Veggie noodle stir-fry | Vegetable recipes | Jamie Oliver recipes (2024)

FAQs

How to make stir-fried vegetables with noodles? ›

Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins. Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.

Aromatics in first- onion, leeks, garlic, ginger, chilli. Firm vegetables in second – like carrot, capsicum/bell peppers, stems of Asian Greens (Buk Choy in this recipe), zucchini / courgettes, eggplant, asparagus, canned baby corn, green beans, okra. Quicker cooking vegetables added next- snow peas, kale, cabbage.

Any noodle can be a stir-fry candidate. If this is your first noodle stir-fry, stick with standard lo-mein egg noodles — preferably fresh noodles, if you can find them. They are easy to work with and make a great stir-fry.

Stir fry cooks fast and hot so make sure you are using your heaviest frying pan or wok and are stirring continuously. Don't overload your wok as the ingredients will become soggy. You can cook things in batches if necessary, for example, you can cook the protein first and set it aside to add back in later.

Ketchup Is The Secret Ingredient For A Top-Notch Stir Fry.

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

"Tomatoes should never go in a stir fry — not at all." Chef Natasha Ford adds that they're too mushy. "They would just make your stir fry soupy," she says. "If you really want to use them, keep them as fresh and uncooked as possible.

So many different oils, the good news is you can stick with what you know – canola is great! The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.

Generally the noodles used for stir-frying have to be presoaked or boiled before they can be used. Stir-Fried Noodles: If you are using egg noodles, wheat noodles, or buckwheat noodles, boil the noodles to the proper doneness.

Dark soy sauce has a more intense flavour and stains the noodles a beautiful mahogany colour you can see in the photo below. The light soy sauce adds extra savour without too much colour so the sauce doesn't get too dark.

What is the secret ingredient in Chinese noodles? ›

Sometimes additives like fat, alkalis, or other ingredients are incorporated into the dough to improve texture or to facilitate extensibility. The most common and traditional additive is a mysterious powder called penghui, which is derived from a desert plant called penghuicao (halogeton).

The thing that distinguishes Chow Mein from other stir fried noodles are the type of noodles used. Chow Mein noodles are thin crinkly looking noodles that are lightly coated in flour.

Cook the dried noodles according to the packet instructions. If using dried rice noodles, I like to “cook” them simply by pouring over plenty of boiling water and leaving them in a bowl for 5 minutes or so. As with most recipes, it's better to use fresh rather than dried noodles.

Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.

Start with the hard vegetables like carrots and broccoli. Stir and scoop vegetables to the side to make room for more. Then add the softer vegetables, like sliced mushrooms and zucchini. Pour in some stock or water and always keep the veggies moving in the pan.