Wei Pantry

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Los Angeles-based food company specializing in Vietnamese and Asian-inspired home-cooking products. 

Asparagus & Beef Over Egg Noodles 


After a hectic weekend in San Francisco all I wanted was a simple, healthy meal.  This is a perfect recipe you can still make even when life feels too chaotic to cook. It calls for a minimal number of ingredients and will take you less than 20 minutes to prepare but still yield the comforting flavors I crave.  Hope you enjoy it too!

Serves 2-3 people as a main dish


  • 3/4 pounds of thinly sliced beef (we used Filet Mignon from Uwajimaya), sliced into strips
  • 1 bunch of fresh asparagus diced
  • 3 bunches of cooked egg noodles
  • 3 tablespoons of oyster sauce
  • 1/4 cup of soy sauce
  • 2 tablespoons of corn starch
  • 1/2 cup of water
  • 1-2 tablespoons of shallot oil for cooking
  • 2 tablespoons of shallot oil reserved for egg noodles


  1.  Combine soy sauce, oyster sauce, water and cornstarch into a separate bowl and set aside.
  2.  Cook noodles and toss with 2-3 tablespoons of shallot oil to add flavor and keep them from sticking together. Set aside.
  3. Heat 1-2 tablespoons of oil into a large wok, cast iron, or non-stick pan on high heat.
  4.  Once heated, add in sliced steak and toss quickly.
  5.  Once steak begins to brown (about one minute), add in asparagus.
  6.  Stir fry beef and asparagus together for 2-3 minutes.
  7.  Add in soy sauce-oyster mixture and bring down heat to medium.  Stir ingredients until sauce turns clear and thickens.  Pour over cooked egg noodles and serve immediately.