One of Our Best Meals
Chilli beef noodles has been in our rotation since well before surgery, and it survived the transition to post-sleeve eating better than almost anything else we tried. The original version needed adjustment – smaller noodle portion, more beef, less oil – but the core of it remained intact. It is one of those dishes that tastes significantly more complex than the effort involved in making it, which is a quality we appreciate.
We had surgery at Weight Loss Riga in March 2024. By month four, dishes like this were back on the menu. The noodles need to be soft, the portions need to be small, and you eat the beef first. But the flavour is all there.
Ingredients (serves 4 small bariatric portions)
350g lean beef mince (or thinly sliced beef strips)
150g thin noodles (egg noodles or rice noodles work well – cook until very soft)
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 red chili, deseeded and finely chopped (adjust to tolerance)
2 tbsp soy sauce (low sodium)
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp rice wine vinegar
1 spring onion, sliced
small amount of neutral oil for cooking
optional: small handful of beansprouts or shredded pak choi
Method
1. Cook the noodles according to packet instructions but err on the side of more cooked rather than al dente – softer noodles are easier to eat in small portions. Drain and toss with a little sesame oil to prevent sticking.
2. Mix together the soy sauce, oyster sauce, sesame oil, and rice wine vinegar in a small bowl.
3. Heat oil in a wok or large frying pan over high heat. Add the beef and cook, breaking it up, until browned and cooked through – about 5-6 minutes.
4. Add the garlic, ginger, and chili. Stir for 1 minute.
5. Add any vegetables if using and stir for 2 minutes.
6. Add the noodles and the sauce. Toss everything together over high heat for 1-2 minutes until well combined.
7. Serve topped with sliced spring onion.
Bariatric Serving Notes
Eat the beef component first and treat the noodles as a secondary element – this ensures you hit your protein before filling up on carbohydrate. In the early months, you may find you eat mostly beef with a few noodles and that is exactly right. The spice level can be adjusted significantly – some post-sleeve patients find spicy food affects them differently after surgery, so start cautious and increase gradually.
The leftovers reheat well with a splash of water added to loosen the sauce.
Sources
BOMSS – Guidelines on the peri-operative nutritional management of bariatric patients
NHS – Eating well after bariatric surgery
About this content
This blog is written by James and Kirsten, a couple from the UK who had gastric sleeve surgery together in March 2024.
We started this blog because we couldn't find any sources of content that details before surgery, the surgery and then life post surgery - so we decided to write one ourselves.
Everything on this site is based on our own experience and the research we have done along the way. It is not medical advice. Gastric sleeve surgery is a serious procedure and every patient's journey is different. Please always consult your own bariatric team or GP before making any decisions about your health or treatment.
Some posts on this site may contain featured or sponsored content, or affiliate links. Where this is the case, it will always be clearly stated at the top of the article. Our opinions are always our own.
Publish Date: 29 June 2024 | Last Reviewed: 6 June 2026 | Next Planned Review: 6 December 2027