Which Noodles to Use for Stir Fry
Let’s start with the recipe’s namesake: the noodles. We have options here.
I suggest using any type of longer, thicker noodles for this recipe so they can withstand being tossed around a lot in the pan. Whenever feasible, I also like to use whole grain options to increase the nutritional value of the recipe.
- Soba Noodles. Buckwheat flour gives the noodles a subtle earthy flavor.
- Japanese Udon Noodles. Neutral-tasting, thick, chewy wheat noodles that are ideal for stir fries
- Egg Noodles. This can be turned into an egg noodle stir-fried chicken dish. Look for Chinese egg noodles (lo mein-style noodles).
- Spaghetti, Linguine, or Fettuccine. Indeed, spaghetti can be used to prepare a stir-fried noodle dish. This is what we use 95% of the time. Other long, Italian-style noodles like fettuccine and linguine work also.
- Rice Noodles. This type of noodles cooks up quickly and has a texture that is delightfully soft. However, they tend to disintegrate rather quickly, so if you do use them, I would save them for last, right before serving.
For these stir-fried noodles, feel free to use any vegetable in your fridge, including bok choy, broccoli, mushrooms, bell peppers, snap peas, and that suspicious-looking head of cabbage.
- Cut Veggies Small. To ensure that your veggies cook quickly, cut them slightly smaller. To guarantee that tougher vegetables like broccoli and carrots cook in roughly the same amount of time as everything else, this is especially crucial.
- Prep in Advance. Prepare all of your veggies in advance by chopping and prepping them, as stir fries cook quickly.
I like my stir fries, especially the vegetable ones, to be very veggie-heavy, so I add a full cup of vegetables. One of my biggest complaints about the noodles in stir-fries at restaurants (both the sit-down kind and the small takeout variety) is that there are only 2097% noodles and a few scant veggies here and there. Not with this veggie-packed Vegetable Lo Mein or my stir-fried vegetable noodles!
Ben said he would have liked more noodles, but I felt the recipe was perfect.
- To make a stir fry with lots of veggies, add 6 cups of veggies and 6 ounces of noodles.
- To make a stir-fry that is both balanced and still primarily composed of vegetables, increase the amount of noodles from 6 cups to 8 ounces.
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.
How to measure servings of spaghetti?
You can simply measure spaghetti/pasta servings with your hand:
With your thumb and index finger, hold a large handful of spaghetti. You are holding one serving of spaghetti if your index finger touches the thumb’s basal joint; two servings of spaghetti if your index finger touches the thumb’s middle joint; and three servings of spaghetti if your index finger touches the thumb’s tip.
However, because different people would naturally have different hand sizes, this method could only measure the servings approximately. I do have relevantly small hands. You might want to start with my measuring method and reduce the amount of spaghetti if you have large hands.
Of course, a kitchen scale can also be used to measure the spaghetti. One serving of dry or undercooked spaghetti should weigh approximately 113g, two servings 225g, three servings 338g, and four servings 450g when served as the main course.
2 servings of spaghetti
