Spicy Veggie Noodles Stir Fry Food

15 MINUTE SPICY UDON STIR FRY

Steps:

• Prepare your vegetables and set aside. Mix up the sauce by combining all the ingredients in a small bowl. Set aside. If you like, you can fill a large bowl with hot tap water and add udon noodles to the bowl to soak, so they can be separated before adding to the wok This isn't necessary though, as you can add fresh udon noodles directly from the package to the wok. I just find it easier to stir fry them having them separate before the go in to the wok.
• In a large frying pan or wok, heat oil over medium-high heat until very hot. Add carrots and cook, stirring for a minute or so. Add onions and cook, stirring, until onions are soft and carrots are tender. Add green onion and cook, stirring, for 30 seconds or so.
• If soaking udon noodles, gently stir to loosen udon noodles and separate, then drain. Add drained noodles (or unsoaked noodles)to the wok and cook, stirring, for 30 seconds or so. (Stir fry a little longer is soaked, to cook off any extra water before adding the sauce). Add sauce and cook for another 30 second, stirring to combine well. Scatter baby spinach over top and cook, stirring constantly, until spinach is wilted.
• Remove stir fry to a bowl or plate and garnish with sesame seeds, additional sliced green onion and parsley/cilantro.

STIR FRY NOODLES

Steps:

• Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
• In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
• Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
• In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
• To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
• Add half the scallion mixture and saute until fragrant, about 1 minute.
• Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
• Add the eggs, sriracha, chicken, and remaining scallion mixture.
• Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
• Remove from heat. Sprinkle with the reserved green onions.

SPICY VEGGIE NOODLES STIR FRY

Steps:

• Chop your carrot, jalapeno, bell pepper, and cabbage into small but similarly shaped pieces - and place them into individual bowls.
• Add all sauce ingredients to another bowl and mix well. Set aside.
• Heat a large pan of salted water to boiling, remove from heat, and add noodles. Cover an let steep for 10 minutes (or according to package instructions). Drain well and rinse with cold water. Return to pan.
• Heat a large pan or wok over med-high heat and add sliced mushrooms. Add water or veg broth as needed to prevent sticking (or soy sauce, wine, etc).
• When mushrooms have reduced in size - add minced garlic and stir for 30 seconds.
• Add in the carrots then stir for 10-15 seconds. Then the jalapenos and stir for another 10-15 seconds. The red peppers and stir. The cabbage and stir, and finally the cilantro. We do NOT want the veggies to get soft and mushy so do not overcook.
• Add sauce and stir thoroughly. When sauce begins to bubble, add noodles.
• Stir thoroughly to coat noodles and continue cooking until everything is heated through. 1-2 minutes.

VEGETABLE STIR-FRY WITH GLASS NOODLES

Steps:

• Soak the noodles in warm water for 20 minutes or until soft. Drain. Cover the mushrooms with 1 cup warm water and soak for 20 minutes. Reserve the liquid, discard the stems, and slice the caps into strips. Thinly slice carrots, and bok choy. Halve green bean if using. Keep snow peas whole, if using. Heat the wok, and add 2 tablespoons of the oil, and swirl around. When hot, add the garlic ginger, onion and mushrooms. Stir-fry for 1 minute, then add the prepared vegetables. Salt lightly and stir-fry for 4 to 5 minutes or until tender-firm. Remove vegetables and set aside. Heat the third tablespoon oil in the wok, add the noodles, soy sauce, and mushroom water, and simmer for 2 minutes. Return the vegetables to the wok, add the diluted cornstarch, and cook until the vegetables are glazed. Toss with the dark sesame oil and serve.

VEGETABLE STIR-FRY

Steps:

• Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
• Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.

SPICY CHICKEN & VEG STIR-FRY

Steps:

• Bring a pan of salted water to the boil, cook the green vegetables for 2 mins only, then drain.
• Heat the oil in a large frying pan or wok, then fry the chicken slices for 4 mins until almost cooked. Add the drained green veg, chilli, stir-fry sauce and soy sauce. Stir-fry briefly to heat everything through and to finish cooking the chicken. Mix in the cashews and spring onions, then serve.