How do I make easy stir fry noodle recipes?

Question

I have my inlaws coming and I need ideas.

Answer 1

Chicken Noodle Stir Fry

Ing:

    * 1 pound skinless, boneless chicken breast halves, cut into 2-by-1/2-inch strips

    * 2 tablespoons oyster sauce

    * 6 ounces dried chow mein noodles

    * 2 tablespoons vegetable oil

    * 2 carrots, cut into 1/2inch dice

    * 1 medium onion, diced

    * 1/2 red bell pepper, diced

    * 4 canned whole baby corns, sliced crosswise 1/2-inch thick

    * 2 scallions, thinly sliced

    * 1/2 cup frozen shelled edamame, thawed

    * 2 garlic cloves, minced

    * 1 1/2 teaspoons minced fresh ginger

    * 1/4 cup plus 2 tablespoons low-sodium soy sauce

Dir:

   1. In a bowl, toss the chicken with the oyster sauce and let stand for 20 minutes.

   2. In a pot of boiling salted water, cook the noodles until al dente. Drain and rinse under cold running water. Drain and reserve.

   3. In a large skillet, heat the oil until shimmering. Add the carrots, onion and bell pepper and stir-fry over high heat for 1 minute. Add the chicken and stir-fry for 2 minutes. Add the baby corn, scallions, edamame, garlic and ginger and stir-fry until the chicken is white throughout, 2 minutes. Reduce the heat to moderate. Add the noodles, soy sauce and cornstarch slurry and toss well. Transfer to bowls and serve.

Answer 2

shrimp and noodle stir fry

Active time: 35 min Start to finish: 45 min

Serves 4.



6 oz bean thread noodles (preferably 1/8 to 1/4 inch wide

3 tablespoons peanut or vegetable oil

1 medium onion, thinly sliced

1 teaspoon minced peeled fresh ginger

1/2 teaspoon dried hot red pepper flakes

12 fresh shiitake mushrooms, coarse stems removed and caps halved

4 heads baby bok choy (1 lb total), leaves removed and bulb cut into thin wedges

4 scallions, cut diagonally into 1-inch pieces

1 lb large shrimp, shelled

2 cups chicken broth

2 garlic cloves, minced

1 tablespoon Asian sesame oil

1 small jícama (1 lb), peeled and cut into 2-inch-long julienne

1/2 cup fresh cilantro leaves

Accompaniment: lime wedges



Soak noodles in cold water to cover 15 minutes. Drain and cut in half with scissors.

Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.

Swirl 1 tablespoon peanut oil in wok to coat evenly and heat until just smoking. Stir-fry onion, ginger, and red pepper flakes 1 minute. Add mushrooms and stir-fry until just tender, about 2 minutes. Transfer mixture to a large bowl and season with salt.

Swirl another tablespoon peanut oil in wok to coat evenly and heat until just smoking.

Stir-fry bok choy until barely tender, then add scallions and salt to taste and stir-fry until bok choy is crisp-tender. Add to mushroom mixture.

Pat shrimp dry and season with salt.

Swirl remaining tablespoon peanut oil in wok and heat until just smoking.

Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.

Add broth and garlic to wok and bring to a boil.

Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.

Return shrimp and vegetables to wok and stir-fry until heated.

Stir in sesame oil, jícama, and salt to taste.

Serve stir-fry sprinkled with cilantro leaves.

Stir-fry shrimp 2 minutes, or until just cooked through, and transfer to bowl with vegetables.

Add broth and garlic to wok and bring to a boil.

Stir noodles into broth and boil until tender and most of broth is absorbed, 4 to 5 minutes.

Return shrimp and vegetables to wok and stir-fry until heated.

Stir in sesame oil, jícama, and salt to taste.

Serve stir-fry sprinkled with cilantro leaves.

Answer 3

Choose Your Own Stir Fry

2 tbsp. vegetable oil, divided

3/4 lb. meat or alternate (choose one or more)

1 medium onion, chopped

1 clove garlic, minced

1 tsp. grated fresh ginger root

4 cups vegetable possibilities (choose at least three)

1/2 cup chicken, beef or vegetable broth

2 tbsp. soy sauce

2 tsp. cornstarch

1/2 cup extra bonus ingredient (choose one), optional

Meat or alternate:

Boneless, skinless chicken, cut into strips

Boneless beef stir-fry strips (flank steak, sirloin, top round)

Boneless pork, cut into strips

Raw peeled shrimp

Firm tofu, cut into cubes

Vegetable possibilities:

Green or red peppers, cut into strips

Carrots, thinly sliced

Broccoli, broken into florets (stems sliced)

Zucchini, sliced

Mushrooms, sliced

Cabbage (regular or Chinese), sliced

Bean sprouts, rinsed

Celery, sliced

Snow peas, cut in half

Extra bonus ingredients:

Peanuts, coarsely chopped

Cashews, whole

Sesame seeds, toasted (don't use more than 1 tbsp.)

Crispy Chinese noodles

****Serve over rice or noodles *****

Cooking Instructions

Before you start cooking, arrange all your ingredients in bowls or on plates so that they're ready to use. Once you begin cooking, it will all go very quickly; you won't have time to chop or cut anything.

In a very large skillet or wok, heat 1 tbsp. (15 mL) of the vegetable oil over high heat. Add your meat choice and stir-fry for 3 or 4 minutes until just cooked through. The amount of time will depend a little on what you're cooking. Remove to a bowl (but don't use the bowl in which you had the raw meat unless you've washed it first).

Add remaining 1 tbsp. (15 mL) oil to the pan. Throw in onion, garlic and ginger and cook, stirring, for about 1 minute. Now begin to add the vegetable possibilities to the pan, beginning with the ones that take the longest to cook (carrots, broccoli stems, etc.) and ending with the ones that cook most quickly (bean sprouts, snow peas). Cook, stirring and tossing for about 2 minutes, then pour in the broth, cover the pan with a lid and let everything steam for 2 or 3 minutes.

In a small bowl, stir together soy sauce and cornstarch.

When the vegetables are tender but still quite crisp, return the meat (or whatever) to the pan, stir and add the soy sauce mixture. Continue to stir-fry for 1 or 2 minutes or until the sauce is thickened and glossy. Transfer to a serving bowl and sprinkle the top with the extra bonus ingredient, if you're using one.

Serve immediately with hot cooked rice or noodles