Easy Chinese Style Take Away Noodles
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These easy Chinese style take away noodles are a wonderful, cheap dish that’s great to make for a quick weeknight dinner or lunch. A perfect Asian fake-away!
We LOVE anything Asian in our home, especially noodle dishes.
This is the simplest yet mouthwatering stir fry you can possibly make when you urge to fulfill your Chinese food cravings, but also have no much time to cook.
To make this dish your own, try a few different curry powders and spice blends in the broth – you’ll land on a wonderful sauce that can be your signature for your noodles.
Moreover, to cut prepping times even more, you can use a pre-packed stir fry veggie medley, available in most supermarkets in the salad aisle!
If you are looking for a low carb version, you should not miss this recipe.
Have fun and enjoy this easy noodles fakeaway!
How To Make Easy Stir-Fried Noodles
STEP 1 – PREPARE THE VEGGIES
The veggies are an important part of a stir-fry, so make sure to take care and time preparing them just how you’d like them.
Julienne the carrot, and then mince the garlic and ginger (you can use paste for an easier meal). Then, roughly chop the onion, cabbage, and the white part of the spring onions. Thinly slice the green part of the spring onions, and set it aside for a garnish on your final dish. It sounds a little odd, but spring onions make an amazing garnish!
STEP 2 – SOAK THE NOODLES
In a large bowl, soak the dry noodles in cold water for ten minutes or so until they’re softened. Drain, and then cut the noodles into shorter pieces if you need to. We’d recommend using scissors for this – it’s almost always easier.
STEP 3 – MAKE THE SAUCE
In a small bowl, whisk together both soy sauces along with the mushroom sauce, vinegar, sugar, spices, and water or stock. You can add in any assorted powders here too! We’d recommend going for a curry powder, but feel free to experiment with some other options from your supermarket – a peri powder could be a great change!
That sauce in the small bowl is our stir-fry sauce, we’ll be adding it later.
STEP 4 – STIR FRY
Now, heat the wok or large pan over high heat until a drop of water immediately evaporates upon contact with the metal. Then, you can add cooking oil, and swirl it around to evenly coat the sides of the pan. Stir fry the garlic, ginger, and the white parts of the onion until they’re aromatic – this should take about thirty seconds.
Toss in the cabbage and julienned carrots, and then stir-fry continuously for two minutes – at this point, the vegetables will be slightly wilted.
Now, give the sauce in the small bowl a quick stir, and then pour it into the wok. As it hits the metal, it should sizzle.
Now, add the noodles and continue to cook everything in the pan while stirring constantly. Make sure to fold the noodles over with your spatula so that the sauce spreads out well throughout them.
You want the liquid to be mostly absorbed by the noodles for flavor and for moistness in the dish. If the noodles are cooking too quickly, reduce the heat – you really don’t want them to dry out and stick to the bottom of the pan.
STEP 5 – FINISHING TOUCHES
Finally, switch off the heat under the pan. Stir in your sesame oil, and any additional salt if you need it. Scatter the spring onion garnish we made earlier on top of the noodles, and then serve immediately.
Easy Chinese Style Take Away Noodles
Ingredients:
200g Eggless Noodles (dry)
…for the stir fry…
3 tbsp Vegetable Oil
250 g Cabbage (I used Savoy)
100 g Bean Sprouts
1 Carrot (medium, julienned)
1 Onion (roughly chopped)
4 cloves garlic (finely chopped or 1 tsp powder or 1 tbsp paste)
1 tbsp Ginger (fresh, minced or paste)
3 Spring Onions (white and green portions separate)
…for the sauce…
2 tbsp Light Soy Sauce
2 tbsp Dark Soy Sauce
1 tbsp Spicy Mushroom Sauce* (mince mushrooms in chili oil – optional)
1/2 tbsp Balsamic Vinegar (or black Chinese vinegar)
1/2 tbsp Brown Sugar
2 tsp Toasted Sesame Oil
1 tsp curry powder
1/2 cup Water or Stock
1/2 tsp ground white pepper
Salt (if needed)
Method:
1. Prep the veggies: julienne the carrot, mince the garlic and ginger (if not using paste) and roughly chop the onion, the cabbage and the white part of the scallions (spring onions). Thinly slice the green part and set aside for garnish.
2. In a large bowl, soak the noodles in cold water for 10 minutes until softened. Drain and cut with scissors into shorter pieces, if needed.
3. In a small bowl, whisk together both soy sauces and mushroom sauce, vinegar, sugar, spices & powders, water/stock. This will be the stir-fry sauce.
4. Heat a wok or large skillet over high heat until a drop of water evaporates immediately on contact. Add cooking oil and swirl around to evenly coat the sides. Stir-fry the garlic, ginger, and white parts of spring onions until aromatic, about 30 seconds. Toss in the cabbage and julienned carrots, and stir-fry continuously for 2 minutes, until vegetables are slightly wilted.
5. Give the sauce a stir and pour it into the wok. It should sizzle as it hits the hot surface.
6. Add the noodles and continue to cook, stirring constantly and folding the noodles over with your spatula, until liquid is mostly absorbed. If the noodles are cooking too quickly, reduce the heat— you don’t want them to dry out and stick to the bottom.
7. Switch off heat. Stir in sesame oil and additional salt if needed. Scatter on the green part of the spring onions saved for garnish and serve immediately.
