Vietnamese Noodle Stir Fry with Beef (Nui Xao Bo)

5 from 11 votes

Vietnamese Stir Fried Macaroni with Beef, or Nui Xao Bo, was one of my favorites growing up! Macaroni pasta is stir-fried with onions, peas, and ground beef in an umami-rich sauce. It's an easy, comforting, and budget-friendly dish that's great any time of the day!

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 393

Author Jessica Kwon

Ingredients

8 oz elbow pasta
¼ lb lean ground beef I used 88/12%
2 teaspoon low-sodium soy sauce divided
½ tablespoon cooking oil
¼ onion diced; about ½ cup
2-3 cloves garlic minced
2 tablespoon tomato paste
1 tablespoon oyster sauce
½ cup frozen peas
Green onion for garnish
Salt and pepper to taste

US Customary - Metric

Instructions

To a bowl, add ground beef, 1 teaspoon soy sauce, and ¼ teaspoon pepper. Very lightly mix together, then set aside.
Bring a large pot of water to a boil. Add enough salt to make it salty like broth, then add pasta. Cook 1-2 minutes less than what the box says, reserving ¼ cup pasta water. Drain and set aside.
In a large pan or wok, heat oil over high heat. When hot, add onion and ground beef mixture. Sauté for 3-4 minutes, stirring frequently, until no longer pink. Then add garlic, cooking for 30 more seconds until fragrant.
Add cooked pasta, tomato paste, remaining 1 teaspoon soy sauce, oyster sauce, frozen peas, and ¼ cup pasta water. Season lightly with salt and pepper. Stir continuously over high heat until pasta water is absorbed. Season to taste.
Garnish with sliced green onion.

Notes

The number of servings will depend on the size of your meal. It serves about 4 for a small meal or snack and about 2 for a full meal.
Storing Leftovers: Let cool completely and store in an air-tight container in the fridge for 5 days.
Freezing: Let cool completely and store individual servings in a freezer-safe zip-top bag or container, removing as much air as possible. Store in the freezer for up to 3 months.

Nutrition