Stir Fry Noodles are one of my favorite weeknight meals. The recipe follows a simple technique to give tasty results.
It’s a perfect way to include veggies and protein in your diet. Also for days when you are in no mood for elaborate cooking.
What goes into a stir fry?
The ingredients in a stir fry always gets added one after the other.
First, the aromatic spices like, garlic and chili flakes, followed by the meat and then your vegetables. Next comes in your sauces and finally noodles.
A final toss and your stir fry is ready. It’s best served right away, steaming hot, from the wok!
Which noodles to use?
Any kind of noodles can be used. From lo mein to hakka to udon to rice noodles.
If this is your first noodle stir fry, try using fresh noodles (if you happen to find them in groceries). They are easy to work with and less hassle.
Always remember to cook noodles “al dente” (should have a bite). This means you need to boil them for a few minutes and drain. The boiling time depends on the type of noodles. A few rice noodles would require you to just soak in warm water.
While draining, make sure the noodles are dry. Drizzle some oil and toss them. This will make sure the noodles are no longer sticky.
Remember, great dishes comes from simple ingredients!
Garlic, chili flakes (optional), meat (optional), 2 to 3 veggies, noodles and sauces. This is what goes into making of a tasty dish 🙂
Keep your sauces simple, vinegar, soy sauce and chili sauce (optional).
Related recipes: Stir Fry Mushrooms, Chili Garlic Paneer
Stir Fry Noodles
- 1 lbs Hakka noodles or Udon noodles/ Rice noodles/ Chinese noodles
- 1-2 medium sized Carrots julienned
- 1/4 cup Green beans julienned
- 1/4 Red Onion julienned
- 2 tbsp Soy sauce coconut aminos or tamari (for gluten free)
- 1 tbsp White Vinegar
- 3 tbsp Red chilli sauce
- 2 cloves garlic smashed
- 1 tsp Red chilli flakes
- 2 tbsp basil leaves fresh
- 2 tsp sesame oil or olive oil/ any cooking oil
- Salt to taste
- Water as required to boil noodles
- Bring a large pot of salted water to a boil. Add the noodles and cook until soft, about 30 seconds. Stir in occasionally, so that they don't stick. Depending on the type and thickness of noodles, the cook time may vary from 30 seconds - 4 minutes.
- Remove from heat, drain noodles. Drizzle oil and toss. Keep aside
- In a large saute pan/ wok, heat sesame oil. Add chili flakes, basil and garlic and sauté for 30 seconds. Add onions. Stir fry for 2 minutes and add beans and carrots. Stir fry for another 2-3 minutes.
- I kept it simple by using only 3 vegetables. You can use your choice of veggies: mushrooms, baby corn, edamame, cabbage, scallions, green/ red bell peppers, etc.
- To the stir fried veggies, add the sauces and give it toss. Next add the drained, tossed noodles and stir to combine and cook until the noodles are hot and nicely coated.
- Transfer the noodles to a serving dish/ plate. Serve it immediately when hot with extra seasoning ingredients (like soy sauce or vinegar) on the side. Enjoy!
- If you want to add meat to your stir fry, add it after the aromatics and before the veggies. Stir fry for 1-2 minutes, before adding veggies.
- Choice of meat: Chicken, Shrimp or Red meats.
- To make it vegan and vegetarian, make this recipe without any meats and your choice of vegetables and tofu (if desired).