Stir Fried Noodles
A very quick yet tasty one-pan noodle stir fry recipe to share with you all which makes the perfect midweek dinner.
Do you love stir-fried noodles? If so, that's good news... You are not alone!!
It is a favourite in our household too. The stir fry cooking technique originated in China and in recent centuries has spread into the rest of Asia and the West.
Today I got a very quick yet tasty one-pan noodle stir fry recipe to share with you all which makes the perfect midweek dinner.
We all got our favourite additions to jazz up a basic noodle stir-fry - I love adding prawns and chicken - so feel free to add yours to this recipe.
Chicken, Prawn, Fish, or Beef can also be added by stir-frying it before the veggies in the same wok.
It is a favourite in our household too. The stir fry cooking technique originated in China and in recent centuries has spread into the rest of Asia and the West.
Today I got a very quick yet tasty one-pan noodle stir fry recipe to share with you all which makes the perfect midweek dinner.
We all got our favourite additions to jazz up a basic noodle stir-fry - I love adding prawns and chicken - so feel free to add yours to this recipe.
Chicken, Prawn, Fish, or Beef can also be added by stir-frying it before the veggies in the same wok.Ingredients
- 1 1/2 tbsp olive oil for cooking
- 2 cloves garlic chopped
- ½ medium onion chopped
- 1 medium carrot chopped
- 1 handful white or savoy cabbage thinly sliced
- ½ pepper seeds removed, thinly sliced
- 1 handful green beans or sugar snap peas
- 1 handful red cabbage or been sprout
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp fish sauce (optional)
- 2 nest of egg noodles cooked according to the packet instructions
- 1 tbsp ginger grated or minced
- 1 tbsp lime or lemon juice
- 2 tbsp honey or brown sugar
- 1 tbsp chilli sauce or sriracha (or to taste)
- 1 tsp chilli flakes (optional)
- salt & pepper
- 1 egg scrambled
- fresh coriander to garnish
- toasted sesame seed to garnish
- 1-2 spring onion to garnish chopped
Instructions
- Heat the oil in a large frying pan or wok and fry the garlic and onions for a few seconds on medium heat. Add the veggies to the wok and stir-fry on medium to high for 2-3 minutes.
- While veggies are stir-frying, boil the noodles as per the packet instructions, drain and keep them aside
- scramble an egg on a frying pan and keep it aside.
- Add the rice vinegar, sesame oil, soy sauce, fish sauce and grated ginger to the wok. Continue to stir-fry over medium-high heat for 2-3 minutes.
- Add in the cooked and drained noodles and stir to combine.
- Add lime juice, honey, sriracha, chilli flakes, salt and pepper.
- Add the egg to the wok as well. stir to mix well.
- Garnish with fresh coriander leaves, toasted sesame seeds and spring onions. Serve hot and enjoy!
