Follow this method to make delicious stir-fried noodles.
A very basic version would be garlic, ginger, noodles (obviously), spring onions, beansporuts, seasamee oil, soy sauce and oyster suace.
From here you can add what you like. You can use any kind of meat (chicken, beef, pork, prawns) or leave it out entirerly. Sliced carrots, mange tout, celery, pak choi, baby sweetcorn, bamboo shoots, water chesnuts, red or green pepper are all possibilities.
As with most stir frys most of the work is in the preparation
This recipe is for chicken noodles and makes enough for 3 people
Equipment
- Wok
- Pan of boiling water (for cooking noodles)
Ingredients
- 1 clove of garlic
- 1 cm of ginger
- 2 skinned, boned chicken thighs
- 2 tsp oil for frying
- 1/4 tsp ground white pepper
- Noodles (3 blocks, dry)
- 2 tsp Light soy sauce
- 1 tsp Sesamee oil
- 2 tsp Oyster sauce
- 3 sping onions
- 2 carrots
- 4 baby sweet corn
- Handful of mange tout
- Hnadful of bean sprouts
Method
- Finely slice the garlic and julienne the ginger.
- Slice the sping onions and the carrots.
- Slice the chicken.
- Put the pan of water on to boil; heat the oil in the wok.
- When the wok is hot, add the ginger and garlic, and stir while frying until golden.
- Add the chicken, white pepper and stir while frying for a few minutes.
- At the same time put the noodles into the boiling water and cook for the however long it says on the packet.
- Add the carrots, sweet corn and spring onions to the work and stir while frying for a few minutes.
- Drain the noodles when they are ready. Put them back in the pan and add soy sauce, sesamee oil and oyster sauce. Adjust the quantities of the suaces to your liking. Mix the sauces so the noodles are evenly coated.
- Add the bean sporuts and mange tout to the wok and stir while frying for a few minutes.
- Then pour the contents of the work into the noodle pan. Mix well.
- Serve into bowls and eat immediately.
Pictures
 
