Vegilicious Stir Fry With Chinese Egg Noodles Recipes

Steps:

• In a large pan on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add chicken, season with salt and pepper, and sauté until cooked through and browned. Remove cooked chicken from pan and set aside.
• In the same pan, heat 1 tablespoon of oil and add mushrooms. When the mushrooms start to soften, add broccoli florets and stir-fry until the broccoli is tender. Remove cooked mushrooms and broccoli from the pan and set aside.
• Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the remaining sauce ingredients and stir until smooth.
• Return the chicken and vegetables to the saucy pan, stir until heated through.
• Serve with hot rice or noodles.
• Enjoy!

Steps:

• Cut the vegetables as big or as little as you like.
• I like chunky stir fries so I keep the pieces pretty big.
• In a Wok over med-high heat, saute the onion and garlic in a few teaspoons of sesame oil and sunflower oil.
• Once the onion and garlic are softened, add the purple onion and the peppers.
• Saute for about 5 minutes.
• Add the courgette, broccoli, peas, and mushrooms.
• Add ground black pepper and salt lightly, this will bring out the natural juices.
• Add the oyster sauce and soy sauce.
• Stir into the ingredients and lower the heat to med-low.
• Cover and wait for about 4-5 minutes.
• Sprinkle lightly with sesame oil and stir.
• Add a few dashes of cayenne pepper and garlic powder.
• Follow the instructions for the egg noodles.
• Usually you only need to put them in boiling water, not on a flame, for about 4 minutes.
• Drain.
• Combine the egg noodles with the stirfry.
• Garnish with green onions and coriander.

Steps:

• In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
• In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
• In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.