Stir-fry Noodle Dishes Recipe

Inspired by Riceworks Asian Street Food Meridian

Time40m

Serves4

A selection of stir-fry noodle dishes with your choice of protein.

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Ingredients

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Noodles

7.05 oz (200 g) Rice noodles

2 1/8 cup (500 ml) Water

Protein

8.82 oz (250 g) Chicken breast, sliced

7.05 oz (200 g) Tofu, cubed

8.82 oz (250 g) Shrimp, peeled and deveined

Vegetables

1 whole Bell pepper, sliced

1 whole Carrot, julienned

5.29 oz (150 g) Broccoli florets

3 1/2 oz (100 g) Snow peas

2 whole Green onion, chopped

Sauce

3 3/8 tbsp (50 ml) Aged soy sauce

2.03 tbsp (30 ml) Oyster sauce

1 tbs Toasted sesame oil

1 tbs Cornstarch

2 tbs Water (for cornstarch slurry)

Optional

1 tsp Chili Flakes

2 tbs Fresh cilantro, chopped

Method

Preparation

Prepare the Noodles

Soak the rice noodles in warm water for about 20 minutes or until softened. Drain and set aside.

Prepare the Sauce

In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, and 2 tablespoons of water to create a smooth sauce. Set aside.

Cooking

Cook the Protein

In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add your choice of protein (chicken, tofu, or shrimp) and stir-fry until cooked through. Remove from the skillet and set aside.

Stir-Fry Vegetables

In the same skillet, add a little more oil if needed. Add the bell pepper, carrot, broccoli, and snow peas. Stir-fry for 3-4 minutes until vegetables are tender but still crisp.

Combine Ingredients

Return the cooked protein to the skillet with the vegetables. Add the soaked noodles and the prepared sauce. Toss everything together to combine and cook for an additional 2-3 minutes until heated through.

Serve

Garnish with chopped green onion, chili flakes, and fresh cilantro if desired. Serve hot.