actually never purchased XO sauce due to their price tag, though I used to buy this XO sauce flavored pork dumpling, and man are they good!
Hope you have a great trip, sounds jam packed!!
Healthy World Cuisine says
I don't always get it right on the first try and I also have to do a lot of adjusting to my recipes to get it the way I want but I find it a blast inventing in the kitchen. I am sure you can do this as well you are just holding back.
Using XO sauce on pork dumplings sounds very delicious. I still have sauce left so maybe will have to give that a try on my return back from my trip. Take Care, BAM
Barbara Bamber | justasmidgen says
I'm definitely going to be on the look out for that sauce. I may have to find a specialty shop, but this looks too good to miss out. Have a wonderful holiday, I can't wait to see what you post along the way!! xx Smidge
Healthy World Cuisine says
Hello Smidge, you will have to visit an Asian grocery store for this product most likely. Thanks for your well send off wishes and I will be sure to get in touch upon my return. Take Care, BAM
kitchenriffs says
Good stuff! I've heard of XO sauce, but I don't believe I've ever tried it, and I know I haven't cooked with it. I'll definitely have to give this a try - it sounds super. And speaking of super, your trip sounds superb! What fun you'll have! What great foodie info you'll be able to share with us on your return! 😉 Hate to see you away from posting for a bit, but it'll be totally worth it - have a great trip.
Healthy World Cuisine says
Thank you for your well wishes and I will be sure to share with you some culinary treats upon my return. Keep on writing and I can't wait to read what cocktails and foods I have missed while I was away from the Kitchenriff's Kitchen. Take care, BAM