Stir fry noodles can be prepared in a variety of ways, for example, vegan/vegetarian stir fry noodles. You can also be creative in preparing them by adding a different protein source every time you cook them. They can be made with tofu, chicken or shrimp. Moreover, you can use different types of noodles such as wheat noodles, rice noodles or egg noodles to prepare them. Let us learn some easy and delicious noodle dishes.

Thai Beef Stir-Fried Noodles

Ingredients

Ingredient

Amount

Beef, thinly sliced

1/2 lb.

Wheat or egg noodles

7 1/2 ounces

Soy sauce

3 tbsp.

Brown sugar

1 tsp.

Onion, chopped

1/4 cup

Garlic, finely chopped

5-7 cloves

Ginger, thinly sliced

1 piece

Red chili, thinly sliced

1

Shiitake mushrooms, fresh

7

Red pepper, sliced thinly

1

Carrot, thinly sliced

1

Small broccoli

1

Fresh basil

1 tbsp.

Sesame oil

1 tsp.

Vegetable oil

3 tbsp.

Stir Fry Sauce

Chicken stock

2/3 cup

Oyster sauce

3 tbsp.

Sherry

3 tbsp.

Fish sauce

1 tbsp.

Brown sugar

2 tsp.

Chili flakes

1/2 tsp.

Cornstarch

2 tsp.

Directions

  1. Mix brown sugar and soy sauce, and cover the beef slices with the mixture. Keep it to marinate.

  2. Follow the instructions on the noodle package and boil it. Drain and pour cold water over them.

  3. Mix all the sauce ingredients in a mixing bowl and remember cornstarch should be added as the last ingredient.

  4. Heat oil in a large pan over medium high heat. Add onion, ginger, garlic and chili. Sauté for 2-3 minutes and then add the marinated beef along with the oil. Sauté for 3 more minutes. Add 2-3 tbsp. of stir fry sauce.

  5. Add carrots, mushrooms, red pepper and broccoli. And add more stir fry sauce if needed. Sauté for another 3-4 minutes.

  6. In the end, add the boiled noodles and the remaining stir fry sauce. Mix all the ingredients well and let them cook for 4-6 minutes.

  7. Garnish with sesame oil and basil leaves and serve hot. 

Chinese Classical Stir-Fried Noodles

Ingredients

Ingredient

Amount

Noodles

100 g

Lean pork or beef

50 g

Garlic sprouts or cabbage

50 g

Green peppers, small

1

Carrot

1

Onion, small

1

Ginger chopped

To taste

Green onion, chopped

1  

Chili, ground

To taste

Chicken stock

To taste

Cooking wine

To taste

Cooking oil

To taste

Tomato ketchup

To taste

Salt

To taste 

Directions

  1. Cut the lean pork or beef into thin strips. Wash and cut the green peppers into thin slices. Chop the onion and garlic. Wash, peel and cut carrot into thin strips.

  2. Add cooking wine, salt, chicken stock (small amount) and soy sauce into the lean pork strips. And then mix well.

  3. Follow the instructions on the noodle package and boil it.

  4. Put a saucepan over high heat. Coat the sauce pan with cooking oil. Put the coated meat and sauté till the color of the meat becomes pale yellow. Add all the vegetables and stir fry for 1-2 minutes.

  5. Now add salt and some chicken stock. Sauté for 10-20 seconds. Add the boiled noodles and mix well. Serve hot.

Stir-Fried Noodles Salad

Ingredients

Ingredient

Amount

Egg noodles

150 g

Vegetable oil

1 tbsp.

Fresh ginger, finely chopped

1 piece

Garlic cloves, finely chopped

2

Carrot, sliced into strips

1

Yellow pepper, deseeded and sliced thinly

1

Frozen peas

100 g

Spring onions, finely chopped

2

Soy sauce

2 tbsp.

White wine vinegar

1 tsp.

Bean sprouts optional

100 g

Directions

  1. Cook the noodles according to the instructions on the pack. Drain and rinse in cold water and set aside.

  2. Heat oil in a saucepan over high heat and stir fry the vegetables (except onion and bean sprouts) for 3-4 minutes.

  3. Add onion, bean sprouts and noodles to the vegetables and stir fry for another 3-4 minutes.

  4. Add soy sauce and wine vinegar, mix well and sauté for another 2-3 minutes. Serve hot.

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