Spicy Stir Fried Rice Noodle Recipes

SPICY STIR-FRIED UDON NOODLES

Steps:

• Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.
• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.
• Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.

SPICY PAN-FRIED NOODLES

Steps:

• In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
• In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
• In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, spinach or edamame if using, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.

SPICY STIR-FRIED RICE NOODLE

Steps:

• Soak noodles in cold water for 1/2 hour or warm water for 15mins, then drain.
• Beat eggs with fork in a small bowl, with a pinch of salt and black pepper.
• Spray non-stick frying pan with cooking spray and fry beaten eggs.
• Remove and slice egg into strips.
• Heat canola oil in non-stick frying pan.
• Once hot, fry anchovies until golden brown and fragrant.
• Remove and use kitchen paper towel to soak up excess oil from anchovies.
• Still using the remaining oil, saute garlic, onions and dried shrimps for approx 2 minutes over medium heat, until fragrant.
• Add cabbage, sprouts and mushrooms, saute for 1-2 minutes (until half-cooked).
• Add curry powder, belacan powder, black pepper, oyster sauce, chilli flakes, continue to stir fry.
• Add pre-soaked noodle and stir-fry until noodles are cooked.
• Add soy sauce (i use about 1 tablespoon), stir-fry until sauce is well-incorporated in noodles (you may want to taste noodles before adding too much soy sauce).
• Top with crispy anchovies and sliced egg-strips before serving.