Stir Fried Chinese Egg Noodles Food

CHINESE STIR FRIED NOODLES GUIDE

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.

CHINESE EGG FRIED NOODLES

Steps:

• Add water to wok, bring to boil, boiling the noodles until cooked through, transfer to a dish
• Add 2 tablespoon oil to a wok, add egg, stir-fried until cooked through, transfer to a bowl.
• Add 2 tablespoon oil to the wok, add chooped garlic, minced green scallion, stir-frying for a while, then add shredded carrot, shredded cabbage，keep stirring until the vegetables are wilted, add noodles boiled, add light soy sauce, dark soy sauce, salt, egg fried, stir-frying until mixed well.
• Serve immediately.

CHINESE FRIED NOODLES

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.

STIR-FRIED COCONUT NOODLES

Steps:

• If using rice noodles, soak them in very hot water to cover until ready to add to stir-fry in Step 4. If using linguine, bring a large pot of water to a boil, salt it, and cook pasta until it is nearly but not quite done. Drain, and rinse in cold water.
• Meanwhile, place 1 tablespoon of the oil in a large skillet or wok; turn heat to high. A minute later, add meat, and cook, stirring occasionally, until browned, about 5 minutes. Remove with slotted spoon; set aside.
• Add another tablespoon of the oil to skillet, followed by bell pepper and eggplant. Cook over medium-high heat, stirring occasionally, until both are browned and tender, about 10 minutes. Remove with slotted spoon; combine with meat.
• Add remaining tablespoon of oil, followed immediately by the garlic and about 30 seconds later, the coconut milk. Cook over medium-high heat, stirring and scraping with a wooden spoon, for about a minute. Add drained noodles along with meat and vegetables, and cook until noodles absorb most of the coconut milk, about 3 minutes.
• Season with nam pla to taste, then add plenty of black pepper. Garnish with cilantro, and serve.

STIR-FRIED SHANGHAI NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
• Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
• Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

VEGILICIOUS STIR-FRY WITH CHINESE EGG NOODLES

Steps:

• Cut the vegetables as big or as little as you like.
• I like chunky stir fries so I keep the pieces pretty big.
• In a Wok over med-high heat, saute the onion and garlic in a few teaspoons of sesame oil and sunflower oil.
• Once the onion and garlic are softened, add the purple onion and the peppers.
• Saute for about 5 minutes.
• Add the courgette, broccoli, peas, and mushrooms.
• Add ground black pepper and salt lightly, this will bring out the natural juices.
• Add the oyster sauce and soy sauce.
• Stir into the ingredients and lower the heat to med-low.
• Cover and wait for about 4-5 minutes.
• Sprinkle lightly with sesame oil and stir.
• Add a few dashes of cayenne pepper and garlic powder.
• Follow the instructions for the egg noodles.
• Usually you only need to put them in boiling water, not on a flame, for about 4 minutes.
• Drain.
• Combine the egg noodles with the stirfry.
• Garnish with green onions and coriander.