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.