Stir Fried Noodle Soup Food

CHICKEN STIR-FRY SOUP

Steps:

• Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder.
• In a large saute pan with high sides over medium-high heat, add the peanut oil.
• When the oil is hot, add the whole garlic cloves and chile and saute until they are just starting to blacken. Remove and discard the garlic and chile, leaving the flavored oil.
• Add the chicken to the pan and saute until golden but not cooked through. Stir in the bok choy and carrots and saute for 1 minute.
• Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through. Ladle the soup into large, wide bowls and garnish with the chopped cilantro.

STIR-FRIED PORK SOUP

Steps:

• In a 3-qt. saucepan, stir-fry pork, mushrooms, celery and carrots in oil until pork is browned and vegetables are tender. Add broth and spinach. , Combine cornstarch and water to make a thin paste; stir into soup. Return to a boil; boil for 1 minute. Quickly stir in egg. Add pepper.

SPEEDY NOODLE SOUP

Steps:

• Bring the stock to the boil in a saucepan, stir in a squeeze chilli paste and soy sauce, then drop in 1 sheet straight-to-wok noodles.
• Simmer for a few mins until all the noodles have separated.
• Add a handful stir-fry veg, reserving any leafy bits until later.
• Simmer for 1 min until the veg is just tender. Stir in the leafy veg, then simmer for 1 min more.
• Serve in a deep bowl, scattered with crushed peanuts.

PORK STIR-FRY WITH RAMEN NOODLES

Steps:

• Discard 1 packet of flavoring from the soup, Bring pot of water to boil, Add noodles and vegetables. Boil until noodles are cooked through, 2 minutes; then drain.
• Sauce: whisk together orange juice, 1 cup water, teriyaki sauce, cornstarch and 2 flavor packets from ramen.
• In a large non-stick skillet, heat oil over medium-high heat Stir in pork, ginger and garlic; cook, stirring occasionally, until mixture is cooked through, 4-5 minutes.
• Bring sauce to a boil over medium-high heat. Cook, stirring until thickened, 2-3 minutes. Add Pork; heat, 1 minute. Add noodle mixture and scallions; toss to combine.

STIR-FRIED NOODLES

Steps:

• Cook the noodles according to pack instructions.
• Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
• Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
• Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

STIR-FRIED NOODLE SOUP

Steps:

• Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
• Heat oil in 4-quart Dutch oven over medium-high heat. Cook beef in oil about 2 minutes, stirring occasionally, until brown.
• Stir in remaining ingredients, including contents of sauce packet from noodles. Heat to boiling. Boil about 5 minutes, stirring occasionally, until vegetables are crisp-tender.