Chinese Stir Fried Noodles Guide

Method17 steps

1. 1

   Step 1: Choose either 100 g fresh noodles or 75 g dried noodles, then prepare only that choice according to its packet. Drain if required and loosen the noodles so they can be tossed in the wok.

   Uses 100 g fresh noodles, such as hokkien, only if choosing the fresh-noodle route · 75 g dried noodles, only if choosing the dried-noodle route · Water, only if needed to prepare the noodles according to their packet

2. 2

   Step 2: Slice the raw lean chicken (75 g) across the grain into about 0.5 cm / ¼ inch slices. Prepare 2 packed cups of vegetables in total: keep onion and florets together, firm vegetables such as carrot and stems separately, and leafy greens or bean sprouts for the final addition. Cut the firm vegetables thinly so they cook quickly.

   Uses 75 g raw lean chicken · 2 packed cups chopped mixed vegetables of your choice

   
3. 3

   Step 3: If using garlic (1) as a base flavour, finely chop the one clove with a knife and set it beside the wok.

   Uses 1 garlic clove, optional, finely chopped

   
4. 4

   Step 4: If using ginger (1 tsp) as a base flavour, finely chop and measure 1 tsp, then set it beside the wok.

   Uses 1 tsp finely chopped ginger, optional

5. 5

   Step 5: If using bird’s eye chili as a base flavour, finely chop and measure ¼–½ tsp according to your taste. Set it beside the wok with any other chosen base flavours.

   Uses ¼–½ tsp finely chopped bird’s eye chili, optional

6. 6

   Step 6: If using the optional hot sauce, measure 1 tsp Sriracha and set it aside for the final sauce addition.

   Uses 1 tsp Sriracha, optional

7. 7

   Step 7: If using sweet chili sauce (1 tbsp), measure 1 tbsp and set it aside for the final sauce addition.

   Uses 1 tbsp sweet chili sauce, optional

8. 8

   Step 8: Measure ¼ cup water for the sauce. If choosing a fruity variation, replace some or all of that water with pineapple or orange juice so the combined liquid is still ¼ cup. Set it beside the prepared Charlie sauce.

   Uses Water portion of the ¼ cup sauce liquid · Optional juice replacing some or all of the water

9. 9

   Step 9: If using rice vinegar (1 tsp) for tang, measure 1 tsp and set it aside for the final sauce addition.

   Uses 1 tsp rice vinegar, optional

10. 10

    Step 10: If using fresh coriander or Thai basil (2 tbsp), prepare 2 tbsp leaves and set them aside for the final addition.

    Uses 2 tbsp fresh coriander leaves or Thai basil, optional

11. 11

    Step 11: If using ordinary or garlic chives (2 tsp), chop and measure 2 tsp for the final addition.

    Uses 2 tsp chopped ordinary or garlic chives, optional

12. 12

    Step 12: If using Chinese five-spice powder (1 pinch), measure a pinch for the final sauce addition. Have all your chosen prepared ingredients beside the wok before heating it.

    Uses 1 pinch Chinese five-spice powder, optional

13. 13

    Step 13: Heat the 2 tbsp oil in a wok over high heat. If you chose any garlic, ginger or bird’s eye chili, add the prepared base flavours and stir-fry for about 10 seconds until fragrant without burning. If you chose none, proceed directly to the chicken.

    Optional base-flavour stir-fry · 1 minUses 2 tbsp cooking oil · Optional chopped garlic · Optional chopped ginger · Optional measured chopped chili

14. 14

    Step 14: Add the prepared chicken and any onion first. Stir-fry, then add florets, followed by thinly cut firm vegetables and stems, then quick-cooking cabbage or snow peas. Continue until the chicken is cooked through and reaches 74°C / 165°F and the vegetables are tender-crisp. Keep any leafy greens and bean sprouts out of the wok until the next step.

    Uses Hot oil with any chosen base flavours · Prepared raw chicken slices · Prepared vegetables for early additions

15. 15

    Step 15: Take the wok briefly off the heat. Add any reserved leafy greens and bean sprouts, the prepared chosen noodles, 2 tbsp stirred Charlie sauce, the measured ¼ cup water-and-optional-juice liquid and any chosen prepared extra flavours.

    Uses Cooked chicken and early vegetables · Reserved leafy greens or bean sprouts from the 2 cup vegetable allowance · Prepared drained chosen noodles · 2 tbsp prepared RecipeTin Eats Charlie stir-fry sauce · Measured ¼ cup sauce liquid · Optional measured Sriracha · Optional measured sweet chili sauce · Optional measured rice vinegar

16. 16

    Step 16: Return the wok to the heat and toss gently for about 1 minute, until the noodles are hot, any leafy greens have wilted and the sauce has thickened to coat everything. If it dries out too quickly, add only a little extra water as needed.

    Finish noodle stir-fry · 1 minUses Combined noodle stir-fry before final heat · A little extra water, only if the sauce evaporates too quickly

17. 17

    Step 17: Serve the finished noodle stir-fry immediately as one portion.

    Uses Hot finished one-person noodle stir-fry