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
EASIEST STIR-FRY NOODLES RECIPE BY TASTY
Here's what you need: oil, noodle, garlic, white onion, carrot, green bell pepper, green onions, soy sauce, vinegar, salt, pepper powder
Provided by Yukta Praveen
Categories Lunch
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cook noodles according to package directions. Once cooked. Drain and add oil to prevent noodles from sticking together.
- In a wok on medium-heat, saute garlic until fragrant. Then, add onions, bell pepper, and green onions and saute until fried and golden brown.
- Add soy sauce and vinegar. Then, add noodles and mix well to combine.
- Season to taste and serve.
Nutrition Facts : Calories 1004 calories, Carbohydrate 183 grams, Fat 14 grams, Fiber 12 grams, Protein 35 grams, Sugar 13 grams
STIR-FRIED SHANGHAI NOODLES
Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors.
Provided by AvelaineS
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 431.6 calories, Carbohydrate 53.3 g, Cholesterol 68.7 mg, Fat 16.2 g, Fiber 3.6 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 1031.9 mg, Sugar 9.2 g
THAI STIR-FRIED NOODLES (PAD SEE EW)
Chicken, broccoli, and rice noodles are cooked in a sweet soy sauce in this quick and easy Thai noodle dish that's ready in just 20 minutes.
Provided by Nina
Time 20m
Yield 3
Number Of Ingredients 12
Steps:
- Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
- Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
- Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
- Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.
Nutrition Facts : Calories 399.8 calories, Carbohydrate 52.7 g, Cholesterol 91.1 mg, Fat 14.6 g, Fiber 1.7 g, Protein 13.2 g, SaturatedFat 2.7 g, Sodium 1035.2 mg, Sugar 3.5 g
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STIR-FRIED NOODLES WITH CHICKEN RECIPE | BON APPéTIT
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4.3/5 (31)Author Christina ChaeyServings 4
- Cook noodles in a large pot of lightly salted boiling water according to package directions, using a pair of tongs or chopsticks to encourage noodles to loosen up and separate. Drain noodles in a colander and rinse under cold running water to remove any excess starch. Transfer noodles to a large bowl and toss with 2 tsp. grapeseed oil to prevent them from sticking together. Set noodles aside.
- Separate dark green tops from white and pale green parts of scallions; thinly slice tops and set aside. Thinly slice white and pale green parts of scallions and set aside separately. Heat 1 Tbsp. grapeseed oil in a large skillet (at least 12" if you’ve got one) over medium-high. Cook cabbage, tossing occasionally, until charred in spots but still quite crisp, about 4 minutes. Season lightly with salt and transfer to a large bowl.
- Wipe out skillet, pour in 1 Tbsp. grapeseed oil, and return to medium-high heat. Cook onion, carrots, and celery, tossing occasionally, until crisp-tender, about 3 minutes; season lightly with salt. Transfer vegetables to bowl with cabbage. Wipe out skillet again and let cool slightly.
- Heat remaining 1 Tbsp. grapeseed oil in skillet (still over medium-high), then cook chile, ginger, garlic, and reserved white and pale green parts of scallions, stirring often, until fragrant, about 30 seconds. Add chicken; stir to coat, then spread out in an even layer. Cook, undisturbed, 1 minute. Season with salt, then stir and continue to cook, stirring occasionally, until chicken is cooked through, about 3 minutes.
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From recipetineats.com
4.9/5 (31)Total Time 15 minsCategory Noodles, Stir FriesCalories 554 per serving
- 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).
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From wellplated.com
4.9/5 (27)Total Time 30 minsCategory Main CourseCalories 467 per serving
- 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.
- Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
- In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
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