A blank canvas for Chinese Stir Fry Noodles
I rarely follow a recipe for stir-fried noodles because, having made them hundreds and hundreds of times, I can practically make any combination of ingredients and still come up with a delicious dish. And I swear, I’ve never had a disaster failure. While I’ve experimented with stir-frying some odd ingredients (parsnip in stir fries, for example), some are better than others, and overall, it’s always delicious and I happily scarf down a big bowl and go back for seconds.
Using my Real Chinese All Purpose Stir Fry Sauce, I’m going to show you how to “make your own” Chinese stir fry noodles in this post. The “recipe” is quite straightforward and is for one serving:
2 to 3 cups (packed) of vegetables*; 1/2 cup of noodles; 1/4 cup of water; 2 tablespoons of Real Chinese All-Purpose Stir-Fry Sauce; Optional Add-Ons (Base Flavour and Additional Flavourings)
* I love having loads of vegetables. However, ultimately it comes down to personal preference. A “normal” serving size is typically two cups, but make sure to fill the cup to the brim. Pack it good! Veggies are good for you!).
For instructions on each of these parts, continue reading below. At the bottom, you’ll find a printable recipe that summarizes this post.
Any kind of noodles will work, both dried and fresh; however, the egg noodles for soups (the ones in the packet coated in cornflour/cornstarch) and vermicelli (which are too thin for this sauce) should not be used. The stir-fry will turn out to be too thick and gluggy. Cook the dried noodles according to the packet instructions. My preferred method of “cooking” dried rice noodles is to cover them with a generous amount of boiling water and let them sit in a bowl for approximately five minutes.
It’s preferable to use fresh noodles rather than dried ones in most recipes. Hokkien noodles are my favorite fresh noodles for stir-frying; you can get them fresh in almost any supermarket, and they’re very versatile; you can use them in soups and stir-fries for almost any Asian dish (Thai, Japanese, Malaysian, Singaporean) But, fresh rice noodles are hard to come by in Sydney supermarkets; instead, you have to buy them from Asian markets. For that reason, I usually make this with dried rice noodles instead of fresh, since they are much more affordable.
Use any type of protein you choose, such as tofu, shrimp, or meat. For meat, slice it against the grain. To ensure that the meat cooks quickly, slice it thinly – 1/4 / 0 5cm slices.
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.
Make-Ahead and Storage Tips
- To Make Ahead. Prepare all vegetables at least one day ahead of time and keep them chilled in an airtight container. Make the stir-fry sauce up to a day ahead of time and keep it chilled in a different airtight container.
- To Store. Stir-fry leftovers can be kept in the fridge for up to four days in an airtight container.
- To Reheat. Warm up leftovers in a skillet over medium-low heat on the stove.
- To Freeze. Stir-fry can be kept in the freezer for up to three months when stored in an airtight container. Let thaw overnight in the refrigerator before reheating.
