Asian Fried Noodles Recipes

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CHINESE STIR FRIED NOODLES GUIDE



Chinese Stir Fried Noodles Guide image

A guide to make-your-own stir fried noodles using my Real All Purpose Chinese Stir Fry Sauce which can be made ahead and stored in the fridge for weeks! The measurements are for a single serving, but note that the recipe for the Sauce (separate post) makes a decent size batch for 12 servings.

Provided by Nagi | RecipeTin Eats

Categories     Noodles     Stir Fries

Time 15m

Number Of Ingredients 9

100g/3.5oz fresh noodles ((Note 1))
75g / 2.5oz dried noodles (, prepared per packet (Note 2))
2 tbsp oil
1/2 cup (3 oz / 75g) proteins
2 cups vegetables (, chopped packed cups))
2 tbsp Real All Purpose Chinese Stir Fry Sauce ((click through for recipe))
1/4 cup (65ml) water ((4 tbsp))
Base Flavouring - your choice ((see below))
Extra Flavourings ((optional) - your choice (see below))

Steps:

  • Prepare the protein by slicing them against the grain into 1/4" / 0.5cm slices or 2/3" / 2cm cubes.
  • Heat oil in wok over high heat. When oil is hot, add Base Flavouring of choice and stir fry for about 10 seconds - don't let them burn!
  • Add ingredients in order of length of time to cook, starting with those that take the longest but do not add leafy greens. Start with onion and proteins (together), followed by broccoli and other vegetables in "floret" form, followed by carrots, stems of leafy greens, zucchini, eggplant, beans and other firm vegetables, and lastly cabbage and snow peas and other vegetables that take little time to cook. DO NOT add bean sprouts or leafy greens - you will add them in the next step.
  • Remove from heat, add leafy greens (leafy part of bok choy, spinach etc) and bean sprouts (if using), the noodles (use your fingers to break them up), the Sauce, water and Extra Flavours (optional).
  • Return to heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. If the water evaporates too quickly, add a bit more.
  • Serve immediately.

Nutrition Facts : ServingSize 428 g, Calories 554 kcal, Carbohydrate 46.5 g, Protein 28 g, Fat 31.2 g, SaturatedFat 5.2 g, Cholesterol 76 mg, Sodium 1089 mg, Fiber 5.4 g, Sugar 9.2 g

CHINESE FRIED NOODLES



Chinese Fried Noodles image

This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility.

Provided by Karen

Categories     Side Dish     Vegetables     Green Peas

Time 40m

Yield 6

Number Of Ingredients 9

2 (3 ounce) packages Oriental flavored ramen noodles
3 eggs, beaten
vegetable oil
4 green onions, thinly sliced
1 small carrot, peeled and grated
½ cup green peas
¼ cup red bell pepper, minced
2 tablespoons sesame oil
soy sauce

Steps:

  • Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
  • Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
  • In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
  • Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 6.9 g, Cholesterol 69.3 mg, Fat 13 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 293.7 mg, Sugar 1.4 g

STIR-FRIED NOODLES



Stir-fried noodles image

A healthy Chinese for all the family, quick and simple

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 11

150g pack medium egg noodle
1 tbsp vegetable oil
2.5cm piece fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 large carrot, cut into matchsticks
1 yellow pepper, deseeded and thinly sliced
100g mangetout, sugarsnaps or frozen peas
2 spring onions, finely chopped
85g beansprout (optional)
2 tbsp soy sauce
1 tsp white wine vinegar

Steps:

  • Cook the noodles according to pack instructions.
  • Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
  • Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
  • Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium

SPICY PAN-FRIED NOODLES



Spicy Pan-Fried Noodles image

Garlicky, gingery and as spicy as you dare to make it, this Asian-influenced pan-fried noodle dish comes together in minutes. Most of the ingredients are pantry staples, which means you can make it whenever you need a comforting noodle dish that comes with a bite. If you can't find the Chinese egg noodles (also called Hong Kong-style noodles), you can make this with rice noodles or soba. The key is to only boil them until they are halfway done. (They should be pliable but still firm in the center.) They will finish cooking when you pan-fry them.

Provided by Melissa Clark

Categories     dinner, for two, lunch, noodles, main course

Time 20m

Yield 2 servings

Number Of Ingredients 15

1 cup thinly sliced scallions (about a bunch; use both whites and greens)
3 tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger
2 teaspoons rice wine or sherry vinegar
1 teaspoon sesame oil
1/4 teaspoon kosher salt, more as needed
6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
2 1/2 tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
5 garlic cloves, thinly sliced
2 large eggs, beaten with a fork
2 cups washed baby spinach or 1/2 cup thawed edamame (optional)
1 to 2 teaspoons sriracha or other hot sauce, or to taste
Juice of 1/2 lime, or to taste
1 cup cilantro leaves
2 tablespoons sesame seeds or chopped roasted peanuts, optional

Steps:

  • In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
  • In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
  • In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 23 grams, Carbohydrate 71 grams, Fat 29 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 1514 milligrams, Sugar 4 grams, TransFat 0 grams

SHANGHAI FRIED NOODLES



Shanghai Fried Noodles image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 pound fresh Shanghai noodles, or Japanese udon noodles
2 tablespoons Chinese rice wine
1 tablespoon hoisin sauce
1 teaspoon cornstarch
12 ounces flank steak, sliced into 1/4-inch strips
3 tablespoons dark soy sauce
1 tablespoon soy sauce
1/2 teaspoon sugar
2 tablespoons peanut oil
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 teaspoon minced green onions, plus 1 cup cut-on-a-bias green onions
3 cups julienned Napa cabbage
1/2 teaspoon minced jalapeno

Steps:

  • In a large pot of boiling salted water, cook the noodles until al dente, about 8 minutes. Rinse under cold running water and drain well. Set aside. In a small bowl, combine the rice wine, hoisin, and cornstarch. Add the beef, toss to coat, and marinate for 15 minutes. In another bowl, combine the dark soy, soy sauce and sugar, and stir well to dissolve the sugar. Place a wok over a high heat and add 1 tablespoon of the peanut oil, swirling to coat. When hot, add the garlic, ginger, and minced green onions, and cook, stirring quickly, for 10 seconds. Add the beef and stir-fry for 3 minutes. Add the cabbage and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat. Swirl the remaining tablespoon of peanut oil in the wok and once hot, add the noodles to the pan and stir-fry for 1 minute. Add the sliced green onions and jalapeno and sauce and toss all for 1 minute. Add the beef and stir to heat through. Serve immediately.

ASIAN FRIED NOODLES



Asian Fried Noodles image

Make and share this Asian Fried Noodles recipe from Food.com.

Provided by Gabriela Puente

Categories     Asian

Time 19m

Yield 4 serving(s)

Number Of Ingredients 5

2 (3 ounce) packages ramen noodles
2 eggs, beaten
1 cup assorted frozen vegetables (or fresh)
1 tablespoon soy sauce or 1 tablespoon teriyaki sauce
3 tablespoons vegetable oil

Steps:

  • 1.Boil ramen noodles for 3 minuets, or until softened, WITHOUT flavor packets. Reserve the flavor packets Drain noodles. Rinse with cold water and set aside.
  • 2.Heat 1 tsp oil in a medium skillet. scramble eggs in a bowl. cook and stir in hot oil until firm. remove to clean bowl.
  • 3.heat 1 tsp of oil and add vegetables. cook for 3 minuets over medium heat until tender and heated. add to the cooked eggs.
  • 4.add remaning vegetable oil in skillet. add noodles and fry for 3 minuets over medium heat, turning regularly.
  • 5. add vegetables, eggs, ONE packet of ramen seasoning packets,and soy sauce. continue cooking for another 3 minuets, turning frequently.

ASIAN FRIES - PAN FRIED NOODLES



Asian Fries - Pan Fried Noodles image

This simple udon noodle recipe makes perfect, thick and delicious, a little bit crunchy, a little bit chewy udon noodles that have an amazing taste even when served by them self! If you cook them just right, they can be served alone, kind of like crunchy/chewy asian french fries. These noodles are so versatile almost any veggie, meat or seafood can be added. Its a staple for people who love big ole fat delicious noodles! If you like spicy, add in some fresh organic cayenne pepper, or even the classic chili garlic sauce. Just a touch of either one will transform it into a spicy lovers dream. I left this recipe basic so that it is more versatile.

Provided by CareyJamesBalboa

Categories     Asian

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

8 ounces udon noodles (frozen is ok, they usually come in 5 packs)
1 teaspoon garlic (fresh minced or in a jar)
2 tablespoons soy sauce
2 tablespoons grapeseed oil
1 tablespoon butter (I use real salted butter, no light or diet here!)
1 teaspoon sea salt (pink himalayan sea salt grinder)

Steps:

  • To start you will need a good quality wok or non stick pan, and only use a wooden spatula, so you don't scratch it and break the seal. It is helpful to use a wooden spatula that is square and has a point so you can gently separate the noodles while stirring.
  • Let the udon noodles thaw a bit. If you can't wait to thaw, put them in the microwave for one minute each side.
  • Put the butter, garlic and grape seed oil into the wok and slowly heat the wok no higher than medium heat. **Do not let your garlic burn** The reason to use grape seed oil is because its very neutral and has a high smoke point so it doesn't burn easily.
  • When the noodles are thawed gently pull them apart with your fingers.
  • When the garlic starts to sizzle and just before it starts to turn golden brown add the udon noodles into the wok.
  • After the noodles have been moved around and thoroughly coated in butter, garlic and grape seed oil, turn the heat up to almost high. (only for a few minutes).
  • If you don't like garlic, just leave it out.
  • *stay with it constantly and gently stir the noodles or they will burn*.
  • Gently stir and flip the noodles, after each flip, spread them out gently again.
  • The noodles should begin to turn golden brown (not burnt but crispy looking) and when they begin to look this way ad in a few twists of the pink sea salt and 2 Tbsp's of soy sauce.
  • Keep stirring it gently.
  • Turn the heat back down to just below medium and cook for 1 more minute just until the salt and soy sauce have evenly spread, then turn off burner.
  • During this process if you feel the heat get too hot or are afraid its burning, lift the pan off the heat.
  • If you want it spicy, add it in now and be subtle.

Nutrition Facts : Calories 589.9, Fat 20.3, SaturatedFat 5.1, Cholesterol 15.3, Sodium 4316.8, Carbohydrate 85.9, Fiber 5.1, Sugar 0.3, Protein 15

ASIAN NOODLE STIR-FRY



Asian Noodle Stir-Fry image

Fast cooking refrigerated pastas can turn anytime into pasta time. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 package (9 ounces) refrigerated angel hair pasta
1 package (10 oz.) julienned carrots
1 package (6 oz.) snow peas
2 cups cubed cooked chicken
1 can (11 ounces) mandarin oranges, undrained
2/3 cup stir-fry sauce
Chopped green onion

Steps:

  • Cook pasta according to package directions in a Dutch oven, adding carrots, snow peas and pasta at the same time; drain. Add chicken, oranges and stir-fry sauce; heat through. Top with chopped green onion.

Nutrition Facts :

VEGETARIAN CHINESE FRIED NOODLES



Vegetarian Chinese Fried Noodles image

For Jo and Martha.

Provided by pei

Categories     Vegetarian Asian Main Dishes

Time 30m

Yield 3

Number Of Ingredients 14

¼ cup oil, divided, or as needed
3 large eggs
3 ½ cups trimmed and chopped fresh green beans
5 mushrooms, sliced
1 green bell pepper, cut into matchsticks
1 carrot, cut into matchsticks
1 (10 ounce) package egg noodles
2 tablespoons water
2 tablespoons light soy sauce
1 tablespoon doubanjiang (soybean paste)
1 tablespoon oyster sauce
1 ½ teaspoons dark soy sauce
1 ½ teaspoons sesame oil
1 medium spring onion, finely sliced

Steps:

  • Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
  • Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
  • Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
  • Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.

Nutrition Facts : Calories 695.1 calories, Carbohydrate 83.6 g, Cholesterol 265.5 mg, Fat 30.6 g, Fiber 9.8 g, Protein 24.6 g, SaturatedFat 5.9 g, Sodium 1126.8 mg, Sugar 6.5 g

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2022-07-05 How to make egg fried rice. Heat oil over medium-high heat. Pour in beaten eggs and lightly scramble, moving your spatula in an inward motion to gently distribute the egg mixture. Transfer back into the bowl and set aside. Reduce the heat to medium and oil into the same wok. Add garlic and white parts of green onion and cook until fragrant, for ...
From cookerru.com


15 MINUTE GARLIC FRIED NOODLES - SERVED FROM SCRATCH
2016-04-19 Add about 3/4 cup of the scallions and all of the garlic and sauté for 1-2 minutes until garlic is fragrant. Add sugar and mix in until it's all incorporated. Add soy sauce and let simmer together for 1 minute. Add noodles and continue to cook for 5-7 minutes until noodles have fried and absorbed the sauce.
From servedfromscratch.com


CHINESE FRIED NOODLES - BASIC RECIPE - CHEAP AND CHEERFUL COOKING
2021-01-06 Cut the spring onion into thin slices. Finely chop the garlic clove. Heat the vegetable oil in a large pan at a relatively high temperature. Fry the carrot strips (and any other vegetables) for about 1-2 minutes while stirring. Add the garlic and noodles and fry a little too. Deglaze with soy and hoisin sauce and mix well.
From cheapandcheerfulcooking.com


16 POPULAR CHINESE NOODLES RECIPES FOR YOU TO TRY TONIGHT
2022-05-17 Reserve. Place a large skillet over medium-high heat. Add the oil followed by the cubed chicken. Saute for 1 minute per side until lightly golden and no longer pink. Add the minced garlic, ginger and carrots. Stir fry for about 4 minutes until tender. Add the snow peas and stir fry for 2 more minutes.
From izzycooking.com


CHINESE FRIED NOODLES RECIPES - COOKEATSHARE
Recipes / Chinese fried noodles recipes (1000+) Pork With Chinese Vegetables. 1349 views. shredded lettuce, packed down, 2 to 3 c. cooked rice, Chinese fried noodles, if you like. Hokkien Fried Noodles. 1240 views. Fried Noodles, ingredients: 1 c. chicken broth, ounce fresh Chinese egg noodles, 1/2. Pan Fried Noodles With Curly Endive,Pork,Pecans And Honey Bourbon . …
From cookeatshare.com


HOW TO FRY THE BEST SINGAPORE NOODLES (RICE VERMICELLI RECIPE)
2019-01-28 Push all the ingredients to the side of the wok. Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs. Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli.
From tasteasianfood.com


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