If you have some suitable vegetables in the kitchen, than this recipe is to be adapted to what you have! You also need those really cheap and nasty 2 minutes noodles – we all have them right?
Stir Fry Noodles Recipe
For the flavouring:
3 minced garlic cloves
diced half a red onion
15g minced ginger
50g spring onion (green onion)
30 ml soy sauce
Veggies: use whatever you have! Here’s what I used…
100 jullien red capsicum (red pepper)
200g bok choy
250g snow peas
The quickest way to make this dish is to prep your ingredients so you can cook the whole dish in a hot wok in minutes! I suggest when you’re about half way through prepping your veggies, pour boiling water over your noodles (1 packet per person, I used two in this dish). It’s really important to slightly undercook these noodles. I blame over cooked noodles as the main culprit to average stir frys (it’s all about being fresh and crisp!). To test the noodles I just try a little piece. If it still has a little crunch, it’s not cooked enough. But if there’s no crunch and it’s still a little firm, then that’s what you’re after (the noodles will continue to cook a little after you drain the water from them).
Once everything is prepped, and your wok is hot, cook the garlic, red onion and ginger for a minute (make sure they don’t burn!). Next add all your veggies you want cooked well (I added the capsicum and bok choy at this stage). After a few minutes I added the snow peas because I wanted these to taste feel fresh and crisp. After minute I added the coriander and spring onion, then stirred for 30 seconds before I added the noodles and soy sauce. Stir all the ingredients and taste. You might like some chilli, or some more soy sauce (depending on what kind you’re using some are stronger than others so beware and taste while going).
Serve immediately and enjoy.