CHINESE STIR FRIED NOODLES GUIDE
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
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
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
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
SHANGHAI FRIED NOODLES
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.
VEGETARIAN CHINESE FRIED NOODLES
For Jo and Martha.
Provided by pei
Categories Vegetarian Asian Main Dishes
Time 30m
Yield 3
Number Of Ingredients 14
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
CRISPY CHINESE NOODLES (RESTAURANT STYLE)
These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.
Provided by OdaMae
Categories Side Dish Sauces and Condiments Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
- Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.
Nutrition Facts : Calories 150.5 calories, Carbohydrate 20.3 g, Cholesterol 3.1 mg, Fat 6 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 200.2 mg
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- Beef Chow Fun Recipe. Beef chow fun is a popular Cantonese dish of stir-fried beef and huo fun, the delicious chewy, fresh wide rice noodles popular in Southern China.
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