Stir Fry Noodles Recipes
This stir fry noodles recipe is loaded with fresh vegetables in a soy-based sauce that is the perfect side dish to any Asian-style meal.
Ingredients
- 3 tablespoons avocado oil
- 1 peeled, cut in half, thinly sliced carrots
- 2 thinly sliced ribs of celery
- ¼ cored thinly sliced green cabbage
- 3 finely minced cloves of garlic
- 2 tablespoons chicken stock
- 3 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 12 ounces Chinese egg noodles
- 1 julienne green onion
- 1 cup bean sprouts
- Coarse salt and fresh cracked pepper to taste
Instructions
- Prepare the celery, carrots, cabbage, garlic, and green onions and set them to the side.
- In a small bowl mix together the stock, soy sauce, vinegar, and sugar.
- Add the noodles to a large pot of boiling water and cook for 3 to 4 minutes or just until al dente. Be sure to occasionally stir.
- In the meantime, add the oil to a large seasoned wok over high heat and heat until it begins to lightly smoke.
- Add in the celery, carrots, and cabbage and stir fry by placing a ladle, spoon, or metal spatula to the center of the pan and using your other hand rock the pan back and forth to stir and while frying. Do this for 1 to 2 minutes.
- Stir in the garlic and stir fry for 30 seconds.
- Drain the noodles and add them right to the wok with the vegetables.
- Pour in the sauce and stir for 20 to 30 seconds to mix the sauce with the noodles and vegetables.
- Finish by stirring in the green onions, bean sprouts, salt, and pepper until combined.
- Serve with any additional green onions as a garnish. Try serving it with my Pepper Steak recipe.
Notes
Make-Ahead: This recipe is meant to be eaten right after it is done cooking.
How to Store: Cover and keep in the refrigerator for up to 4 days. This recipe will not freeze well.
How to Reheat: Add the desired amount of stir fry noodles to a hot wok with a ¼ cup of chicken stock or water and cook for 2-3 minutes or until hot.
You can add cooked stir fry beef, pork, chicken, or shrimp to this recipe.
If green onions are not available, you can substitute with a red, white, yellow, or sweet onion.
Feel free to also use red cabbage or as a substitute to green.
Nutrition
Calories: 198kcalCarbohydrates: 26gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 629mgPotassium: 191mgFiber: 3gSugar: 6gVitamin A: 202IUVitamin C: 18mgCalcium: 30mgIron: 2mg