Hong Kong Satay Beef Noodles

Hong Kong Satay Beef Noodles are a comforting, cozy dish of instant ramen noodles in a soupy broth topped with tender, flavorful satay beef.

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What is HK satay beef noodles?

Hong Kong satay beef noodles are a classic chaa chan teng (HK cafe) dish.

There are a few variations, but the one that comes to mind consists of instant ramen noodles in a soup broth with marinaded beef in a HK-style satay sauce.

It's a cozy and comforting dish that is similar to Hong Kong Macaroni Soup.

Hong Kong-style satay is less spicy and usually is made with sha cha sauce (BBQ sauce), peanut butter and a blend of spices. It differs from Southeast Asian satay, which typically refers to skewered grilled meat marinaded in spices served with peanut sauce. 

Ingredients you'll need

Beef:

• beef flank steak: thinly sliced
• soy sauce: adds savory flavor
• oyster sauce: is a thick savory sauce made from dried oysters
• baking soda: tenderizes the meat
• cornstarch: adds a velvety smooth texture to the beef
• granulated sugar: balances out the savory flavor
• sesame oil

Satay sauce:

• sha cha sauce (Chinese BBQ sauce): is a condiment made with soybean oil, aromatics, Chinese brill fish and dried shrimp; also used in making HK curry fish balls; it has a umami-forward, seafood flavor
• smooth peanut butter
• soy sauce
• granulated sugar: balances the flavor
• lemongrass powder: optional
• curry powder: there are many types of curry powder, for this recipe use a Hong Kong curry powder rather than Indian or East Asian curry powder
• water: as needed

Aromatics:

• vegetable oil
• shallot: finely minced; or white onion
• garlic: minced

Noodles:

• Nissin Demae instant noodles: or whatever instant noodle you like

Broth:

• noodle soup seasoning and hot water
• OR chicken/beef broth

How to make satay beef instant noodles

Prepare the satay sauce by combining sha cha sauce, peanut butter, soy sauce, sugar, lemongrass powder, curry powder, and water until smooth.

Marinate the thinly sliced beef with soy sauce, oyster sauce, baking soda, cornstarch, sugar, and sesame oil, then let it sit for 30 minutes.

Sauté shallots and garlic in oil, add the marinated beef, cook until no longer pink, and mix in the satay sauce.

Prepare noodles as per package directions, mix with broth or seasoning in a bowl, top with the satay beef, and serve immediately.

How to serve

Serve the noodles immediately. The instant noodles will swell over time as it sits in the broth.

You can enjoy the satay beef noodles for breakfast, brunch, lunch or as a snack.

Pair with milk tea, yuenyueng coffee tea, or milo.

Substitutions

Swap out the instant ramen noodles for thin rice vermicelli for a gluten-free variation.

Other Hong Kong-style recipes you may like

Print Recipe

5 from 3 votes

Hong Kong Satay Beef Noodles

Hong Kong Satay Beef Noodles are a comforting, cozy dish of instant ramen noodles in a soupy broth topped with tender, flavorful satay beef.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Breakfast, Lunch, Snack

Cuisine: Asian, Hong Kong

Servings: 2

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

Beef:

• 200 g beef flank steak thinly sliced
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• ¼ teaspoon baking soda
• 1 teaspoon cornstarch
• ½ teaspoon granulated sugar
• ½ teaspoon sesame oil

Satay sauce:

• 2 tablespoon sha cha sauce (Chinese BBQ sauce)
• 2 tablespoon smooth peanut butter
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• ½ teaspoon lemongrass powder optional
• 1 teaspoon curry powder
• ½ - ¾ C water or more as needed

Aromatics:

• 1 teaspoon vegetable oil
• 1 medium shallot finely minced
• 2 cloves garlic minced

Noodles:

• 2 pkgs Nissin demae instant noodles

Broth:

• 1 packet noodle soup seasoning divided
• 2 C hot water or more as desired
• OR
• chicken broth or beef broth

Cook ModePrevent your screen from going dark

Instructions

Marinate the beef:

• In a bowl, combine the thinly sliced beef, soy sauce, oyster sauce, baking soda, cornstarch, granulated sugar and sesame oil.
• Give it a good mix and let it sit in the fridge for at least 30 minutes.

Prepare the satay sauce:

• In a bowl, combine sha cha sauce (Chinese BBQ sauce) peanut butter, soy sauce, sugar, lemongrass powder, curry powder, and water.
• Mix together until smooth and incorporated.
• Set aside.

Cook:

• In a large frying pan over medium heat, add in the vegetable oil, shallot, and garlic.
• Sauté for a few minutes, until slightly fragrant.
• Add in the marinated beef slices and continue to cook, for another 3-4 minutes, until no longer pink.
• Pour the satay sauce over the beef and continue to cook, coating the beef with the sauce. If the sauce appears too thick, add a little more water.
• Remove from heat.

Prepare the noodles:

• Cook the noodles according to the package directions.
• Drain the noodles and rinse under cold water. Drain thoroughly.

Assemble:

• Add about ½ package of seasoning to each serving bowl, pour in hot boiling water and stir to dissolve (use more or less water according to your preference). If using broth: warm up chicken broth/beef broth in a small saucepan adding to the bowls.
• Divide the noodles into serving bowls and top with satay beef.
• Enjoy immediately.

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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