Chinese Stir Fried Noodles Guide Recipes
CHINESE FRIED NOODLES
This is a quick, easy, and delicious recipe that all will enjoy. Try adding cooked, cubed pork or chicken, bean sprouts, water chestnuts, sliced almonds, or any of your favorite vegetables for versatility.
Provided by Karen
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 6.9 g, Cholesterol 69.3 mg, Fat 13 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 293.7 mg, Sugar 1.4 g
STIR-FRIED NOODLES
A healthy Chinese for all the family, quick and simple
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium
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- Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.
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- Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.
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- 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.
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- Prepare the noodles as needed: Prepare the noodles according to package directions. If using dried rice or cellophane noodles, soak in water until softened. Be careful not too overcook the noodles — it's better to slightly undercook than over cook.
- Drain the noodles: Rinse the noodles with cold water. Drain the noodles and shake the strainer a few times to get the noodles as dry as possible.
- Toss the noodles with a little vegetable or peanut oil: Return the noodles to the pan you used to cook them and toss them with a little oil. This prevents them from sticking and forming a big mass in the wok.
- Cut the noodles: Using a pair of kitchen shears, cut the noodles a few times directly in the saucepan. Aim for roughly 6- to 8-inch pieces. This makes the noodles easier to mix in with the other stir-fry ingredients. Set the saucepan near the stove.
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