Baharat Beef and Chickpea Stir-Fried Noodles

Name: Baharat Beef and Chickpea Stir-Fried Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 8 oz (225 g) dried egg noodles, cooked according to package directions, drained; 1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain; 1½ cans (15 oz each) (420 g) canned chickpeas, drained and rinsed; 1 whole (200 g) large yellow onion, halved lengthwise, then thinly sliced; 4 cloves (20 g) garlic cloves, minced; 1½ tbsp (12 g) baharat spice blend; ¾ cup (180 ml) unsalted beef broth; 2 tbsp (30 ml) pomegranate molasses; 3 tbsp (45 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional); ¼ cup (10 g) fresh mint leaves, roughly torn (optional); ⅓ cup (50 g) pine nuts, lightly toasted (optional)

From the MyKitchenBank Kitchen

A vibrant stir-fry uniting tender beef, creamy chickpeas, and springy egg noodles, perfumed with baharat—the warm spice blend of cinnamon, clove, and coriander. Onions and garlic build a savory base, while a splash of pomegranate molasses and broth create a lightly tangy sauce that clings to every strand. Finish with fresh herbs and a scatter of toasted pine nuts for contrast and elegance.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 servings (about 2 cups per plate)

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Ingredients

4 servings

8 oz (225 g) dried egg noodles, cooked according to package directions, drained
1 lb (450 g) beef sirloin or flank steak, thinly sliced against the grain
1½ cans (15 oz each) (420 g) canned chickpeas, drained and rinsed
1 whole (200 g) large yellow onion, halved lengthwise, then thinly sliced
4 cloves (20 g) garlic cloves, minced
1½ tbsp (12 g) baharat spice blend
¾ cup (180 ml) unsalted beef broth
2 tbsp (30 ml) pomegranate molasses
3 tbsp (45 ml) extra-virgin olive oil
to taste kosher salt
to taste freshly ground black pepper
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)
¼ cup (10 g) fresh mint leaves, roughly torn (optional)
⅓ cup (50 g) pine nuts, lightly toasted (optional)

Equipment (7)

14-inch (35 cm) wok or large (12-inch/30 cm) skillet
Cutting board
Sharp knife
Colander
Measuring spoons and cups
Wooden spoon or spatula
Small bowl

Steps

Before you start

Cook the egg noodles according to package directions and set aside.
Cut the beef against the grain into thin strips (freeze for 15 minutes first if easier to slice).
Have all ingredients prepped and within reach before you start the stir-fry—it moves quickly.
Drain and rinse the canned chickpeas to remove excess sodium.

1
Toast pine nuts
- If using pine nuts, warm them in a small dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant and just beginning to turn golden.
- Transfer to a plate and set aside.
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Ready when: Pine nuts are fragrant and light golden
Tip: Watch closely—they burn quickly. Remove them as soon as they smell toasty.
2
Heat wok and sear beef
- Place a 14-inch wok or large skillet over high heat.
- Once smoking-hot, add 1 tablespoon (15 ml) olive oil.
- Working in two batches so as not to crowd the pan, sear the beef strips for 1–2 minutes per side until browned but still pink inside.
- Transfer to a clean plate.
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Ready when: Beef is browned on the outside and still tender inside
Tip: Don't stir constantly—let the meat sit for a minute so a crust forms. Overworking it will toughen the texture.
3
Cook aromatics and spice
- Reduce heat to medium-high.
- Add the remaining 2 tablespoons (30 ml) olive oil to the wok.
- Add the sliced onion and cook, stirring occasionally, for 4–5 minutes until soft and beginning to caramelize at the edges.
- Add the minced garlic and baharat spice, stirring constantly for about 30 seconds until fragrant.
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Ready when: Onion is soft and lightly caramelized; garlic and spices are fragrant
Tip: Toast the baharat for just 30 seconds to bloom the spices and deepen their flavor—don't let it burn.
4
Add chickpeas and sauce
- Pour in the beef broth and pomegranate molasses, scraping any browned bits from the bottom of the wok.
- Add the drained chickpeas and stir to combine.
- Simmer for 2–3 minutes until the liquid reduces slightly and thickens.
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Ready when: Sauce is glossy and lightly reduced, chickpeas are heated through
Tip: Pomegranate molasses brings a subtle tang and depth—don't skip it or substitute with vinegar, which is too sharp.
5
Return beef and add noodles
- Return the seared beef to the wok along with any accumulated juices.
- Add the cooked egg noodles and gently toss everything together for 2 minutes until the noodles are well coated with the sauce and all components are heated through.
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Ready when: Noodles are evenly coated and piping hot; beef is reheated
Tip: Use two wooden spoons or spatulas to gently toss so the noodles don't clump or break.
6
Taste and adjust seasoning
- Remove from heat.
- Taste and season with kosher salt and freshly ground black pepper as needed.
- The pomegranate molasses should provide subtle tang; if it tastes flat, add a pinch more salt.
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Ready when: Flavors are balanced and appetizing
Tip: Season conservatively at first—you can always add more, but you cannot remove it.
7
Plate and garnish
- Divide the noodle mixture among four bowls or plates.
- Scatter fresh parsley and mint over the top, then finish with the toasted pine nuts.
- Serve immediately while hot.
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Tip: The fresh herbs and warm noodles create a beautiful contrast of flavors and aromas—don't skip this step.

Good to know

Tips

For the best flavor, taste a pinch of your baharat spice blend before cooking—if it smells sweet and warm rather than dusty or stale, you're in good shape.
Slice the beef against the grain for maximum tenderness; freezing the meat for 10–15 minutes makes this much easier.
High heat is your friend here—it develops flavor through browning and keeps everything cooked through but not overdone. Don't lower the heat unless ingredients are sticking.
Fresh herbs make this dish sing. Parsley and mint are traditional in Middle Eastern cuisine and lift the heavier spices.

Make ahead

Cook the egg noodles and sear the beef up to 4 hours ahead. Refrigerate separately. Reheat the beef gently in the wok before adding the remaining ingredients; the noodles can be added straight from the fridge—they will warm through quickly in the hot sauce.

Storage & reheating

Leftover stir-fry keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat with a splash of broth to restore moisture. The noodles may absorb sauce as it cools, so add a bit more broth when reheating. Do not freeze, as the noodle texture will suffer.

Substitutions

baharat spice blend → 1 tbsp (8 g) ground cumin + 1 tsp (5 g) ground cinnamon + ½ tsp (1 g) ground cloves + ½ tsp (1 g) ground coriander. Mix these spices together if you don't have a pre-made baharat blend. The result will be slightly more peppery.
pomegranate molasses → 1 tbsp (15 ml) fresh lemon juice + 1 tsp (5 ml) balsamic vinegar. This will be brighter and more vinegary rather than complex and fruity, but will provide acidity and depth.
beef sirloin or flank steak → lamb sirloin or pork tenderloin, thinly sliced. Both cook quickly at high heat. Lamb will add a deeper, earthier flavor that pairs beautifully with baharat.
dried egg noodles → ramen noodles (fresh or reconstituted dried), or 3 cups (75 g) spinach or whole-wheat penne. Ramen provides a similar springy texture; pasta will require a bit more sauce to coat evenly.