Za'atar Beef and Tomato Stir-Fried Noodles

Name: Za'atar Beef and Tomato Stir-Fried Noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 8 oz (225 g) dried vermicelli pasta, broken into 2–3 inch pieces; 1 lb (450 g) ground beef (80/20); 3 tbsp (45 ml) olive oil; 1 whole (150 g) medium yellow onion, thinly sliced; 3 cloves (15 g) garlic cloves, minced; 2 tbsp (14 g) za'atar spice blend; 12 oz (340 g) cherry tomatoes, halved; to taste kosher salt; to taste freshly ground black pepper; 1 whole (100 g) lemon, cut into wedges for serving; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Crispy vermicelli noodles tossed with seasoned ground beef, fresh cherry tomatoes, and a fragrant za'atar spice blend. This Middle Eastern–inspired stir-fry comes together in minutes with bold, warming flavors. Serve hot with a squeeze of fresh lemon.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings

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Steps

Before you start

Have all ingredients prepped and within arm's reach—stir-frying is fast
If using dried vermicelli, have it broken into 2–3 inch pieces ready
Set out a large skillet or wok (12-inch minimum)

1
Cook the noodles
- Bring an 8-quart pot of salted water to a boil.
- Add the broken vermicelli pieces and cook, stirring occasionally to prevent sticking, for 5–6 minutes until just tender but still with slight bite.
- Drain in a colander and set aside.
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Ready when: Noodles are flexible but still have slight firmness when bitten
Tip: Don't overcook the vermicelli—it will finish cooking in the skillet and you want some texture.
2
Brown the beef
- Heat 2 tbsp (30 ml) of olive oil in a 12-inch skillet over medium-high heat.
- Once the oil shimmers, add the ground beef.
- Cook, breaking it into small pieces with a wooden spoon, for 5–6 minutes until no pink remains and the meat is browned.
- Season lightly with salt and black pepper.
- Transfer to a plate.
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Ready when: Beef is cooked through with no pink; meat is broken into small, browned pieces
Tip: Break the meat into small, even pieces—this ensures even cooking and better texture in the noodles.
3
Cook aromatics and spice
- Reduce heat to medium.
- Add the remaining 1 tbsp (15 ml) of olive oil to the same skillet.
- Add the sliced onion and cook for 2–3 minutes, stirring occasionally, until it begins to soften and turn translucent at the edges.
- Add the minced garlic and cook for 30 seconds more until fragrant.
- Stir in the za'atar spice blend and cook for another 20–30 seconds, stirring constantly, to bloom the spices.
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Ready when: Onion is translucent at edges; garlic is fragrant; za'atar darkens slightly and releases aroma
Tip: Blooming the za'atar in hot oil releases its oils and deepens the flavor—don't skip this step.
4
Add tomatoes and beef
- Add the halved cherry tomatoes and the cooked ground beef (with any accumulated juices) back to the skillet.
- Stir well and cook for 1–2 minutes until the tomatoes warm through and begin to release their juices.
- The pan should smell rich and aromatic.
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Ready when: Tomatoes are warm and just starting to release juice; beef is heated through
Tip: Keep the heat at medium to avoid shattering the tomatoes—you want them whole or just softening.
5
Toss with noodles
- Add the cooked vermicelli noodles to the skillet.
- Using a wooden spoon or spatula, toss everything together gently but thoroughly for 1–2 minutes, coating the noodles with the oil and spices.
- Make sure the noodles are evenly distributed and heated through.
- Taste and adjust seasoning with salt and black pepper.
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Ready when: Noodles are evenly coated, fragrant, and hot throughout
Tip: Toss gently to avoid breaking the noodles while ensuring every strand gets coated with the beef and spice mixture.
6
Finish and serve
- Transfer the noodles to a serving platter or individual bowls.
- Scatter the fresh parsley (if using) over the top.
- Serve immediately with lemon wedges on the side for squeezing over.
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Tip: Serve right away while the noodles are hot and crispy. The fresh lemon brightens the rich flavors.

Good to know

Tips

Za'atar varies by brand—some are more tangy (sumac-forward), others more herbal. Start with the amount called for and adjust to your taste preference.
For extra crispiness, after draining the noodles in step 1, spread them on a paper towel for a minute to remove excess moisture before adding to the skillet.
This dish is excellent served at room temperature as a cold noodle salad the next day. Drizzle with a little extra olive oil and fresh lemon juice.
If the noodles stick together before cooking, toss them lightly with ½ tsp of olive oil after breaking them up.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat with a splash of water or olive oil for 2–3 minutes, stirring often, until heated through. The dish is best eaten fresh, as the noodles become softer on standing.

Substitutions

ground beef (80/20) → ground lamb. Lamb is authentic to Middle Eastern cuisine and adds a deeper, more aromatic flavor. Use the same quantity.
za'atar spice blend → 1 tbsp (5 g) ground sumac + 1 tsp (1 g) dried thyme + ½ tsp (1 g) sesame seeds. If you don't have za'atar, this blend mimics its tangy, herbaceous profile. Grind or mix well.
cherry tomatoes → 1 can (14 oz / 400 g) diced tomatoes, drained. Use canned tomatoes when fresh are unavailable. Drain well to avoid watery noodles. Reduce cooking time in step 4 to 1 minute.
dried vermicelli pasta → thin egg noodles or angel hair pasta. Any thin, quick-cooking pasta works. Adjust cooking time in step 1 according to package directions; aim for al dente.