![\"satay](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Satay-beef-noodles-1-683x1024.jpeg\")
<\/figure>\n\n\n\nThe main ingredients required for making satay beef noodles<\/h2>\n\n\n\n\n- Sacha sauce (\u6c99\u8336\u91ac)<\/strong> is a specialty sauce popular in Hong Kong, Taiwan, and Southern China. It is made with dried fish, garlic, ginger, shallots, sesame, coconut powder, dried shrimp, chili powder, and other ingredients (Source: ingredient list on the packaging of the Bull Head brand of Sacha sauce).<\/li>\n\n\n\n
- Satay sauce<\/strong> (\u6c99\u7239\u91ac) <\/strong>is a peanut-based sauce primarily used as a dipping sauce for skewered meat known as satay. Satay is a well-loved dish in Malaysia and Southeast Asia. For instructions on preparing satay and satay sauce, please refer to this article.<\/a> However, it is more practical to use store-bought satay sauce<\/a> when incorporating it into recipes, such as in this case.<\/li>\n\n\n\n
- Peanuts and peanut butter<\/strong> are included in this recipe to enhance the overall flavor. For ease of preparation, you may omit one of them to simplify the cooking process at home. If I had to choose between the two, I would opt for crushed peanuts due to their crunchy texture and freshness.<\/li>\n\n\n\n
- Curry powder<\/a><\/strong> can be substituted with curry paste or chili powder. This allows you to adjust the level of spiciness according to your taste.<\/li>\n\n\n\n
- Shrimp paste<\/strong> is optional, but it does help enrich the flavor. It is optional as dried shrimp is already one of the components in Sacha sauce.<\/li>\n\n\n\n
- Baking soda<\/strong> is also optional. Its purpose is to tenderize the beef. You may not need it if you’re using high-quality tender beef, such as striploin.<\/li>\n<\/ul>\n\n\n\n
![\"ingredients](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Satay-beef-noodles-video-clip-3.jpeg\")
(Ingredients for the sauce for the satay beef noodles)<\/strong><\/figcaption><\/figure>\n\n\n\nHow to prepare the satay beef for noodles<\/h2>\n\n\n\na. Marinate the beef<\/h4>\n\n\n\n\n- Cut the beef into large, thin slices. Then mix it with sesame oil, Sacha sauce, cornstarch, dark soy sauce, light soy sauce,<\/a> baking soda (optional), rice wine,<\/a> and salt.<\/li>\n\n\n\n
- Once everything is well combined, add four tablespoons of water and continue mixing until the beef absorbs all the liquid.<\/li>\n\n\n\n
- Refrigerate and let it marinate for one hour.<\/li>\n<\/ul>\n\n\n\n
![\"marinate](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Satay-beef-noodles-video-clip-2.jpeg\")
<\/figure>\n\n\n\n\n- After marinating, pan-fry the beef on both sides over medium-high heat in some oil until slightly browned.<\/li>\n<\/ul>\n\n\n\n
![\"pan-fry](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Satay-beef-noodles-video-clip-9.jpeg\")
<\/figure>\n\n\n\nb. Prepare the sauce<\/h4>\n\n\n\n\n- Heat some oil to saut\u00e9 the onion, ginger, and garlic until aromatic.<\/li>\n<\/ul>\n\n\n\n
![\"saute](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Satay-beef-noodles-video-clip-4.jpeg\")
<\/figure>\n\n\n\n\n- Next, add the satay sauce, Sacha sauce, crushed peanuts, peanut butter (optional), curry powder, and shrimp paste (optional). Stir and cook for 1\u20132 minutes until well blended.<\/li>\n<\/ul>\n\n\n\n
![\"the](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Satay-beef-noodles-video-clip-8.jpeg\")
<\/figure>\n\n\n\n\n- Add chicken broth (or water) and bring to a boil. Continue cooking for another 2\u20133 minutes.<\/li>\n\n\n\n
- Make a simple roux by combining 1 oz of flour with 1 oz of oil in a small pan. Mix well, then gently heat over low heat until the roux thickens slightly and becomes translucent.<\/li>\n<\/ul>\n\n\n\n
![\"make](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Satay-beef-noodles-video-clip-11.jpeg\")
<\/figure>\n\n\n\n\n- Pour the roux into the sauce to thicken it. Taste and adjust the seasoning if needed. Return the beef to the sauce and simmer over low to medium heat until the meat is just cooked through.<\/li>\n<\/ul>\n\n\n\n
![\"combine](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/06\/Satay-beef-noodles-video-clip-13.jpeg\")
<\/figure>\n\n\n\n\n- Serve over your choice of noodles and pair with green vegetables. Sprinkle some spring onion (scallion) on top of the noodles as a garnish.<\/li>\n<\/ul>\n\n\n
How to prepare the satay beef for noodles<\/h2>\n\n\n\na. Marinate the beef<\/h4>\n\n\n\n\n- Cut the beef into large, thin slices. Then mix it with sesame oil, Sacha sauce, cornstarch, dark soy sauce, light soy sauce,<\/a> baking soda (optional), rice wine,<\/a> and salt.<\/li>\n\n\n\n
- Once everything is well combined, add four tablespoons of water and continue mixing until the beef absorbs all the liquid.<\/li>\n\n\n\n
- Refrigerate and let it marinate for one hour.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- After marinating, pan-fry the beef on both sides over medium-high heat in some oil until slightly browned.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\nb. Prepare the sauce<\/h4>\n\n\n\n\n- Heat some oil to saut\u00e9 the onion, ginger, and garlic until aromatic.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- Next, add the satay sauce, Sacha sauce, crushed peanuts, peanut butter (optional), curry powder, and shrimp paste (optional). Stir and cook for 1\u20132 minutes until well blended.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- Add chicken broth (or water) and bring to a boil. Continue cooking for another 2\u20133 minutes.<\/li>\n\n\n\n
- Make a simple roux by combining 1 oz of flour with 1 oz of oil in a small pan. Mix well, then gently heat over low heat until the roux thickens slightly and becomes translucent.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- Pour the roux into the sauce to thicken it. Taste and adjust the seasoning if needed. Return the beef to the sauce and simmer over low to medium heat until the meat is just cooked through.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n\n- Serve over your choice of noodles and pair with green vegetables. Sprinkle some spring onion (scallion) on top of the noodles as a garnish.<\/li>\n<\/ul>\n\n\n
- \n
- Cut the beef into large, thin slices. Then mix it with sesame oil, Sacha sauce, cornstarch, dark soy sauce, light soy sauce,<\/a> baking soda (optional), rice wine,<\/a> and salt.<\/li>\n\n\n\n
- Once everything is well combined, add four tablespoons of water and continue mixing until the beef absorbs all the liquid.<\/li>\n\n\n\n
- Refrigerate and let it marinate for one hour.<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n- \n
- After marinating, pan-fry the beef on both sides over medium-high heat in some oil until slightly browned.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
b. Prepare the sauce<\/h4>\n\n\n\n
- \n
- Heat some oil to saut\u00e9 the onion, ginger, and garlic until aromatic.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- \n
- Next, add the satay sauce, Sacha sauce, crushed peanuts, peanut butter (optional), curry powder, and shrimp paste (optional). Stir and cook for 1\u20132 minutes until well blended.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- \n
- Add chicken broth (or water) and bring to a boil. Continue cooking for another 2\u20133 minutes.<\/li>\n\n\n\n
- Make a simple roux by combining 1 oz of flour with 1 oz of oil in a small pan. Mix well, then gently heat over low heat until the roux thickens slightly and becomes translucent.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- \n
- Pour the roux into the sauce to thicken it. Taste and adjust the seasoning if needed. Return the beef to the sauce and simmer over low to medium heat until the meat is just cooked through.<\/li>\n<\/ul>\n\n\n\n<\/figure>\n\n\n\n
- \n
- Serve over your choice of noodles and pair with green vegetables. Sprinkle some spring onion (scallion) on top of the noodles as a garnish.<\/li>\n<\/ul>\n\n\n
- Pour the roux into the sauce to thicken it. Taste and adjust the seasoning if needed. Return the beef to the sauce and simmer over low to medium heat until the meat is just cooked through.<\/li>\n<\/ul>\n\n\n\n
- Next, add the satay sauce, Sacha sauce, crushed peanuts, peanut butter (optional), curry powder, and shrimp paste (optional). Stir and cook for 1\u20132 minutes until well blended.<\/li>\n<\/ul>\n\n\n\n
- Heat some oil to saut\u00e9 the onion, ginger, and garlic until aromatic.<\/li>\n<\/ul>\n\n\n\n