Noodle stir-Fry

Tender noodles tossed with an irresistible mix of colourful veggies, succulent meats or tofu, and a flavour-packed sauce that’ll have you licking your lips in anticipation.

It’s the ultimate meal that ticks all the boxes: quick, easy, and incredibly tasty.

One of the best things about noodle stir fry is its versatility. You can use any type of noodle you fancy – from classic egg noodles to rice noodles, or even whole wheat noodles for a healthier twist. And when it comes to toppings, the sky’s the limit! Throw in your favourite veggies like crunchy bell peppers, crisp snap peas, or tender broccoli florets. Add some protein with juicy chicken strips, succulent prawns, or tofu cubes. And don’t forget the flavour-packed sauce – whether you prefer a classic soy-based sauce, a spicy chilli-garlic concoction, or a tangy sweet and sour blend, there’s a sauce to suit every palate.

But perhaps the best thing about noodle stir fry is how quick and easy it is to whip up. In just a matter of minutes, you can have a piping hot, flavourful meal on the table – perfect for those busy weeknights when you need something delicious in a flash.

So, whether you’re a stir fry novice or a seasoned pro, noodle stir fry is the perfect dish to add to your repertoire. With endless flavour combinations and the satisfaction of creating a homemade meal that’s better than any takeaway, it’s sure to become a staple in your kitchen. 🍜🔥

Noodle stir-Fry

Recipe by Maliha KhanCourse: MainCuisine: ChineseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• ⅔ cup stir-fry sauce

• ½ head broccoli

• 2 carrots

• 1 green chilies (deseeded)

• ½ red capsicum

• 250gm chicken strips

• ¾ tsp baking soda

• ½ tsp salt

• 2 cloves garlic (minced)

• 1” ginger (minced)

• 1 packet rice noodles

• 2-3 tbsp oil

• 1 stalk spring onions

• ½-1 tbsp cornflour

• 2 tbsp water for slurry

Directions

• Prepare the stir fry sauce using the recipe here.
• Coat the chicken in baking soda and leave in refrigerator for 20-30 mins. Rinse and drain.
• In a pot of boiling water cook the rice noodles. Drain and set aside.
• Heat 2 tbsp oil and fry ginger, garlic and white parts of the spring onion.
• Add broccoli and stir fry for 1 min.
• Add carrots and stir fry for 1 min.
• Add capsicums and chilies and stir fry for 1 min.
• When veggies are softened but still crunchy, remove from wok.
• Add 1 tbsp oil in the same wok and add the chicken. Cook till the chicken is done.
• Add the veggies back in. Add sauce and bring to a simmer.
• Add cornflour slurry. Cook for 45 seconds till it thickens.
• Add cooked noodles. Toss and serve hot.