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 BARBEQUE NOODLES W/CARROTS AND ONIONS
Chinese Barbeque Noodles with Carrots and Onions served with Stir-Fried Sesame Broccoli by Six O'Clock Scramble by Aviva Goldfarb .
Provided by gailanng
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To Make the Noodles:.
- Cook the noodles according to the package directions until al dente. Drain and rinse them.
- Saute tofu in 1 teaspoon of sesame oil over medium heat, tossing occasionally, until golden brown and cooked through, about 10 minutes.
- Meanwhile, make the sauce: In a large measuring cup, whisk together the ketchup, soy sauce, lime juice, sugar, vinegar and 2 teaspoons of the sesame oil.
- In a large nonstick skillet, heat the remaining sesame oil over medium heat. Add the onions and carrots and stir-fry for several minutes until they are slightly softened, about 3-4 minutes. Add the cooked noodles, sauce, cooked tofu, and cilantro or basil. Toss to combine until heated through. Serve with Stir-Fried Sesame Broccoli.
- To make the Broccoli:.
- Heat 1 T sesame oil in a large skillet. Lightly brown garlic, about 30 seconds. Add broccoli pieces and 2 T water. Cover and cook over medium-high heat for about five minutes. Add soy sauce and stir-fry for 1 minute more before serving.
Nutrition Facts : Calories 451.8, Fat 24.3, SaturatedFat 3.5, Sodium 792.6, Carbohydrate 53.6, Fiber 5.4, Sugar 13.3, Protein 10.1
CHAR SIU CHOW MEIN (叉烧炒面)
Not sure what to do with that delicious leftover char siu? Here's a great way to use the famous Cantonese barbecue pork to make the best ever fried noodles - divinely filling, sweetly-umami and loaded with different textures. This recipe uses plenty of fresh herbs and a rich sauce to bring you the best pork chow mein (fried noodles) in 30 minutes. It tastes even better than takeout!
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 12
Steps:
- If you're using regular dried noodles, bring a large pot of water to a boil. Cook noodles according to the instructions until al dente. Drain and rinse with tap water. Set aside. You can skip this step if you are using Hong Kong style pan fried noodles.
- Combine all the ingredients for the sauce in a small bowl. Mix well.
- Heat 2 tablespoons of oil in a large nonstick skillet (or a carbon steel or cast iron pan) over medium high heat until hot.
- Add the noodles. If you're using Hong Kong style pan fried noodles, pour in 1/2 cup water. Cook and stir for 2 minutes, or until the noodles are cooked. If you're using boiled noodles, cook the noodles for 1 minute, stirring occasionally, until it's evenly coated with oil. If the noodles start to look dry or stick to the pan (which happens more frequently if you're using a carbon steel or cast iron wok), pour in more oil or water to loosen it up.
- Move the noodles to one side of the pan. Add the remaining 1 tablespoon oil, green onion, and garlic to the other side of the pan. Stir for 20 seconds to release the fragrance. Then stir everything together.
- Add the baby bok choy, char siu, and pour in the sauce. Toss with a pair of tongs to mix everything. Cover the pan. Let steam for 1 minute or so, or until the bok choy is cooked and the sauce fully absorbed. Toss a few times. Carefully taste the noodles. Sprinkle with a pinch of salt and stir again, if needed. Transfer everything to serving plates.
- Serve hot as a main dish.
Nutrition Facts : ServingSize 2 g, Calories 521 kcal, Carbohydrate 44.6 g, Protein 29 g, Fat 25.8 g, SaturatedFat 5 g, Cholesterol 94 mg, Sodium 802 mg, Fiber 2.9 g, Sugar 10.1 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
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