How To Make Stir Fry Noodles
- Rice noodles must first be soaked in boiling water for six to ten minutes in order to cook.
- Once softened, rinse and drain the noodles.
- You can either add them to the skillet with the rest of the ingredients at the very end, or, as instructed below, add them to the skillet after it has been emptied and fry in the leftover sauce for a short while.
- After that, add the remaining ingredients to the skillet, mix, and serve.
The flavors of this rice noodle stir fry are reminiscent of my favorite Jap Chae ~a. k. a. Chap Chae – pronounced Chop Chay}.
Glass noodles or sweet potato noodles are used in the noodle stir-fry dish known as Korean Jap Chae. I could eat stir-fried noodles almost every day with great satisfaction.
Here are some more delicious stir-fry recipes to fulfill your desire for home-cooked meals that surpass takeout.
Korean Beef Bulgogi is another of Sean’s favorites. Our favorite Korean restaurant from our first marriage was close to the house. Sean usually ordered Bulgogi while I ordered Jap Chae.
Two other stir fries that are always a hit are Chinese beef and broccoli and Sriracha Honey Cashew Chicken.
Stir Fry Noodles Recipe
- Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak the noodles for about 8 minutes until tender. After draining, lightly drizzle with ½ tablespoon of oil and thoroughly toss to separate.
- Set a large mixing bowl next to the stove. Combine the chili paste, sugar, ginger, garlic, and ½ cup soy sauce in a small bowl or glass measuring cup. By the stove, place the prepared sauce next to the empty mixing bowl.
- Heat ½ tablespoon oil in a large stainless skillet over high heat until it shimmers. Add the carrots, stir and cook 1 minute. Add the broccoli, give it a stir, put on a lid, and cook for one minute. Incorporate the mushrooms along with the final two tablespoons of soy sauce.
- When necessary, scrape the bottom of the pan and toss to evenly coat everything in sauce. After adding the cabbage to the skillet, cook it for another two to three minutes. The vegetables should be brightly colored and barely tender.
- Place the vegetable mixture in the bowl next to the stove for mixing. Place the empty skillet over high heat and add 1 tablespoon of oil. Add the chicken and sprinkle with cornstarch. Stir well to coat. Cook for an additional two minutes, stirring or turning the pieces often.
- Stir continuously and scrape the bottom of the pan before adding the prepared sauce to the chicken. Cook 1-2 minutes to thicken. Place the chicken in the bowl with the vegetables, along with most of the sauce. (Leave about a tablespoon of sauce in the skillet. ).
- After adding the noodles to the skillet, add the final tablespoon of oil. Toss to coat and spread across the pan. Cook for two minutes, stirring or turning frequently, or until the noodles are just beginning to brown.
- Take off the heat, then return the chicken and veggies to the skillet with the noodles, tossing to mix.
First thought, pasta. Who doesn’t like pasta? Second thought, veggies. In order to feel better about life, I have to eat vegetables with every meal. Third thought, protein. My spouse doesn’t think a meal is complete if it doesn’t contain protein. I didn’t want him complaining either, even though I know he’s not a child (or is he?). (ha, he never would†I kid)
With chicken, noodles, carrots, celery, and onion all in one dinner dish, this Creamy Chicken Noodle Skillet is a family-friendly chicken recipe that comes together in under 20 minutes!
