Best 2 Asian Noodle Stir Fry Recipes

Welcome to the realm of flavors and textures, where Asian noodle stir fry reigns supreme. This culinary delight, often a harmonious blend of vibrant vegetables, savory sauces, and tender noodles, offers a symphony of tastes and aromas that tantalize the senses. Embark on a delectable journey as we explore the diverse world of Asian noodle stir fry recipes, guiding you through a culinary adventure that promises to satisfy your cravings and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN NOODLE STIR-FRY

Asian Noodle Stir-Fry image

Fast cooking refrigerated pastas can turn anytime into pasta time. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (9 ounces) refrigerated angel hair pasta
1 package (10 oz.) julienned carrots
1 package (6 oz.) snow peas
2 cups cubed cooked chicken
1 can (11 ounces) mandarin oranges, undrained
2/3 cup stir-fry sauce
Chopped green onion

Steps:

Cook pasta according to package directions in a Dutch oven, adding carrots, snow peas and pasta at the same time; drain. Add chicken, oranges and stir-fry sauce; heat through. Top with chopped green onion.

Nutrition Facts :

ASIAN EGGPLANT AND NOODLE STIR-FRY

Asian Eggplant and Noodle Stir-Fry image

A versatile, quick and easy meat-free, mid-week meal. I use 20ml tablespoons for this recipe. Measure out all ingredients before commencing to cook. Sometimes I saute (then remove) some sliced chicken thigh meat before stir-frying the eggplant, or I add some sliced portobello mushrooms. In this case, use your judgment to increase the amount of the sauce ingredients if necessary. If you don't like chillies, omit. From Delicious magazine.

Provided by Daydream

Categories One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

200 -300 g dried flat egg noodles (I use Chang's)
3 -5 tablespoons vegetable oil (I use grapeseed)
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 -2 red chile, finely sliced (seeded if wished for less heat) (optional)
8 unpeeled baby eggplants, sliced finely on the diagonal
2 tablespoons brown sugar (or substitute palm sugar or jaggery if desired)
3 tablespoons light soy sauce
3 tablespoons oyster sauce (I use Chang's)
1 teaspoon toasted sesame oil
1 teaspoon asian fish sauce
2 spring onions, sliced

Steps:

Cook noodles according to packet instructions, drain and set aside.
Heat a little vegetable oil over a medium flame in a wok, and saute the onion, garlic and chilli, stirring frequently for 2 to 3 minutes. When the onion is soft, remove from wok and set aside.
Increase heat and add 2 tablespoons oil. Stir fry eggplant in batches for 2 to 3 minutes, stirring constantly until golden brown. Remove from pan and set aside.
Add remaining vegetable oil to wok with the brown sugar and cook 3 minutes until caramelized - be careful not to burn.
Add soy sauce, oyster sauce, sesame oil and fish sauce and stir until heated through.
Add noodles to the wok with the onion mixture and eggplants, and toss to coat with the sauce. Taste and add a little extra brown sugar if desired.
Serve garnished with spring onions and seasoned with a little salt (optional) and freshly ground pepper, to taste.

Nutrition Facts : Calories 979.7, Fat 29.1, SaturatedFat 4.2, Cholesterol 29, Sodium 2536.3, Carbohydrate 175.8, Fiber 77.2, Sugar 68.5, Protein 31

Tips for a Perfect Asian Noodle Stir-Fry:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Cook your noodles according to the package instructions. Overcooked noodles will be mushy and unpleasant to eat.
Use a large wok or skillet. This will allow you to cook the noodles and vegetables evenly.
Heat your wok or skillet over high heat. This will help to sear the noodles and vegetables and prevent them from sticking.
Add the noodles and vegetables to the wok or skillet in batches. This will prevent them from overcrowding and ensure that they cook evenly.
Stir-fry the noodles and vegetables for 2-3 minutes, or until they are tender. Be careful not to overcook them, or they will become mushy.
Add the sauce to the wok or skillet and stir to combine. Cook for an additional minute or two, or until the sauce is heated through.
Serve the noodle stir-fry immediately, topped with your favorite garnishes.

Conclusion:

An Asian noodle stir-fry is a quick, easy, and delicious meal that can be made with a variety of ingredients. By following these tips, you can create a stir-fry that is sure to please everyone at your table. So, next time you're looking for a quick and easy weeknight meal, give Asian noodle stir-fry a try!