stir fried

Mie Goreng or Mee Goreng is an Indonesian Fried Noodle dish, that’s also commonly found in Malaysia and other parts of Southeast Asia. It has a thick, somewhat syrupy sweet sauce with a hint of spice. It’s commonly cooked with prawns, egg, and chicken, but fro this vegan version I use some strips of tempeh and plant-based “pork” but you can opt to use other protein of your choice, too!

This is a really simple, easy, and tasty noodle dish that you can easily prepare and mix with other vegetables of your choice.

Vegan Mie Goreng (Indonesian Fried Noodles)

dry instant ramen noodle

220 g fresh yellow wheat noodles

gluten-free rice ramen noodle cakes

g tempeh tofu

1.5 tbsp kecap manis or sweet soy sauce

tbsp vegetarian mushroom oyster sauce

tsp chili sauce

tsp dark soy sauce (optional

tbsp tomato ketchup

tbsp neutral oil

green onions

onion

garlic (minced)

tbsp kecap manis

200 g shredded cabbage (around 2.5 cups, see notes for other vegetable options!)

Sliced chili (optional)

You can use any kind of wheat or yellow noodles for this recipe, but I wouldn’t recommend using vermicelli or rice noodles. I used instant ramen noodles (that came without the sauce packets) and love these curly noodles for recipes like this.

Half-cook the noodles according to package instructions.

For the dry instant noodles I used, I simple boiled them in water until still very chewy (a hard bite is okay since it’ll still cook down when stir-frying later on).

I took them out of the water and drained them before running them through cold water to wash off extra starch. Then I added a small amount of oil to coat the noodles to prevent them from sticking and clumping together.

If using fresh noodles, you’ll need to boil these as well or follow the package instructions as needed.

Noodles

If using tofu, press your tofu to drain excess liquid. I like to wrap mine in a towel and place a weighted surface (such as a plate) on top to squeeze out extra water.

Slice the tofu/tempeh into thin 1/2-inch thick strips. I baked my tempeh at 350F for 10 minutes until lightly brown. You can also opt to just pan-fry these with some oil then set-aside to mix with the noodles later on.

For the plant-based “pork”, I simply thawed mine.

Protein

Simply mix all the ingredients together. Feel free to add more or less chili sauce depending on your desired spice! You can easily add more kecap manis (see homemade recipe here) later on, to taste, if needed.

Sauce

Heat a large pan or wok over high heat.

Once hot, add in the oil.

Sauté the green onion, onion, and garlic for 1 to 2 minutes until tender and aromatic.

Move the onions and garlic to the side of the pan and then add in more oil (if needed) then add in the tempeh/tofu and plant-based meat.

Season with some kecap manis (see homemade recipe here) and then mix well. Cook for 2 minutes over medium high heat.

Add in the shredded cabbage. Cook the cabbage for 3 to 4 minutes over medium high heat until tender.

Add in the noodles to the pan.

Pour in the sauce.

Mix the noodles well and then cook for 2 to 3 minutes over medium high heat. Feel free to season with more kecap manis or chili sauce, if needed.

Taste the noodles and then turn off the heat if you’re happy with the taste and doneness of the noodles. Top with some sliced chili, if you&#039;d like. Enjoy these while freshly cooked and hot!

Stir-Fry

Stir-fried Cucumbers (Oi Bokkeum)

cucumbers (about 4 to 5 short varieties

salt

vegetable or canola oil

garlic

scallion (finely chopped)

sesame oil

sesame seeds (preferably crushed)

Cut the cucumbers in half lengthwise, and then thinly slice crosswise slightly diagonally. If the cucumbers are thin, you can simply cut into thin rounds.

Toss the cucumber slices with one and a half teaspoons of salt to coat evenly. Let sit for about 10 minutes.

Tightly squeeze out the water content from the salted cucumber slices. Don’t worry about bruising them. They will recover when stir-fried.

Heat a pan over high heat. Add 1/2 tablespoon of cooking oil. Quickly stir in the garlic. Add the cucumbers. Stir-fry for a minute until the cucumbers are slightly cooked. Do not overcook. Turn off the heat. Toss well with the scallion, sesame oil, and sesame seeds.

Hobak bokkeum

zucchini

saeujeot (salted shrimp) or salt

Cut the zucchini in half lengthwise (cut into quarters if using a round zucchini). Then cut crosswise into about 1/4 to 1/3-inch thick slices.

You can use saeujeot as is or finely chopped. This is very salty, so use 2 teaspoons first and add more if needed.

Heat a pan with the oil over medium high heat. Add the zucchini, garlic and saeujeot (or salt or fish sauce) to the pan. Cook for 2 to 3 minutes, stirring well. Add 2 tablespoons of water to the pan while stir frying. You can add another spoon or two of water if the pan is dry.

Add the scallion, sesame oil and sesame seeds. Continue to cook until the zucchini is softened and turns translucent, about 2 to 3 minutes. Do not overcook. Taste and add more salted shrimp or salt if necessary.

Which came first? Chicken and egg come together in this easy weeknight fix.

Chopped chilli chicken stir fry

purple eggplants, chopped if large

pea eggplants (from Asian grocers), blanched

spring onion, sliced

(75 grams) gluten-free chilli paste

red chillies, thinly sliced

Thai basil, leaves picked

Lilydale Free Range Chicken Mince

rice,

eggs,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Flavoured with a dry red curry paste, this squid stir-fry is hot and sour, with crunchy snake beans and baby corn.

Spicy stir-fried squid with snake beans and baby corn

squid, cleaned, tentacles and tubes separated

(60 milliliters) sunflower oil

tbs Thai red curry paste

onion,

red chillies, seeds removed,

snake beans, cut into 8cm lengths

baby corn,

tbs caster sugar

lime juice,

tbs fish sauce

Thai basil basil leaves

Bibigo Korean Mandu served with easy stir-fried cabbage, onions, carrots, and red pepper. Drizzled with a sweet and savory Asian sauce.

Better Than Take-Out Bibigo Mandu with Stir-Fried Asian Noodles

Bibigo Mandu

tbsp cooking oil

water (depending

purchased Soba, Udon, Ramen,

onion, chopped

cabbage, chopped

carrot, chopped

red bell pepper, chopped

cilantro & sesame seeds

oyster sauce

soy sauce

honey sugar

tsp rice vinegar

tsp sesame oil

In a wok or non-stick frypan heat neutral cooking oil on medium-high heat. Place in mandu, making sure they are separated. Allow to brown slightly for 2-3 minutes (depending on the heat of your pan).Depending on the size of your pan, you might need to do this in batches.

When the bottoms of the mandu are slightly browned (the oil will be spitting a little bit), very *carefully* add enough water to just cover the bottom of the pan, making sure to hold a tight-fitting lid over the cooking section to avoid splattering oil &amp; water. (see video)Quickly cover the pan and allow to steam until the water is evaporated and the mandu is cooked through - about 5 - 7 minutes. Once the water is starting to evaporate, the mandu will continue to brown on the bottom - monitor to make sure they don&#039;t burn. Remove from the pan and set aside.

For the mandu

In a jar with a tight-fitting lid combine all ingredients and shake. Set aside until needed.

For the sauce

Prepare the noodles according to package directions and have standing by to add to the stir fry pan. (I use soba noodles which just require a quick microwave to soften them).

Wipe out the pan and place on medium-high heat. Allow to come to temperature then add neutral cooking oil and the onion &amp; carrot. Stir fry until barely starts to wilt and color on the edges. Add the cabbage and red bell pepper. Continue to stir-fry, turning frequently until the veggies are crisp-tender.Push the veggies to the edges of the pan and add the noodles to the center. Add the sauce and incorporate everything together, allowing the sauce to bubble until caramelized, coating the noodles and the veggies. (see video)Turn out the mixture onto a serving platter and top with the cooked mandu. Garnish with chopped cilantro and sesame seeds (optional). Or, serve in the frying pan, wiping down the edges.

For the Noodles

Korean rice cake dish that originated from royal court cuisine! Mildly flavored with a soy sauce based sauce.

Gungjung Tteokbokki (Royal Court Rice Cake)

garaetteok/tteokbokki tteok (about 2-inch long pieces)

beef

shiitake mushrooms (fresh

carrot

sweet onion (thinly sliced)

scallions

cooking oil

rice wine (or mirin)

sugar

sesame seeds

pepper

ginkgo nuts or pine nuts

Mix the sauce ingredients well and set aside. Bring water to a boil in a medium size pot. Add the rice cake pieces. Boil until all the pieces float to the top. The time required will vary depending on the condition of rice cakes. The rice cakes will be very soft when cooked, but they will become harder as they cool. Drain them out with a sieve. Do not rinse. Mix with 2 tablespoons of the prepared sauce. Set aside.

Thinly slice the beef into about 2-inch long strips. Cut stems off the mushrooms and slice into thin strips. Place the beef and mushrooms in a bowl, and mix in a tablespoon of the prepared sauce. Marinate while preparing the other ingredients.

Cut the zucchini in half lengthwise and then thinly slice crosswise and slightly diagonally to make the cuts longer. Generously sprinkle salt over zucchini slices, and set aside for 10 - 15 minutes. Squeeze out excess liquid from the zucchini by hand. In a lightly heated and oiled skillet, stir fry the onion, carrot, and zucchini over medium high heat, about 2 minutes. Add the scallion at the end (not in the photo). Transfer to a bowl.

In the same skillet, cook the beef and mushrooms over medium high heat until the meat is cooked through, 1 to 2 minutes. Reduce the heat to medium low. Add the rice cakes and stir fry for another minute or two. Turn the heat off.&nbsp;

Add the rice cakes to the bowl with the vegetables, along with the optional ginkgo or pine nuts, and the remaining sauce. Toss well to combine everything well. Adjust the seasoning with additional soy sauce or sugar as necessary. Serve warm.

Stir-fried Cucumbers with Hot Spices By Ken Hom 'This is a simple stir-fried cucumber dish inspired from my trips to western China. Once the ingredients are assembled, it is very quick to cook and the chilli oil and ginger contrast well with the cool, crisp cucumber. Once you get into the habit of cooking cucumbers, you will be delighted by their transformation into a greater tasting vegetable.' &ndash; Ken Hom

Stir-fried Cucumbers with Hot Spices By Ken Hom

cucumbers (about 2)

Tbsp oil

Tbsp fresh ginger, finely chopped

Tbsp spring onions, finely sliced

water

Tbsp Lee Kum Kee Black Bean Garlic Sauce

tsp Lee Kum Kee Chiu Chow Chilli Oil

tsp salt

tsp sugar

tsp black pepper

tsp Lee Kum Kee Pure Sesame Oil

coriander,

Peel the cucumbers, halve them lengthways, then scoop out the seeds. Dice the cucumbers into 2cm cubes. Toss with the salt marinade and mix well.

Leave the cucumber cubes in a colander for 20 minutes to drain the excess water. Rinse it in water and blot them dry with kitchen towel.

Heat oil in a wok or large saucepan until it is slightly smoking, add the ginger and spring onions, and stir-fry for about 30 seconds.

Add the cucumbers and seasoning and keep stirring for another 30 seconds until they are well coated with the spices and flavours.

Add the water and continue to stir-fry over high heat for 3-4 minutes until most of the water has evaporated and the cucumbers are softened. Add the garnish and dressing. Serve immediately.

A spicy stir-fried chicken dish made with boneless chicken pieces, rice cakes (tteokbokki tteok), green cabbage, sweet potato, and other vegetables.

Dak Galbi (Spicy Stir-fried Chicken)

chicken thighs

green cabbage

potato

tteokbokki tteok 떡볶기 떡 (10 to 12 pieces), rice cakes

kkaennip (깻잎), perilla leaves

cheese (mozzarella, pizza blend, etc.) or more to taste -- optional

lettuce

gochugaru, 고추가루 (Use 1 to 1.5 TBS

Korean curry powder

rice wine

corn or oligo syrup (or more sugar)

gochujang, 고추장

ginger

servings cooked rice

dak galbi sauce

Soak the rice cakes in cold water for about 20 minutes.

Mix all the sauce ingredients well in a bowl.

Cut the chicken into bite size pieces.

Combine the chicken pieces with the sauce (reserving one tablespoon if you’re going to make fried rice at the end) and marinate while preparing vegetables.

Cut the sweet potato in half lengthwise and then thinly slice crosswise and slightly diagonally. Cut the cabbage, kkaennip, and scallion into small pieces.

Heat a pan  over medium high heat. You can add a tablespoon of oil if you want, but it should not be necessary. Add the chicken, sweet potatoes, rice cakes, and cabbages. Cook for 5 minutes, stirring occasionally. Lower the heat if the ingredients (especially the rice cakes) stick to the pan and browns too fast. The steam from the vegetables should keep them from sticking to the pan, but you can also add about 1/4 cup of water.

Add the kkaennip and scallion and cook for another 3 to 4 minutes until the rice cake and the sweet potato pieces turn soft. By then the chicken should be cooked through as well. If using cheese, you can add it in this step with 2 to 3 minutes remaining.

Reheat the pan over medium heat with any leftover chicken and vegetables and 1 tablespoon of sesame oil. Add the rice to the pan along with the reserved sauce. Stir constantly until everything is well incorporated and the clumped up rice is broken up, about 5 minutes. You can add a little bit of soy sauce or gochujang if you need more seasoning. Scrape up the flavorful brown bits from the pan while stirring. Tear or crumble the dried seaweed sheet (gim) into small pieces, and stir into the rice. Finish off with the sesame seeds and a drizzle of sesame oil if you want.

Optional Fried Rice

A versatile and low-fat side that goes well with other Chinese dishes

Thin-stemmed broccoli with hoisin sauce & fried shallots

vegetable oil

shallots

thin-stemmed broccoli

hoisin sauce

Heat 2.5cm of oil in a small saucepan until a small piece of bread sizzles. Add the shallots and garlic, and fry for about 2 mins or until golden. Drain on kitchen paper and sprinkle with salt.

Bring a large pan of water to the boil. Add the broccoli and blanch for 5-10 mins until just cooked, then drain. Serve immediately on a large platter drizzled with the hoisin sauce and sprinkled with the fried garlic and shallots.

Kimchi is stir-fried with pork and served with sliced tofu that has been boiled, steamed, or pan-fried.

Dubu Kimchi (Tofu with Stir-fried Kimchi and Pork)

kimchi

pork or pork belly

18- oz package tofu

Cut kimchi and pork into bite sizes. Thinly slice onion and scallions. In a large bowl, combine kimchi, pork, onion, scallions and the remaining ingredients and mix well. Let it stand for 15 minutes.

In a medium size pot, bring about 4 cups of water to a boil. Cut the tofu into two blocks. Reduce the heat to medium high, and add the tofu. Gently boil for 5 minutes. Carefully transfer the tofu to a colander to drain. Cut each block into about 1/2-inch thick slices.

Heat a large pan over medium high heat and add the kimchi and pork mix. Cook until the kimchi becomes soft, the pork is cooked through, and most of the liquid generated during the cooking process is evaporated, about 5 - 6 minutes.

Arrange the tofu slices nicely on a plate leaving an open space in the middle part. Place the stir-fried kimchi and pork in the middle and serve. Or, you can serve the stir-fried kimchi and tofu side by side.&nbsp;

For the sauce, simply mix all the ingredients together (kecap manis, veg oyster sauce, chill sauce, dark soy sauce ketchup).Feel free to add more or less chili sauce depending on your desired spice! You can easily add more kecap manis (see homemade recipe here) later on, to taste, if needed.

Classic beef stir fry is a quick, easy, healthy meal for busy weeknights, combining tender strips of beef with mixed vegetables in a tangy, savory, slightly sweet stir-fry sauce to enjoy with rice or noodles!

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Top 18 stir fried recipes from across the web

The most viewed stir fried recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Mie Goreng (Indonesian Fried ...

Stir-fried Cucumbers (Oi Bokkeum)

Hobak bokkeum

Chopped chilli chicken stir fry

Spicy stir-fried squid with snake b...

Better Than Take-Out Bibigo Mandu w...

Gungjung Tteokbokki (Royal Court Ri...

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The most viewed stir fried recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine