stir fried noodles

This speedy, kid-friendly supper is a great way of cramming a good variety of vegetables into one meal

Quick chicken chow mein

garlic cloves,crushed

good chunk fresh root ginger,grated

red chilli,deseeded and chopped

soy sauce

tomato purée

chicken breasts,cut into chunky strips

egg noodles

carrots,cut into thin sticks

vegetable oil

pack beansprout

spring onions,halved and sliced into long strips

oyster sauce

Mix together the garlic, ginger, chilli, soy sauce and tomato purée, then add the chicken and leave it to marinate while you prep the rest of the ingredients.

Boil a large pan of water, add the noodles, broccoli and carrots, then cook for 4 mins before draining.

Heat the vegetable oil in a wok, tip in the chicken and its marinade, then stir-fry for 4-5 mins until cooked. Toss in the noodles, vegetables, beansprouts and spring onion to warm through, then mix the oyster sauce with 2 tbsp water and stir this in just before serving.

These addicting stir fried noodles are also known as Filipino Pancit Canton. With shrimp, vegetables, and deliciously simple flavors.

Stir Fried Noodles with Shrimp and Vegetables

lb. raw, tail-off shrimp

garlic

onion

green cabbage

carrots

dry pancit canton noodles

chicken stock

fish sauce

calamansi (or lime) juice

green onions

Mince the garlic and onion. Heat 1 tablespoon of oil in a large skillet. Add garlic and onion and stir-fry until soft, about 3 minutes. Add shrimp and cook, stirring frequently, until no longer translucent, about 3-5 minutes. Remove from heat and set aside.

Chop the cabbage and peel and grate the carrot. Add another tablespoon of oil into the skillet and stir fry the vegetables until tender-crisp, about 5 minutes. Remove from heat and set aside.

In a large pot, bring the chicken stock, soy sauce, and fish sauce to a boil. Add the pancit noodles and boil until the noodles are soft, about 5 minutes. Add the shrimp and vegetables to the pot and stir to combine.

Add the remaining tablespoon of oil to a large skillet and add the contents of the pot. Stir fry the mixture for about 10 minutes. When most of the liquid has been absorbed, remove from heat and stir in the calamansi juice. Top with sliced green onions.

Thick, chewy rice noodles cooked in a spicy and savoury sauce with garlic, onions, chili, tofu, and lots of fresh basil! Pad Kee Mao or Drunken Noodles are a famous dish in Thailand and you’d usually find them in simple road-side restaurants for take-out! This dish is quick, easy, and packed full of flavour!

Vegan Thai Drunken Noodles (Pad Kee Mao)

tbsp coconut sugar (or palm sugar)

tbsp water

tbsp vegetarian mushroom oyster sauce (see notes)

tbsp dark soy sauce

fish sauce ((see homemade recipe here))

tofu

noodles

tbsp neutral oil (divided)

green onions (sliced in to 2” long pieces)

garlic (minced)

red bell pepper (sliced)

white pepper (to season the tofu

2-3 bird’s eye chili (deseeded and sliced (see notes))

Simply mix everything together in a bowl until the sugar has dissolved and then set it aside. Feel free to adjust the measurements depending on your desired taste.

Sauce

If using tofu, press the tofu for 8 to 10 minutes to drain out excess water. I like to do this by wrapping the tofu in a towel and placing a heavy board or surface on top.

Afterwards, slice into 1”x2” (2.5 by 5 cm) strips or other shape of choice.

Tofu

Place the dry rice noodles in a heatproof bowl. Pour in boiling hot water until the noodles are completely submerged.

Leave the noodles to soak in the water for 8 to 10 minutes or until they’re not longer translucent and still very chewy. The noodles will turn chewy, white, and pliable. Drain from the water and set aside. I usually like to soak them in the water right before I start cooking so I can directly transfer the freshly soaked noodles in the pan.

Noodles

Heat a large pan or wok over high heat. Once hot, add in 2 tbsp oil. Sauté the onion, green onions, and garlic for 2  minutes or until tender and translucent.

Add in the bell pepper and cook for 2 to 3 minutes until tender.

Move the veggies to the side of the pan. Add in the remaining 1 tbsp oil.

Over high heat, add in the strips of tofu.

Pour in the vegan fish sauce and white pepper, to season the tofu. Flip over the tofu once golden brown to cook the remaining side.

When the tofu is golden brown, mix it in with the bell peppers and onions.

Move that aside and then quickly add in the chopped chili and fresh basil. Lower the heat to medium high and then mix everything together. Cook for 2 minutes or until the basil is slightly wilted.

Add in the rice noodles noodles to the pan. Then over medium heat, pour in the sauce mixture.

Mix well to completely coat the noodles.

Leave the noodles to simmer over medium high heat or until the sauce starts to boil. Mix every 30 seconds or so to prevent the noodles from sticking to the bottom of the pan. The chewy noodles will continue to cook and absorb the flavours from the sauce!

Turn off the heat and feel free to mix in more fresh basil leaves and chopped chili if you’d like!

Serve hot and enjoy!

Stir-Fry

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

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.

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.

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!

Miso paste is not just for soup. Here I&#x27;ve used boxed pasta and a handful of pantry items to create a flavorful stir-fried dish in just a few minutes.

Miso Stir-Fried Noodles (Vegan)

white miso paste

mushroom powder (optional)(or 1 teaspoon onion powder)

sweet soy sauce

chili sauce

water

head cabbage (or 3/4 if small head of cabbage), chopped

celery,

onion,

olive oil neutral oil

scallions

lime

pepper

Bring a pot of water to a boil. While you wait for the water, combine all the sauce ingredients in a bowl and set aside.

In a large pan or skillet, add two to three tablespoons oil and turn the heat up to medium-high. Add the onion and celery and cook for about three minutes until or until the onion slices start to brown in some parts. Stir the prepared sauce and add one or two tablespoons to the skillet along with the cabbage. Stir-fry for one minute. If your pasta is still cooking, turn off the heat. Stir once or twice to prevent any burns.

Once the water has boiled, add the pasta and cook according to package directions. Don&#x27;t overcook--it&#x27;s better to slightly undercook your pasta/noodles. Drain and immediately add to the skillet with the vegetables. Turn the heat back on to medium-high and add the sauce. If the mixture looks too dry, add another tablespoon or two of oil. Toss with tongs or two spatulas and make sure the noodles have been evenly coated with the sauce. You can cook for an additional two minutes to lightly toast the noodles. Turn off the heat. Plate and serve with the recommended garnish.

A classic Chinese dish of stir-fried egg noodles with shredded chicken breast. Experiment with different fish, meat or vegetables

Chow mein

tbsp sesame oil,plus 1 tsp

chicken

2½ tbsp groundnut oil

garlic cloves,finely chopped

mangetout,finely shredded

prosciuttoor cooked ham, finely shredded

tsp light soy sauce

tsp dark soy sauce

tbsp Shaohsing rice wineor dry sherry

tsp white pepper

golden caster sugar

spring onions,finely chopped

Shaoxing rice wineor dry Sherry

tsp sesame oil

Cook 225g egg noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp sesame oil and set aside.

Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 2 tsp Shaohsing rice wine or dry sherry, 1 tsp sesame oil, ½ tsp white pepper and ½ tsp salt for the marinade, mix well and then leave to marinate for about 10 mins.

Heat a wok over a high heat. Add 1 tbsp groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.

Stir-fry for about 2 mins and then transfer to a plate.

Wipe the wok clean, reheat until it is very hot then add 1½ tbsp groundnut oil.

When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds.

Add 50g finely shredded mangetout and 50g finely shredded prosciutto, and stir-fry for about 1 min.

Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy sauce,1 tbsp Shaohsing rice wine or dry sherry, ½ tsp white pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt.

Stir-fry for 2 mins. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.

Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately.

A tasty recipe for Singapore Noodles! Stir-fried rice noodles with madras curry powder,  vegetables and your choice of chicken, tofu or shrimp—a Chinese take-out menu classic that is easy to make at home - vegetarian adaptable and full of authentic flavor!

Singapore Noodles Recipe 

chicken or tofu cut into ¾ inch cubes

salt

wok oil oil oil

vermicelli rice noodles (don’t use more-see notes)

match stick carrots,

red bell pepper, thinly sliced

snow peas

garlic, rough chopped

eggs, whisked

red chili peppers

madras curry powder

turmeric

½ teaspoon salt, and more to taste

shaoxing wine (chinese cooking wine,

sesame oil

soy sauce (or sub-gluten-free soy sauce, like Braggs)

fish sauce (or sub vegan fish sauce)

sugar

Bring a medium pot of water to boil on the stove for the rice noodles.

Make the  Singapore Noodle Sauce, stirring the ingredients together in a small bowl. Set by the stove.

Prep the veggies: slice the onion, slice the bell pepper and chop the garlic, placing all by the stove, along with the carrots and snow peas.

Pat dry the chicken/tofu and cut into ¾ inch cubes. ( If using shrimp, leave whole) Heat oil in a wok, over medium heat and add ¼ teaspoon kosher salt directly into the oil. Swirl and add cracked pepper if you like, and when the oil is hot, carefully add the chicken/tofu/shrimp.  Using a metal spatula, stir, flip and let it get golden, being patient.  Place on a paper towel-lined plate.

Whisk the two eggs with a 3 finger pinch of salt in a small bowl. Set by the stove.

Add the onion to the wok and stir 3 minutes, on medium-high heat, until fragrant, then add carrots, bell pepper and snow peas and garlic. Continue stirring for just a couple minutes, until just wilted. Make a well in the center of the veggies, and add a drop of oil, then pour in the eggs, scrambling them and chopping them up a bit with the metal spatula. Incorporate them into the veggies, then slide the whole veggie egg mixture onto a plate, setting aside.

Place the noodles in the boiling water, turn heat off, and let stand 3-4 minutes before draining ( OR read directions on the package, every noodle brand is different) Drain when they are al-dente. Using kitchen scissors, cut the noodles into thirds or fourths (cutting is important!) and fluff them up a bit, pulling them apart with a fork or tongs.

Add 1-2 teaspoons oil to the wok, then add the cooked noodles and stir fry them a bit, over medium heat about 2-3 minutes, letting them soften a bit. Add the whole dried chilies, stirring 1 minute.

Spread the noodles out as best you can in the wok and slide the cooked veggies and seared chicken/ tofu/ shrimp back into the wok and sprinkle with 1 tablespoon curry powder, ½ teaspoon salt and ½ teaspoon turmeric and toss and stir until everything is evenly coated.

Pour the Singapore Noodle Sauce into the noodles. It will smell fishy at first but this will disappear. Toss and cook for about 1-2 minutes, until noodles are almost dry. Taste, adjust salt and heat. Add chili flakes for more spicy. More salt if it tastes bland.  Serve right away. Leftovers are delicious too.

This is a dry-style, Chinese Noodle dish, not meant to be saucy. 😉

Incredible, love it! Cannot wait to have this again and again and again!

I actually rate this recipe better than my local noodle shop. I used a dry white wine as it was all that I had at the time and it was sensational. I used dried chilli flakes for zing and mangrove honey for a little sweetness in the sauce. The turmeric is a nice touch. Thanks

So good! Thanks, Sylvia. Great detailed directions, very helpful, and I agree—cutting the noodles is very important, makes combining them with the veggie mixture so much easier. I used two Hodo brand veg-tofu burgers, sliced, to stand in for the chicken/tofu/shrimp (they browned and crisped up nicely), and scrambled tofu in place of the eggs. Super recipe.🙏🏼

Thankyou for this recipe. I Have a vegetarian in a family of carnivores, so I cooked the meat and some tofu separately and added them to the the bowls instead of the dish. Everyone loved it. It was full of flavour and texture, just awesome.

https://content.jwplatform.com/videos/xyQaQKUy.mp4

How to make Delicious Singapore Noodles! Stir-fried rice noodles with curry powder, vegetables and your choice of chicken, tofu or shrimp! A Chinese take-out menu classic that is easy to make at home – vegetarian adaptable and full of authentic flavor!

 How to make SINGAPORE NOODLES! 

Stir-Fried Ho Fun or Ho Fan is a savoury noodle dish that&#039;s distinct for its is the use of thick, flat noodles—usually around 3/4 to 1” thick that are called &#039;ho fun&#039; or &#039;ho fan&#039;. These are cooked with some tofu and veggies.

Stir-Fried Ho Fan or Ho Fun (Flat Rice Noodles)

1.1 lb fresh homemade rice noodles or sub dry wide rice noodles

Neutral oil (for cooking)

lb g extra firm tofu (drained

mushrooms

chinese chives (sliced)

onion (thinly sliced)

Sliced cabbage

Mung bean sprouts

tbsp soy sauce (or

tbsp vegetarian stir-fry sauce

chili garlic sauce

Heat a large pan or wok. Once hot, add in some oil. Pan fry the tofu strips until lightly golden brown, around 3-4 minutes. Move the tofu to the side of the pan.

Add in more oil and sauté the bell peppers and mushroomsms (or other veggies/mushrooms you’re using) until cooked through. Move them to the side of the pan as well. Add in the onion and sauté until translucent. Mix everything together and season with some soy sauce.

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Top 21 stir fried noodles recipes from across the web

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

Top Tags

Quick chicken chow mein

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