These Crispy Chilli Beef Noodles combine golden, crunchy strips of beef with udon noodles, peppers and a sticky sweet chilli sauce, finished with chilli crisp for an extra hit of heat and crunch. Ready in around 35 minutes, it’s an easy fakeaway dinner with the sweet, spicy and savoury flavours that make crispy chilli beef such a favourite.
Our i4C version uses chilli crisp both in the sauce and as a finishing ingredient. It brings more than just heat – those crispy fried chilli and aromatic pieces add texture and a deeper savoury flavour that works brilliantly with the sticky beef and noodles.
The trick is adding the crispy beef right at the end. Reduce the sauce until glossy first, toss through the noodles, then add the beef just before serving so you keep as much of that crunchy coating as possible.
At Infusions4chefs, we love recipes that give you a reason to explore ingredients you might not usually have in the cupboard. Chilli crisp is one of those jars that quickly becomes a regular – once opened, you’ll find yourself spooning it over everything from noodles and rice to fried eggs and roasted vegetables.
Why You’ll Love These Crispy Chilli Beef Noodles
- Crispy rather than soggy beef – Cornflour creates a light coating around the beef, while adding it to the sauce at the last moment helps preserve those crunchy edges.
- Sweet, spicy and savoury sauce – Soy sauce, rice vinegar, sweet chilli sauce and chilli crisp create a glossy sauce with plenty of flavour and just the right balance of sweetness, acidity and heat.
- Ready in around 35 minutes – Quick enough for a midweek dinner and a brilliant option when you’re craving a takeaway-style meal.
- Plenty of texture – Crisp beef, soft noodles, crunchy peppers, spring onions and chilli crisp make every mouthful a little different.
- Easy to adapt – Change the vegetables, increase the chilli, swap the noodles or serve the crispy beef over steamed rice instead.
What Are Crispy Chilli Beef Noodles?
Crispy Chilli Beef Noodles are a sweet and spicy noodle dish made with thin strips of beef coated in cornflour and fried until golden and crisp. The beef is combined with noodles, vegetables and a sticky sauce typically built around chilli, soy sauce, sweetness and vinegar.
This recipe takes inspiration from the crispy chilli beef commonly found on Chinese takeaway menus in the UK, turning it into a complete noodle dinner and adding chilli crisp for another layer of texture and flavour.
Crispy Chilli Beef Noodles Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Difficulty: Easy
Ingredients
For the crispy beef:
- 400g beef sirloin or rump steak
- 4 tbsp cornflour
- Pinch of sea salt
- 3–4 tbsp vegetable oil, for frying
For the noodles:
- 400g-500g udon noodles
- 1 red pepper, thinly sliced
- 4 spring onions, sliced, whites and greens separated
- 2 garlic cloves, finely chopped
- 20g fresh ginger, finely grated
For the sticky chilli sauce:
- 3 tbsp light soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sweet chilli sauce
- 1 tbsp chilli crisp
- 1 tbsp soft brown sugar
- 1 tsp toasted sesame oil
- 2 tbsp water
To finish:
- 1–2 tsp chilli crisp
- Toasted sesame seeds
- Sliced spring onions
Method
- Slice the beef into thin strips against the grain. Pat thoroughly dry with kitchen paper, then toss with the cornflour and a small pinch of sea salt until evenly coated.
- Cook the egg noodles according to the packet instructions until just tender. Drain and set aside.
- Make the sticky chilli sauce by combining the light soy sauce, rice vinegar, sweet chilli sauce, chilli crisp, brown sugar, sesame oil and water in a small bowl.
- Heat a large wok or frying pan over a high heat and add enough vegetable oil to generously coat the base.
- Fry the beef in small batches, leaving plenty of room between the strips. Cook until deeply golden and crisp, then remove and drain on kitchen paper. Repeat with the remaining beef.
- Carefully remove most of the oil from the wok, leaving around a tablespoon behind.
- Add the red pepper and white parts of the spring onions. Stir-fry over a high heat for 1–2 minutes so they soften slightly while retaining some crunch.
- Add the garlic and ginger and stir-fry for around 30 seconds until fragrant.
- Pour in the prepared sauce and allow it to bubble rapidly for 1–2 minutes until reduced, sticky and glossy.
- Add the cooked noodles and toss thoroughly until every strand is coated in the sauce.
- Return the crispy beef to the wok and quickly toss everything together. Avoid leaving the beef simmering in the sauce, as this will soften its crispy coating.
- Divide between bowls and finish with the green spring onions, toasted sesame seeds and little spoonfuls of chilli crisp. Serve immediately.
How to Make Crispy Chilli Beef Stay Crispy
There are a few simple details that make the difference between beautifully crisp beef and a soggy coating.
Start by getting the beef as dry as possible. Surface moisture prevents the cornflour from creating an even coating and encourages the meat to steam rather than fry.
Cook the beef in batches, too. Overcrowding a wok or frying pan quickly lowers its temperature, so giving the strips plenty of space helps them become golden and crisp.
Most importantly, reduce the sauce before the beef goes back into the pan. Once the noodles are coated and the sauce is glossy, add the crispy beef, toss briefly and serve straight away.
Ingredient Swaps
No chilli crisp? Chilli oil will still bring heat, although you’ll miss the distinctive crunchy texture.
No egg noodles? Udon or other wheat noodles work particularly well, while rice noodles can also be used for a lighter result.
Want more vegetables? Add thinly sliced carrots, mangetout, baby corn or tenderstem broccoli.
Prefer chicken? Thin strips of chicken can be coated in cornflour and cooked using the same method, making sure they are completely cooked through before serving.
Want more heat? Add extra chilli crisp at the table rather than significantly increasing the amount in the sauce, so everyone can adjust their own bowl.
What Does Chilli Crisp Add?
Chilli crisp is more than simply chilli oil.
While recipes vary between brands, chilli crisp typically combines infused oil with chilli and crunchy fried aromatics. The result is a condiment that brings heat, savoury flavour and texture at the same time.
For these noodles, chilli crisp is used in two ways. Adding it to the sauce helps distribute its flavour throughout the dish, while spooning a little over the finished noodles preserves more of those crispy pieces.
What to Serve with Crispy Chilli Beef Noodles
These noodles are substantial enough to serve on their own, but smaller portions work brilliantly as part of a larger Asian-inspired spread.
Try serving them alongside steamed or crispy dumplings, smashed cucumber salad, sesame greens or steamed edamame.
For an easy sharing dinner, put everything in the middle of the table with extra chilli crisp, spring onions and sesame seeds so everyone can add their own finishing touches.
What Else Can You Make with Chilli Crisp?
Once you’ve opened a jar of chilli crisp, there are plenty of ways to put the rest to good use.
Spoon it over fried eggs or avocado toast, stir it through fried rice and noodles, or add it to dumpling dipping sauces. A spoonful mixed into mayonnaise also makes a brilliant spicy dressing for sandwiches, burgers and crispy potatoes.
It’s particularly good with simple ingredients that benefit from a hit of savoury heat, including cucumber, aubergine, tofu, steamed greens and rice.
Questions and Answers
What beef is best for crispy chilli beef?
Sirloin and rump steak are both good choices for crispy chilli beef because they can be sliced thinly and cooked quickly. Whichever cut you choose, slice it across the grain to shorten the muscle fibres and create more tender strips.
Why is cornflour used for crispy chilli beef?
Cornflour creates a thin coating around the beef that becomes crisp when fried at a high temperature. It also provides a slightly rough surface for the sticky chilli sauce to cling to when everything is tossed together.
Why does homemade crispy chilli beef go soggy?
Excess moisture, overcrowding the pan and leaving the cooked beef in the sauce for too long are common causes. Dry the beef thoroughly, fry it in batches and only return it to the reduced sauce immediately before serving.
What noodles are best for crispy chilli beef?
Medium egg noodles are an excellent choice because their slightly chewy texture stands up well to the sticky sauce and crispy beef. Udon and other wheat noodles also work particularly well if you prefer a thicker noodle.
Can you make crispy chilli beef in an air fryer?
Yes. Lightly coat the cornflour-covered beef strips with oil and arrange them in a single layer in the air fryer, working in batches if necessary. Cook until crisp and completely cooked through, then toss with the reduced sauce immediately before serving.