Simple Stir-Fry Noodles

This recipe is one of my favorite Asian cuisine recipes. I love cooking stir-fried recipes but sometimes a non-Asian person cooking a stir-fry recipe as simple as it looks is like an Asian person preparing some Lebanese stuffed kibbeh. you know what I mean !

Yeah! As simple as it seems for me, the Kibbeh concept it is surprisingly a very confusing concept for other culture, “stuffing meat with meat!?? ” as they see it!

So I understand that stir-fried rice or noodles is a little bit overwhelming for some but trust me it is very simple, must certainly more easy than our traditional middle eastern food if you think about it! 

The key is in preparation, once you mix the stir-fry sauce and set it aside and you chop all your veggies and set aside and you prepare your noodles; IT IS ready! you just need to mix and you have a delicious flavorful meal.

I shared with you before some Asian inspired recipe on this blog from very clean ones like this meat stir fry or this chicken teriyaki bowl   or this Thai fish stir-fry  if you are looking to spice up a little bit your weekly clean light meals without to much effort and with minimal ingredients. I shared also some more fresh and authentic recipe that goes more deep with the ingredients like my homemade shrimp low-mein or my healthy grilled sweet chicken teriyaki wrap but still in a if we can say in modernized more simple  ingredients . 

But today’s recipe is a more authentically deep flavored recipe, but very easy simple for many reasons:

• it is loaded with flavors and texture.

• it is very quick and easy to prepare; less than 20 minutes and you will have a meal on the table. 

• it is perfect for meal preparation; This is one of those recipes that the flavors get even better when left in fridge for few days and we all know already nothing is better than leftover Chinese!

• It is a perfect recipe for your weekly fridge clean-up! you can mix and match with all kind of veggies that you have on hand. more veggies more texture, colors and flavors! win win situation! 

• it is the perfect side dish with any Asian main course from chicken to fish to beef.

• very flexible recipe,  you can add any protein you like from chicken, egg, shrimp or meat and you have weeknight balanced meal for dinner or lunch .

as you can see it very easy and flexible recipe to prepare. but in my opinion the main element you need to focus on is the sauce.

Perfecting the sauce here is your key element for an amazing authentic deep flavored stir-fry noodle recipe. 

Just look at this deep and intense colorful plate of noodles what could be better than that for your next meal?!

I usually enjoy this stir-fry recipe as a side dish with a high protein main course like my roasted glazed Chinese chicken or any Asian high-protein main course of your liking. Of course, it goes also great alone as a main meal. 

So, let’s chop those veggies and heat this wok and get this flavors party started! 

I am always glade to help you as much as I can to cook great hearty meals for your family so If you need more details and recommendations on the best Asian grocery stores in Dubai for authentic and cheap ingredients , do not hesitate to DM on Instagram or email me directly. I am always glade to answer all your questions and help you prepare the food in the perfectest way you can even if you don’t find all the ingredients and need some alternatives! 

4 from 1 vote

Simple stir-fry noodles

Perfecting the sauce here is your key element for an amazing authentic deep flavored stir-fry noodle
recipe.  Just look at this deep and intense colorful plate of noodles what could be better than that for your next meal?!

Servings 4 bowls

Equipment

• non stick wok pan

Ingredients

For the stir-fry sauce:

• 4 tbsp. Worcestershire sauce
• 3 tbsp. soy sauce ^{(see notes)}
• 2 tbsp. oyster sauce
• 1 tbsp ketchup
• 1 tbsp hoisin sauce

For the stir fry:

• 1 (500g) pack of noodles, of your choice ^{(see notes)}
• 1 tbsp vegetable oil I usually use an infused ginger and garlic oil.
• 1 big onion roughly chopped
• 1 red bell pepper cut into bite size
• 2 cups broccoli cut into small florets
• 1 big tomato head cut into bite size
• 2 cups mushrooms of your choice roughly sliced
• 5 small cabbage leaves roughly chopped
• 2 cups pak-choi leaves roughly chopped ^{(see notes)}
• 12 leaves fresh basil
• 4 springs onions roughly chopped
• ¼ cup Shaoxing Wine Chinese cooking win ^(optional)
• 1 tbsp sesame oil

Instructions

STEP 1:

• Heat a large pot of water until boiling. Turn off the heat and add the noodles. Allow them to soak for a minute than gently move them around until they break apart. As soon as the noodles have loosened up drain and set aside in a large strainer or big tray. (see noodles notes)

STEP 2:

• For the stir fry sauce, mix all the ingredients in a small bowl and set aside.

STEP 3:

• Slice the white stem of the green onion and keep with the chopped onions. Then cut the remaining green part and set aside. Chop all your veggies and set aside each one separately before your star cooking your stir-fry.

STEP 4:

• Heat the 1 tbsp of infused oil in a large non-stick wok pan or normal frying pan over high heat. Add the onions first with the white parts of the green onions and stir-fry for 30 seconds.
• Now add the bell pepper and stir fry for 30 seconds. Then add the broccoli and stir-fry for 30 seconds. Then add the tomato and stir-fry for 30 seconds. Now add the mushrooms and stir fry for 30 seconds. Add the wine here if you are using and allow some of the liquid to evaporate for around 1 minute stirring occasionally. Now add the cabbage and the pak choi leaves and stir fry for 30 seconds.
• Then here you add the noodles and the stir fry sauce. toss until well combined and the sauce has been absorbed by the noodles.
• Remove from heat, , Scatter over the spring onions and basil and toss for 30 sec.
• Then drizzle the sesame oil and give it a mix .
• Serve warm and enjoy !
• Or pack for your weekly meals (see notes)

Notes

For the soy sauce: I usually use a combination of 2 tbsp normal soy sauce and 1 tsp of dark soy sauce that it has a denser molasses like consistency. but because it is hard to find if you don’t have any Asian grocery store next to you, you can use 3 tbsp. of normal soy sauce instead. But I highly recommend you invest in a bottle of dark soy sauce if you cook Asian food more often.

For the noodles: you can use any kind of noodles you like, but I usually use egg noodles.
One more useful tip for the noodles: always don’t over cook the noodles because it will cook more while stir-frying, I always recommend to just loosen it up with hot water to make it soft but not fully cooked and drain it aside , so you won’t end up with mushy noodles .

For the pak choi leaves: it is easily found at any big grocery store, but if you cannot find it you can replace it with any green leaves from spinach, to kale

For the wine: if you cannot find it or you don’t want any wine in your food you can easily skip it or substitute it with a splash of grape vinegar.

For the vegetables: I tried to make this recipe as simple and easy as possible for you to cook. But if you love authentic kitchens you can always go deeper by replacing the normal cabbage by the Chinese cabbage. The normal broccoli by the Chinese broccoli. To go more Asian and use the shitake mushrooms instead of any other mushrooms. And to use the Chinese basil instead of the normal one. If it is not hard to you to find more authentic Asian veggies sure it will be more delicious with the recipe. And don’t be limited by only the veggies I mention in this recipe , the sky is the limit with your veggies from carrots to zucchini to anything you have in the fridge !

For the final touch: I always recommend NOT TO SKIP this final touch of basil and sesame oil after you turn the heat off it will add so much depth to your recipe with no effort !

For meal-prep and storing this recipe: after you cook it , divide it into your meal containers and store it in the fridge OPEN for few hours until it cool down, when it is cold enough you can close the lids and leave it in the fridge for up to 5 days.

Author: annacookingconcept

Course: dinner, lunch, Main Course, Side Dish

Cuisine: asian, Chinese, Japanese

Keyword: asian food, chinese food, noodles, stir-fry