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 4bowls
Equipment
non stick wok pan
Ingredients
For the stir-fry sauce:
4tbsp.Worcestershire sauce
3tbsp.soy sauce(see notes)
2tbsp.oyster sauce
1tbspketchup
1tbsphoisin sauce
For the stir fry:
1(500g)pack of noodles, of your choice(see notes)
1tbspvegetable oilI usually use an infused ginger and garlic oil.
1bigonionroughly chopped
1redbell peppercut into bite size
2cupsbroccolicut into small florets
1 bigtomato headcut into bite size
2cupsmushrooms of your choiceroughly sliced
5smallcabbage leaves roughly chopped
2cupspak-choi leavesroughly chopped (see notes)
12leavesfresh basil
4springs onions roughly chopped
¼cupShaoxing WineChinese cooking win (optional)
1tbspsesame 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 kaleFor 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.