Chinese Stir Fried Noodles Guide
User Reviews
4.9
114 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
1
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Calories
554 kcal
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Course
Main Course
Chinese Stir Fried Noodles Guide
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A guide to make-your-own stir fried noodles using my Real All Purpose Chinese Stir Fry Sauce which can be made ahead and stored in the fridge for weeks! The measurements are for a single serving, but note that the recipe for the Sauce (separate post) makes a decent size batch for 12 servings.
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Ingredients
Noodles - choose fresh or dried:
- 100g/3.5oz fresh noodles (Note 1)
- 75g / 2.5oz dried noodles , prepared per packet (Note 2)
Add ins:
- 2 tbsp oil
- 1/2 cup (3 oz / 75g) proteins
- 2 cups vegetables , chopped packed cups)
- 2 tbsp Real All Purpose Chinese Stir Fry Sauce (click through for recipe)
- 1/4 cup (65ml) water (4 tbsp)
- Base Flavouring - your choice (see below)
- Extra Flavourings (optional) - your choice (see below)
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Instructions
- 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).
- Return to heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. If the water evaporates too quickly, add a bit more.
- Serve immediately.
Base Flavourings (choose any, none or all)
- Garlic clove, finely chopped (don't use garlic crusher)
- Ginger, finely chopped (1 tsp)
- Birds eye chilli, finely chopped (1/4 to 1/2 tsp) (to your taste)
Extra Flavourings (choose any, none or all)
- Sriracha, Chilli Bean Paste or other Spicy addition (1 tsp)
- Sweet chilli sauce (1 tbsp)
- Substitute some or all of the water with pineapple or orange juice
- Rice vinegar - for a touch of tartness (1 tsp)
- Fresh cilantro / coriander leaves, or thai basil (2 tbsp)
- Garlic or ordinary chives, chopped (2 tsp)
- Pinch of Chinese five spice powder
Notes
- My favourite is fresh hokkien noodles. But you can use any noodles for this dish, fried or fresh, except vermicelli (hard to stir fry with this sauce), or fresh soup egg noodles (the ones that come coated in cornflour in the packets. Because the cornflour (cornstarch) coating them makes the stir fry gluggy. The noodles that come coated in cornflour are for soups - the cornflour makes the soup slightly thicker.
- Dried rice noodles are suitable for "cooking" simply by pouring over plenty of boiling water and leaving them for 5 to 7 minutes. The dried egg noodles I use cannot be cooked in this way - but perhaps there are brands that this does work for that aren't available here in Australia.
- Cut vegetables to size so they will cook within a few minutes on high heat. When you are cooking the noodles, toss the vegetables into the wok in order of length of time to cook, starting with hard vegetables, like onion and carrots, and finishing with soft vegetables that do not take long to cook like snow peas and shredded Chinese Cabbagge.
- Always add leafy greens - like the tops of bok choy, pak choy, spinach - when you add the noodles. They will take less than a minute to wilt - any sooner and they will be way overcooked.
- Stir Fry Noodles Nutrition per serving assuming this is made with lean beef or chicken.
Nutrition Information
Show Details
Serving
428g
Calories
554cal
(28%)
Carbohydrates
46.5g
(16%)
Protein
28g
(56%)
Fat
31.2g
(48%)
Saturated Fat
5.2g
(26%)
Cholesterol
76mg
(25%)
Sodium
1089mg
(45%)
Potassium
546mg
(16%)
Fiber
5.4g
(22%)
Sugar
9.2g
(18%)
Vitamin A
5200IU
(104%)
Vitamin C
105.6mg
(117%)
Calcium
90mg
(9%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 428g | |
| Calories | 554cal | 28% |
| Carbohydrates | 46.5g | 16% |
| Protein | 28g | 56% |
| Fat | 31.2g | 48% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 76mg | 25% |
| Sodium | 1089mg | 45% |
| Potassium | 546mg | 12% |
| Fiber | 5.4g | 22% |
| Sugar | 9.2g | 18% |
| Vitamin A | 5200IU | 104% |
| Vitamin C | 105.6mg | 117% |
| Calcium | 90mg | 9% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
114 reviews
Excellent
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