Pasta Stir-Fry


Ready to spice up your supper? Chef Ali Hassan shows us how to do just that with his noodle stir-fry recipe.

Pasta Stir-Fry

Serves 4


1 lb top sirloin, flank or skirt steak, cut into thin strips
1 lb Noodles, boiled al dente - linguine or spaghetti
Cooking oil, like vegetable or canola
1/2 medium onion, cut into thin wedges, length-wise
3 cloves of garlic, sliced thin
1 2-inch knob of fresh ginger, peeled and julienned
1/2 head of broccoli, cut into small florets
1 broccoli stalk, peeled and julienned
2 carrots, peeled and sliced thin
1/2 yellow bell pepper, cut into thin strips
2 green onions, cut diagonally
1/2 cup bean sprouts
1/2 cup of cherry tomatoes
Fresh Coriander for garnish
Thai Basil leaves for garnish

Sauce and Marinade:
1/4 cup soy sauce
1/4 cup Rice Wine Vinegar
1 tsp sugar
1 tsp Sambal Olek
1 tbsp GOG (*see recipe below)
2 tsp minced lemongrass


  1. Prepare sauce and marinade: whisk soy sauce, rice vinegar, sugar, Sambal, and GOG until combined.
  2. Add half of this sauce and lemongrass to beef to marinate (for at least 1 hour). Keep other half of sauce aside.
  3. Prep all vegetables and arrange in separate bowls.
  4. Heat wok over medium high to high heat and add 1 tsp of oil.
  5. Add Beef and fry for 1 minute or until its about 75% cooked.
  6. Add onion, garlic, ginger and lemongrass, stir-fry for 30 seconds.
  7. Add Broccoli and Carrots (or the densest ingredients you're working with). Stir-fry for 1 minute, stirring constantly.
  8. Add Broccoli stems and Bell Peppers and fry for 1 minute. Add 1 tsp of sauce.
  9. Add Noodles, Bean Sprouts and Green onions and add 2 tbsp of sauce - fry for 1 final minute.
  10. Finally, toss with cherry tomatoes and 1/2 the herbs. Add to a serving dish and garnish with remaining herbs, Serve warm!

How to Prep Lemongrass: Cut off the bottom third of the stalk (the thicker end). Discard the top dry ends and save the center of the stalk for lemongrass tea or infusing stocks. Smash bottom 1/3 of the stalk with the side of a knife to open it up a little, peel off the outside layers and save with tops, and chop the soft insides into a fine mince. Freeze the remaining lemongrass for another recipe.

GOG (Garlic, Onion, Ginger) Paste

You can make this recipe in any quantity, suitable for your family. The proportions of the paste should be 20 percent onion, 40 percent garlic and 40 percent ginger.

  1. Chop onion and ginger roughly, then add to blender.
  2. Peel garlic and add to blender.
  3. Add a little bit of water to the blender before grinding for about a minute. The final product should be about the consistency of apple sauce.
  4. Bottle and refrigerate — it'll keep for months.

Chef Ali Hassan


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