A favorite in our family. The rice noodles make this dish a special treat.


  • 1 pound tender beef, cut into 2 x ¼ inch slices
  • 3 tablespoons canola oil
  • 1 large onion, sliced lengthwise
  • 4 cloves garlic, slivered
  • 4 large green onions, cut into 2-inch pieces
  • 1 14-ounce package wide rice noodles, soaked in warm water for 30 minutes or until soft, and drained
  • ½ cup water plus ½ teaspoon pareve chicken soup mix, prepared according to package directions
  • 5 tablespoons low-sodium soy sauce
  • 4 cups bean sprouts
  • ¼ teaspoon crushed red pepper flakes, optional


  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon water


Mix together marinade ingredients and marinate sliced beef for ½ hour. In a frying pan, heat 1 tablespoon oil over medium heat. Add onions. Fry for 1 minute. Add marinated meat and stirfry 3-5 minutes. Add garlic and green onions and stir-fry for an additional minute. Remove beef, onion, and garlic to a bowl.

Heat 2 tablespoons of oil in pan on medium-high heat and add noodles. Stir-fry for 3-4 minutes.

Add pareve chicken soup and soy sauce to the noodles. Return beef and onions back to the pan and reheat. Stir in bean sprouts 1 minute before serving. Sprinkle with crushed red pepper flakes.

Serves 6–8.