Vegetable Stir Fry With Noodles Food

VEGETABLE STIR FRY WITH NOODLES

Steps:

• Preheat oil in a wok on medium heat. Add onion and garlic, and sauté for a minute or so until onion is softened. Add the rest of the vegetables to the wok and sauté for a few minutes until the vegetables are softened.
• Meanwhile, cook noodles to packet instructions, then drain and add to the wok. Pour in soy and oyster sauce (and chilli or sriracha, if using) and mix altogether.
• Serve immediately.

VEGETABLE NOODLE STIR FRY

Steps:

• Chop the spring onions, peel and chop the ginger and garlic cloves.
• Chop the mushrooms, and julienne cut the peeled carrots and pepper (it can be of any colour).
• Heat up the oil in a pan or wok, making sure it's on a high heat, add the chopped spring onions, garlic and ginger, and stir fry for 30 seconds until fragrant.
• Add the chopped mushrooms, carrots and pepper, and stir fry for about 2 minutes, until they begin to soften.
• Boil the noodles according to the packet instructions, drain and set aside.
• Combine the soy sauces, sesame oil, vinegar and sugar, and add the sauce to the vegetables, leaving it to cook for 1-2 minutes.
• Add the drained noodles, and toss well to combine.
• Garnish with more chopped spring onions if you like.

CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES

Steps:

• Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
• Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
• Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
• Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.

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.

CHICKEN STIR-FRY WITH NOODLES

Steps:

• Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

VEGETABLE STIR-FRY WITH CHINESE NOODLES

Steps:

• In a large frying pan or wok add oil and heat on medium high. Add onions and stir fry for 3 minutes.
• In the meantime boil the Chinese noodles (this should take five to ten minutes).
• Add mushrooms and stir fry for another 7 minutes or until mushrooms begin to cook. Add the salt, pepper, and garlic powder.
• Add the yellow bean sprouts and the sugar snap peas and continue to stir fry.
• Drain the noodles and add them to the frying pan or wok with the other vegetables. Add the soya sauce, balsamic vinegar and the sherry wine if using. Cook for another 5 minutes.
• Serve hot or warm. This reheats very well.

ASIAN STIR-FRY PORK AND NOODLES

Steps:

• Cook the pasta in boiling water until just tender then drain and place in a bowl.
• Place the strips of pork into a bowl.
• In another bowl whisk the hoisin sauce with minced garlic, chili flakes, soy sauce rice vinegar, sesame oil and ginger; pour HALF of the mixture over the pork strips, toss to coat then allow to stand for 15 minutes.
• Heat 1 teaspoon vegetable oil in a wok or a large non-stick skillet over medium-high heat.
• Add in the pork and stir-fry for about 2-3 minutes; remove to a bowl.
• Heat 1 tablespoon vegetable oil in the wok or skillet over medium-high heat; add in spinach, water chestnuts, carrot sticks and green onion; saute stirring until the spinach is wilted (about 3 minutes).
• Stir in cooked pasta, pork and the remaining HALF of the hoisin sauce mixture; cook stirring for about 2 minutes or until completely heated through.