Description
A quick and versatile Chinese stir-fried noodle recipe perfect for using fresh or dried noodles combined with your choice of proteins and a variety of vegetables. The noodles are stir-fried with a flavorful homemade Chinese stir fry sauce and seasoned with customizable base and extra flavorings, making it a delicious and adaptable meal option.
Ingredients
Scale
Noodles
- 100g (3.5oz) fresh noodles
- 75g (2.5oz) dried noodles, prepared according to packet instructions
Protein & Vegetables
- 2 tablespoons oil (vegetable or peanut oil recommended)
- 1/2 cup (3oz / 75g) choice of protein (such as chicken, beef, pork, tofu, or shrimp), sliced or cubed
- 2 cups chopped mixed vegetables (e.g., onion, broccoli florets, carrots, zucchini, eggplant, beans, cabbage, snow peas)
Sauce & Flavorings
- 2 tablespoons Real All Purpose Chinese Stir Fry Sauce (homemade or store-bought)
- 1/4 cup (65ml) water (approximately 4 tablespoons)
- Base flavouring of your choice (e.g., garlic, ginger, scallions, chili)
- Optional extra flavourings of your choice (e.g., sesame oil, soy sauce, oyster sauce, chili flakes)
Instructions
- Prepare Protein: Slice your chosen protein against the grain into 1/4 inch (0.5 cm) slices or 2/3 inch (2 cm) cubes to ensure even cooking.
- Heat Oil and Base Flavouring: Heat 2 tablespoons of oil in a wok over high heat until hot. Add your selected base flavourings (such as garlic or ginger) and stir-fry quickly for about 10 seconds, taking care not to let them burn.
- Cook Proteins and Vegetables: Add ingredients in order of cooking time, starting with the protein and onions. Then add longer-cooking vegetables like broccoli florets, followed by carrots, zucchini, eggplant, beans, and finally quicker-cooking vegetables like cabbage and snow peas. Avoid adding leafy greens or bean sprouts in this step.
- Combine Noodles and Leafy Greens: Remove wok from heat briefly. Add leafy greens (such as bok choy leaves or spinach), bean sprouts if using, freshly prepared noodles (break up fresh noodles gently by hand before adding), the stir fry sauce, water, and any extra flavourings.
- Finish Stir Fry: Return wok to high heat and toss gently for about 1 minute to warm the noodles through and thicken the sauce. If water evaporates too quickly, add a small amount more to maintain moistness.
- Serve Immediately: Transfer your stir-fried noodles to plates while hot and enjoy immediately for the best texture and flavor.
Notes
- Use fresh noodles for a softer texture or dried noodles prepared as per package instructions for a firmer bite.
- Adjust vegetables according to what you have available; avoid overcooking leafy greens by adding them late in the cooking process.
- The base flavouring is critical for authentic flavor—common choices include garlic, ginger, scallions, or chili.
- You can customize the dish with additional sauces like oyster sauce or soy sauce for variation.
- Always stir-fry over high heat for quick cooking that preserves the crunch and flavor of vegetables.
