Chinese Stir Fried Noodles Guide
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
5 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
Description
The guide starts by selecting noodles, recommending fresh or dried types while cautioning against coated or vermicelli styles unsuitable for stir frying. Proteins are sliced appropriately for quick cooking, then stir fried with base flavorings in hot oil to develop foundational aromas. Vegetables are added sequentially from the slowest to soften to the quickest, excluding leafy greens and bean sprouts which are added later to preserve their texture.
Once the proteins and vegetables are cooked, the leafy greens, bean sprouts, noodles, sauce, water, and optional extra flavorings are combined and tossed briefly over heat to warm through and allow flavors to meld without overcooking delicate ingredients.
This technique produces a stir fry with varied textures—crispy vegetables balanced with tender noodles and proteins–and a harmonious flavor profile defined by the sauce and seasoning choices. The guide highlights preparation and cooking order as key to success.
Notes emphasize noodle selection based on texture and cooking suitability, vegetable cut size for even cook times, and timing for adding greens to avoid overcooking. Nutritional considerations depend on protein choice.
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 neutral cooking oil generic cooking oil
- 1/2 cup (3 oz / 75g) proteins
- 2 cups vegetables , chopped packed cups)
- 2 tbsp Chinese stir fry sauce click through for recipe, all purpose
- 1/4 cup (65ml) water (4 tbsp)
- Base Flavouring - your choice (see below)
- Extra Flavourings (optional) - your choice (see below)
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
- Fresh Hokkien noodles are recommended but any stir-fry suitable noodle except vermicelli or cornflour-coated noodles for soup can be used.
- Dried rice noodles should be soaked or boiled per package instructions before stir frying; dried egg noodles may not soften well without pre-cooking.
- Cut vegetables to similar sizes to ensure they cook evenly during quick stir-frying at high heat.
- Add leafy greens and bean sprouts at the last moment to preserve their tender texture and avoid overcooking.
- Adjust protein and vegetable quantities based on preference, ensuring they are cut uniformly for consistent cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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