Stir Fry Noodles Sauce
The sauce I use in my other clean-out-the-fridge best friend, homemade fried rice, serves as the inspiration for the noodle stir fry sauce.
While the recipe for the stir-fry sauce isn’t particularly spicy as written, you can leave out the Sriracha entirely and add it to individual dishes if you want to make sure these are kid-friendly.
- Hoisin. An actual secret weapon for stir fries, this little jar is bursting with flavor and essentially does all the work for you.
- Soy Sauce. Another stir fry staple that helps create our addictive sauce. To avoid it tasting too salty, I suggest using low-sodium soy sauce.
- Garlic + Ginger. An essential ingredient for stir-fry sauces (ask Sweet and Sour Chicken).
- Rice Wine Vinegar. Easy to find and a worthy addition to your pantry. This stir fry regular brings balance.
- Sriracha. Gives the sauce a little kick. You can omit it if you’d rather have a less spicy stir fry.
- Green Onions. A small amount is mixed into the sauce, and the remainder is sprinkled over the finished dish to add a hint of freshness.
I went with boneless, skinless chicken breast for my stir-fried noodles, but any type of protein—vegetarian or not—works well.
- Beef Noodle Stir Fry. Use sirloin steak and thinly slice it into 1-inch strips against the grain.
- Pork Noodle Stir Fry. Use pork tenderloin for this Pork Stir Fry, chopping it into 3/4-inch cubes.
- Tofu Noodle Stir Fry. Swap out sautéed tofu cubes. This Crispy Tofu is my favorite way to cook tofu for stir fries.
- Stir-Fry Noodles with Egg. Although the two eggs in this stir fry recipe do a magical trick and thicken the sauce even more, you can add extra scrambled eggs at the end if you’d like to add even more protein.
Recommended Tools to Make This Recipe
- Large Skillet. This purchase will enable you to prepare all of your favorite stir fries.
- Extra Large Cutting Board. This recipe calls for a lot of vegetables, so having a large cutting board like this one will ensure you have enough room.
- Liquid Measuring Cups. You can measure and mix your stir-fry sauce in the same cup with ease.
Yes, You Can Make Homemade Lo Mein!
Up until two weeks ago, I simply thought that this was some sort of drawn-out procedure involving enigmatic, delectable ingredients that I wouldn’t find in my typical Midwestern kitchen. In addition, did you know that a platter of lo mein big enough to feed the entire neighborhood can be purchased for only $6? I mean, really, let’s go, why would we even do this at home if there were fifty at the Panda Buffet?
Except hold the phone for just a sec.
- Making lo mein doesn’t take long; from start to finish, it will come together in ONE PAN in about fifteen minutes. JOY of JOYS. When I set out to learn about everything Lo Mein, I honestly had no idea that it would be such a gem of a quick and easy recipe—not in the sense that you’re skimping on anything. Just by nature, it is that simple.
- Lo Mein doesn’t require fancy or unusual ingredients. Like, at all. All you really need is a good soy sauce and sesame oil combination. That’s your Lo Mein magic right there. Really, all you need is a decent bottle of soy sauce to start a successful Lo Mein business. You know I see you out there—almost everyone, regardless of cooking skill, has a bottle of soy sauce in the refrigerator, or at the absolute least, a few PACKETS of soy sauce from leftover takeout.
- Lastly, lo mein is delicious when ordered out, but it’s even better when ordered in as a mostly healthful takeout meal that can simultaneously empty the refrigerator by utilizing all the vegetables and proteins that a person could possibly want in their silky stir-fried noodles. The happiness I feel for this concept… like wows. You do not even know. Recipe scrappiness fulfills a piece of my soul.
