Simple Stir-fried noodles full of vegetables, egg and tons of flavour! Indo-Chinese at it’s finest, because this one is homemade!
I am feeling a little abashed to be posting these, because it is such a simple thing, but whenever I make them, everyone seems to love it. This is my version of a very simple Stir-fried Noodles. It is quick, simple and delicious! Also, my go-to meal when just thinking about what to cook for dinner simply hurts my head. All you need are a few ingredients, all of which are almost always perpetually stocked in my home.
I absolutely love these not just because they are basically child’s play, but because every time I switch up the vegetables used, it tastes different, making it impossible to get tired of these, EVER! Here, I’ve listed the basic ingredients you’ll need to make this simple, yet awesome dinner but adapt it to your pantry and tastes and make it your own!
Choosing the right noodle
Choosing the right noodle is half the work done. There’s usually either flat or round, which is what you usually find in supermarkets. The shape almost never matters, but size does. Choose a noodle with medium thickness. Too thin and it looses itself among the vegetables (looking at you ‘angel hair’). Too thick and it becomes flavorless and dough-y. When perfectly sized, the vegetables and the flavours blend into a perfect harmony, creating a perfect meal!
If you are in India, try the Dragon Noodle brand. They have vegetarian, egg and chicken options. You may choose whichever you prefer. (I depleted the stock I brought back from India, but as soon as I get my hands on them again, I’ll update the picture here). If you are in the US, any Asian brand will do, but make sure you check the ingredients to make sure it does not contain any elements that you cannot eat (meat, seafood or egg).
One sauce to rule them all
I always keep the Ching’s All-in-one Stir fry sauce in stock. You’ll find this in all Indian groceries (even in the US). If you can’t get your hands on these, make your own sauce blend by combining dark soy sauce + tomato ketchup + red/green chilli sauce. But if you manage to find this, grab a bottle, because it’s the only one you’ll need for any and all stir-fry you ever will make!
Get the flavour in the oil
A stir-fry with no flavour is just dissapointment in a bowl. So get the flavour to seep through by steeping the oil with it. Start with oil – I use chilli oil to start with. To it, add ginger and garlic. Place this on the heat and let it warm up together. This way, you don’t burn the garlic and the flavours just steep in, and coats everything it touches with deliciousness.
Once the oil is ready, throw in the vegetables. Remember, high heat, and keep moving the vegetables. You want it to cook and yet stay crisp. Oh, and don’t add salt until the end, you don’t want to wilt the vegetables.
Add sauce+pepper+chilli flakes to the vegetables, and if adding eggs, just slide the vegetables to the side and let the eggs cook in the side. Finally toss in the noodles. If you have shredded chicken at hand, get that in there too! That’s just about it!
Get in there and devour it straight off the pan. I do sometimes, well most of the time and there’s no shame in it girl! No shame!
Few more things to remember…
– Drain and rinse cooked noodles with cold water to remove starch. This will ensure non-sticky noodles. Alternatively, you can toss a spoon of oil, but I prefer the cold water method better.
– All stir-fry dishes need to be cooked on high heat. That way, the vegetables cook yet stay crisp.
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.
Ritesh Sharma says
wow great recipe!!! so excited to make this dish
Thanks for sharing.
Ryan says
I spent a few weeks on Mauritius and became addicted to fried noodles. This receipe is the closest thing I’ve found to replicating the vendors I had there. Thanks very much for sharing!
Tina Dawson says
I’m so happy to hear that!!!!
Karyl Henry says
These noodles look so good! I love how it’s such a simple recipe. I’ll definitely be pinning these to make. Thanks for sharing
Tina Dawson says
Thanks so much Karyl! I hope you like them as much as I do! It’s a favourite weeknight meal at my place!
cakespy says
Perfect. And you posted this on my birthday, so I am extra friendly toward this recipe 🙂 Love stir-fried noodles!
Tina Dawson says
Happy Birthday Jessie! I hope you had a lovely day with a bowl of this stir-fry! 🙂
Tracy | Baking Mischief says
I love stir fried noodles! This looks so good, and thanks for the tip about the stir fry sauce. I’ll definitely have to keep an eye out for it.
Tina Dawson says
Thanks a lot Tracy! So glad you like it!
Patricia @ Grab a Plate says
I could eat stir-fried noodles all day, every day! These look wonderful, and so easy to make! I’ll need to be on the lookout for Ching’s sauce. Delicious!
Tina Dawson says
Thanks Patricia! You’ll love it!
Jamie | The Kitchenarium says
I love a quick dinner like this. For me it is a great way to sneak in all those vegetables and watch the kiddos happily devour them 🙂
Tina Dawson says
Me too Jamie! In these noodles, it’s so hard to forget it’s stock full of vegetables!
sue | theviewfromgreatisland says
I’ve always associated stir fry noodles with Asian cooking, so I’m super excited to try these!
Tina Dawson says
Thanks Sue! Please let me know if you try these!
Suzy | The Mediterranean Dish says
This one is meant for me! Love noodles!
Tina Dawson says
Me too Suzy!