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.
How to Cook Stir Fry Noodles
Stir fry recipes like these noodles move FAST. Here are a few tips to make them with success.
- Make sure that every ingredient is ready and placed close to the stove, including the sauces and spices.
- Don’t overcook the noodles. They will continue to cook in the skillet with the sauce, preventing them from becoming too soft.
- Keep your pan hot. It’s what makes stir-fried dishes like this one so good—juicy chicken, crisp-tender vegetables, and soft but not crumbly noodles.
Here are the recipe step-by-steps:
- Toss the chicken and part of the soy sauce together. This contributes to the chicken’s rapid tenderization and flavoring.
- Stir the stir fry sauce ingredients together.
- Cook the noodles until nearly al dente.
- Cook in a skillet over medium-high heat the chicken (or pork, or any other protein you choose).
- Pour in half of the stir fry sauce.
- Add the noodles, stirring to coat them in the sauce.
- Add the eggs, sriracha, chicken, and remaining sauce.
- Cook and stir until the eggs are cooked, about 2 more minutes.
- Top with green onions. ENJOY!
- To Make Vegetarian. Omit the chicken, or use tempeh or tofu instead.
- To Make Vegan. Replace the chicken and eggs with tofu or tempeh.
- To Make Gluten Free. Use hoisin and soy sauce that are free of gluten, as well as gluten-free noodles.
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