Vegetable Stir Fry With Chinese Noodles Recipes

VEGETABLE NOODLE STIR FRY

Steps:

• Chop the spring onions, peel and chop the ginger and garlic cloves.
• Chop the mushrooms, and julienne cut the peeled carrots and pepper (it can be of any colour).
• Heat up the oil in a pan or wok, making sure it's on a high heat, add the chopped spring onions, garlic and ginger, and stir fry for 30 seconds until fragrant.
• Add the chopped mushrooms, carrots and pepper, and stir fry for about 2 minutes, until they begin to soften.
• Boil the noodles according to the packet instructions, drain and set aside.
• Combine the soy sauces, sesame oil, vinegar and sugar, and add the sauce to the vegetables, leaving it to cook for 1-2 minutes.
• Add the drained noodles, and toss well to combine.
• Garnish with more chopped spring onions if you like.

VEGETABLE STIR FRY WITH NOODLES

Steps:

• Peel the onion and slice in half through the two root ends, then slice finely from root to root to produce long thin strips of onion. Slice the celery into half moons, the carrots on the slant, and the peppers into thin strips (I then like to cut the pepper strips into three equal lengths). Chop the asparagus and green beans into similar lengths to the pepper strips. If using snow peas, leave whole.
• Heat the oil on a high heat in a wok or a large non-stick frying pan. When the oil is sizzling hot, add in the onions, celery, carrots, peppers and green beans/snow peas. Stir-fry for five minutes.
• While the vegetables are cooking, put some water on to boil for the noodles. Mix up the lemon juice and sugar and 1/4 cup of the water, and zap in the microwave in 30 second increments, until the sugar dissolves upon stirring. Then add in the soy sauce, sesame oil, sweet chili sauce (if using), white pepper, Tabasco or Sriracha, ginger and garlic.
• Add the beansprouts to the vegetables and mix well. Mix the remaining 1/4 cup water into the cornstarch a little at a time (to avoid clumping) until completely combined, then add the cornstarch mixture to the soy mixture from the previous step.
• After the beansprouts have been cooking for two minutes, add in the sauce and turn up the heat. Cook for at least three minutes, stirring often until the sauce has thickened and the cornflour taste has cooked out.
• Cook the noodles according to the package instructions, rinse and add into the stir-fried vegetables and sauce, mixing well to make sure the noodles are well-coated. Serve immediately topped with chopped scallions.

VEGETABLE STIR FRY WITH NOODLES

Steps:

• Preheat oil in a wok on medium heat. Add onion and garlic, and sauté for a minute or so until onion is softened. Add the rest of the vegetables to the wok and sauté for a few minutes until the vegetables are softened.
• Meanwhile, cook noodles to packet instructions, then drain and add to the wok. Pour in soy and oyster sauce (and chilli or sriracha, if using) and mix altogether.
• Serve immediately.

VEGETABLE STIR-FRY WITH CHINESE NOODLES

Steps:

• In a large frying pan or wok add oil and heat on medium high. Add onions and stir fry for 3 minutes.
• In the meantime boil the Chinese noodles (this should take five to ten minutes).
• Add mushrooms and stir fry for another 7 minutes or until mushrooms begin to cook. Add the salt, pepper, and garlic powder.
• Add the yellow bean sprouts and the sugar snap peas and continue to stir fry.
• Drain the noodles and add them to the frying pan or wok with the other vegetables. Add the soya sauce, balsamic vinegar and the sherry wine if using. Cook for another 5 minutes.
• Serve hot or warm. This reheats very well.

CHICKEN AND VEGETABLE GLASS NOODLE STIR-FRY

Steps:

• Bring water to a boil. Add glass noodles and cook until transparent, 3 to 6 minutes.
• Warm sesame oil in a wok or large nonstick skillet over high heat. Add shallot and stir-fry until slightly softened, about 30 seconds. Add garlic and continue to stir-fry until the shallot begins to color, about 2 minutes. Add chicken; cook and stir until opaque, 1 to 2 minutes. Add carrot and bell pepper; stir-fry for 4 minutes. Add zucchini and mushrooms; stir fry for 3 minutes more.
• Push the contents of the wok to one side. Pour fish sauce, oyster sauce, and coconut aminos into the other side and wait until bubbling. Add cooked noodles. Quickly stir and toss to combine noodles, sauce, and chicken mixture. Sprinkle with lime juice and garnish with the green onions.

CRISP NOODLE AND VEGETABLE STIR-FRY

Steps:

• Half-fill a preheated wok or deep, heavy-bottom skillet with oil. Heat to 350°.
• Add the noodles, in batches, and cook for 30 seconds, or until crisp and puffed up. Remove with tongs, then drain on paper towels and set aside. Pour off all but 2 tablespoons of oil from the wok.
• Heat the remaining oil in the wok over high heat. Add the green beans and stir-fry for 2 minutes.
• Add the carrot and zucchini sticks, mushrooms, and ginger and stir-fry for an additional 2 minutes.
• Add the Napa cabbage, scallions, and bean sprouts and stir-fry for an additional minute.
• Add the soy sauce, rice wine, and sugar, and cook, stirring constantly, for 1 minute.
• Add noodles and cilantro and toss well. Serve immediately.
• HERE'S A CHEF'S TIP:.
• The dish also looks attractive if you serve the noodles in a small nest on top of the stir-fried vegetables, rather than tossing them with the vegetables in step 7.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.