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.
Course: Noodles, Stir Fries
Cuisine: Asian, Chinese
Keyword: Thai stir fried noodles
Author: Nagi | RecipeTin Eats
Noodles - choose fresh or dried:
100g/3.5ozfresh noodles(Note 1)
75g / 2.5ozdried noodles, prepared per packet (Note 2)
Extra Flavourings(optional) - your choice (see below)
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.
Base Flavourings (choose any, none or all)
Garlic clove, finely chopped (don't use garlic crusher)
Ginger, finely chopped (1 tsp)
Birds eye chilli, finely chopped (1/4 to 1/2 tsp) (to your taste)
Extra Flavourings (choose any, none or all)
Sriracha, Chilli Bean Paste or other Spicy addition (1 tsp)
Sweet chilli sauce (1 tbsp)
Substitute some or all of the water with pineapple or orange juice
Rice vinegar - for a touch of tartness (1 tsp)
Fresh cilantro / coriander leaves, or thai basil (2 tbsp)
Garlic or ordinary chives, chopped (2 tsp)
Pinch of Chinese five spice powder
1. My favourite is fresh hokkien noodles. But you can use any noodles for this dish, fried or fresh, except vermicelli (hard to stir fry with this sauce), or fresh soup egg noodles (the ones that come coated in cornflour in the packets. Because the cornflour (cornstarch) coating them makes the stir fry gluggy. The noodles that come coated in cornflour are for soups - the cornflour makes the soup slightly thicker.2. Dried rice noodles are suitable for "cooking" simply by pouring over plenty of boiling water and leaving them for 5 to 7 minutes. The dried egg noodles I use cannot be cooked in this way - but perhaps there are brands that this does work for that aren't available here in Australia.3. Cut vegetables to size so they will cook within a few minutes on high heat. When you are cooking the noodles, toss the vegetables into the wok in order of length of time to cook, starting with hard vegetables, like onion and carrots, and finishing with soft vegetables that do not take long to cook like snow peas and shredded Chinese Cabbagge.4. Always add leafy greens - like the tops of bok choy, pak choy, spinach - when you add the noodles. They will take less than a minute to wilt - any sooner and they will be way overcooked.5. Stir Fry Noodles Nutrition per serving assuming this is made with lean beef or chicken.