Stir Fried Noodle Soup Recipes

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CHINESE STIR FRIED NOODLES GUIDE



Chinese Stir Fried Noodles Guide image

A guide to make-your-own stir fried noodles using my Real All Purpose Chinese Stir Fry Sauce which can be made ahead and stored in the fridge for weeks! The measurements are for a single serving, but note that the recipe for the Sauce (separate post) makes a decent size batch for 12 servings.

Provided by Nagi | RecipeTin Eats

Categories     Noodles     Stir Fries

Time 15m

Number Of Ingredients 9

100g/3.5oz fresh noodles ((Note 1))
75g / 2.5oz dried noodles (, prepared per packet (Note 2))
2 tbsp oil
1/2 cup (3 oz / 75g) proteins
2 cups vegetables (, chopped packed cups))
2 tbsp Real All Purpose Chinese Stir Fry Sauce ((click through for recipe))
1/4 cup (65ml) water ((4 tbsp))
Base Flavouring - your choice ((see below))
Extra Flavourings ((optional) - your choice (see below))

Steps:

  • Prepare the protein by slicing them against the grain into 1/4" / 0.5cm slices or 2/3" / 2cm cubes.
  • Heat oil in wok over high heat. When oil is hot, add Base Flavouring of choice and stir fry for about 10 seconds - don't let them burn!
  • Add ingredients in order of length of time to cook, starting with those that take the longest but do not add leafy greens. Start with onion and proteins (together), followed by broccoli and other vegetables in "floret" form, followed by carrots, stems of leafy greens, zucchini, eggplant, beans and other firm vegetables, and lastly cabbage and snow peas and other vegetables that take little time to cook. DO NOT add bean sprouts or leafy greens - you will add them in the next step.
  • Remove from heat, add leafy greens (leafy part of bok choy, spinach etc) and bean sprouts (if using), the noodles (use your fingers to break them up), the Sauce, water and Extra Flavours (optional).
  • Return to heat, gently toss for 1 minute to heat through the noodles and for the sauce to thicken. If the water evaporates too quickly, add a bit more.
  • Serve immediately.

Nutrition Facts : ServingSize 428 g, Calories 554 kcal, Carbohydrate 46.5 g, Protein 28 g, Fat 31.2 g, SaturatedFat 5.2 g, Cholesterol 76 mg, Sodium 1089 mg, Fiber 5.4 g, Sugar 9.2 g

CANTONESE SOY SAUCE PAN-FRIED NOODLES



CANTONESE SOY SAUCE PAN-FRIED NOODLES image

These Cantonese soy sauce pan-fried noodles are so easy to make, with simple ingredients. Just make sure you have a HOT wok to get that seared "wok hay" flavor that everyone loves and craves.

Provided by Sarah

Categories     Noodles

Time 30m

Number Of Ingredients 11

1 1/2 cups bean sprouts
2 scallions
2 teaspoons soy sauce
1 teaspoon dark soy sauce
½ teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
½ tablespoon shaoxing rice wine
¼ teaspoon white pepper
8 oz. fresh thin Hong Kong Style Egg Noodles
3 tablespoons vegetable oil

Steps:

  • Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside.
  • Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes. Rinse in cold water and drain very well.
  • Heat the wok over high heat and add a tablespoon of oil to coat the wok (you can also use a cast iron or non-stick pan for this). Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 5 minutes for the first side.
  • Flip the noodles over. add another tablespoon of oil around the perimeter of the wok, and let the other side crisp up. Don't stress if you can't turn the noodles over in one shot. The goal here is just to get an even crispness and to dry out the noodles during this cooking stage. Set the noodles aside on a plate.
  • Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan. Cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they're not all in one big clump. Add the soy sauce mixture and toss continuously for a couple minutes. Keep the heat on high.
  • After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy.
  • Plate and serve!

Nutrition Facts : Calories 387 kcal, Carbohydrate 35 g, Protein 9 g, Fat 25 g, SaturatedFat 18 g, Cholesterol 33 mg, Sodium 723 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

CHICKEN STIR-FRY SOUP



Chicken Stir-Fry Soup image

Provided by Jeffrey Saad

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 boneless and skinless chicken thighs
Salt
1 1/2 tablespoons five-spice powder
2 tablespoons peanut oil
2 garlic cloves
1 chile de arbol
1 head bok choy, cut into 1-inch pieces
1 carrot, peeled and shredded
1/4 cup mirin
1/4 cup low-sodium soy sauce
3 cups chicken stock
1/2 cup chopped cilantro leaves

Steps:

  • Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder.
  • In a large saute pan with high sides over medium-high heat, add the peanut oil.
  • When the oil is hot, add the whole garlic cloves and chile and saute until they are just starting to blacken. Remove and discard the garlic and chile, leaving the flavored oil.
  • Add the chicken to the pan and saute until golden but not cooked through. Stir in the bok choy and carrots and saute for 1 minute.
  • Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through. Ladle the soup into large, wide bowls and garnish with the chopped cilantro.

LAHAINA FRIED SOUP



Lahaina Fried Soup image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

8 ounces ground pork
Salt and pepper
4 tablespoons sesame oil
24 ounces cooked chow fun noodle
2 ounces granulated dashi
4 ounces soy sauce
8 ounces bean sprouts
1 ounce green onion, sliced
4 pinches sesame seeds

Steps:

  • Heat a large saute pan on medium-high heat. When the pan is nice and hot, add the ground pork and a good pinch of salt and pepper. Saute until cooked through, crumbling the pork into small pieces in the process. Drain off most of the liquid.
  • To the pork, add the sesame oil and chow fun noodles and cook until the noodles begin to soften, about 3 minutes. Add the granulated dashi and soy sauce and stir until the noodles are covered.
  • Add the bean sprouts and cook for about 2 minutes. (You don't want to overcook the sprouts; they should have some crunch to them.) Transfer the noodles to a plate and garnish with a sprinkle of green onions and some sesame seeds!

STIR-FRIED NOODLE SOUP



Stir-Fried Noodle Soup image

Your family won't be able to wait to dive into this easy Asian soup!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 6

1/2 pound beef boneless sirloin steak
1 tablespoon vegetable oil
1 bag (1 pound) fresh stir-fry vegetables
1 package (about 7 ounces) fresh stir-fry noodles with soy sauce-flavored sauce
1 3/4 cups Progresso™ beef flavored broth (from 32-ounce carton)
3 cups water

Steps:

  • Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
  • Heat oil in 4-quart Dutch oven over medium-high heat. Cook beef in oil about 2 minutes, stirring occasionally, until brown.
  • Stir in remaining ingredients, including contents of sauce packet from noodles. Heat to boiling. Boil about 5 minutes, stirring occasionally, until vegetables are crisp-tender.

Nutrition Facts : Calories 165, Carbohydrate 21 g, Cholesterol 20 mg, Fiber 1 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 510 mg

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