Noodles In The Wok Recipes

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STIR-FRIED NOODLES



Stir-fried noodles image

A healthy Chinese for all the family, quick and simple

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 11

150g pack medium egg noodle
1 tbsp vegetable oil
2.5cm piece fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 large carrot, cut into matchsticks
1 yellow pepper, deseeded and thinly sliced
100g mangetout, sugarsnaps or frozen peas
2 spring onions, finely chopped
85g beansprout (optional)
2 tbsp soy sauce
1 tsp white wine vinegar

Steps:

  • Cook the noodles according to pack instructions.
  • Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
  • Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
  • Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium

SIMPLE WOK NOODLES



Simple Wok Noodles image

This is a fantastically versatile recipe. When im serve it as a side dish, i leave it plain and simple, but it can be easily turned into a tasty supper with the addition of a little meat or some more vegetables - i sometimes throw in some left over cooked chicken or pork or handful of cooked, peeled prawns.

Provided by Lene8655

Categories     Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

250 g Chinese egg noodles
1 tablespoon sunflower oil
150 g shiitake mushrooms, thinely sliced
4 green onions, thinely sliced
1 teaspoon dark soy sauce
200 g bean sprouts
sea salt
1 teaspoon sesame oil

Steps:

  • Cook the noodles in a large pan of boiling water.
  • Heat the sunflower oil in a wok and when good and hot, stir fry the mushrooms for 2 minutes.
  • Add the salad onions and cook for a further 1 minute.
  • Add the soy sauce.
  • Drain the noodles thoroughly and add to the wok with the been sprouts, a little salt and the sesame oil.
  • Cook for 2-3 minutes, stirring continuosly, until piping hot and well mixed, but don't over the cook the bean sprouts- they should still be crunchy.
  • Serve immediately with some extra sot sauce for splashing over.

Nutrition Facts : Calories 6865.5, Fat 83.3, SaturatedFat 21.5, Cholesterol 1488.5, Sodium 461.8, Carbohydrate 1267.1, Fiber 59.8, Sugar 35.8, Protein 252.9

NOODLES IN THE WOK



Noodles in the Wok image

Make and share this Noodles in the Wok recipe from Food.com.

Provided by Mrs. Delishis

Categories     Healthy

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium red onion, coarsely chopped
8 minced garlic cloves
1 lb sliced mushrooms
1 medium tomatoes (cut into wedges)
2 tablespoons butter
12 ounces rotini pasta
1 (8 ounce) package chicken-flavored ramen noodles
2 tablespoons olive oil
1 dash Italian parsley
1 dash basil
salt and pepper

Steps:

  • Using your wok, saute coarsely chopped red onion, minced garlic cloves, and sliced mushrooms in olive oil and butter on medium heat until they start to soften. Turn heat off.
  • Cook rotini according to package directions and drain.
  • Cook ramen in 1 cup water until all the water is absorbed into the noodles.
  • Mix noodles, ramen, and flavor pack, then place in WOK and mix with the sauteed ingredients. Garnish with Italian parsley and basil. Serve with fresh tomatoes.

Nutrition Facts : Calories 735.6, Fat 24, SaturatedFat 9.2, Cholesterol 15.3, Sodium 712.1, Carbohydrate 110.7, Fiber 4.8, Sugar 5.4, Protein 20.9

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  • Prepare the noodles as needed: Prepare the noodles according to package directions. If using dried rice or cellophane noodles, soak in water until softened. Be careful not too overcook the noodles — it's better to slightly undercook than over cook.
  • Drain the noodles: Rinse the noodles with cold water. Drain the noodles and shake the strainer a few times to get the noodles as dry as possible.
  • Toss the noodles with a little vegetable or peanut oil: Return the noodles to the pan you used to cook them and toss them with a little oil. This prevents them from sticking and forming a big mass in the wok.
  • Cut the noodles: Using a pair of kitchen shears, cut the noodles a few times directly in the saucepan. Aim for roughly 6- to 8-inch pieces. This makes the noodles easier to mix in with the other stir-fry ingredients. Set the saucepan near the stove.

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  • Boil a large pot of water to precook the soba. Soba is a Japanese noodle made of buckwheat. If you don't have soba, you can use spaghetti, Chinese egg noodles, or any spaghetti-shaped noodle as a substitute.
  • Cook the soba in the boiling water until al dente. Begin testing it after about three minutes. It will probably be done in three to seven minutes.
  • Add some sesame oil--how much depends on how many servings you are making, not more than a tablespoon. Toss the noodles to coat them in the oil. Set them aside.
  • Shred or thinly slice your vegetables. They should be small enough that you can eat them without cutting them up any further at the table. They should also be sliced so they are not thicker than the thickness of your noodles.
  • Prepare your sauce. If you wish, you can use your favorite soy sauce. Otherwise, you can purchase a bottle of prepared stir-fry sauce or experiment with combinations of soy sauce, mirin, ginger, toasted sesame oil, or whatever else you think might be good.
  • Slice the meat into thin slices. Like the vegetables, the pieces should be easily bite-sized and no thicker than your noodles. Allow 1/8 lb. to 1/4 lb.
  • Heat 1 to 3 tbsp. of oil in the wok over medium high to high heat. The oil will begin to shimmer when it is hot enough.
  • Add the meat to the skillet first. Stir it around for one minute. Add the vegetables after the meat has changed color. Add the harder vegetables and the vegetables that need to be cooked thoroughly first: onions, carrots, celery, garlic.
  • Immediately after adding the greens, add the noodles and the sauce. Stir them gently until the noodles and vegetables are coated with the sauce. Some people like to use a tongs at this point in the cooking.

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