Noodle stir-fry is my go-to dish in case of intense hunger that needs to be satisfied within the span of 10 minutes. You can really adapt the recipe to whatever you have on hand, not unsimilar to broccoli stir-fry. The type of noodles is the Chinese or far East Asian type, known generally as chow mein. The ones I had on hand have seasoning pouches in them, but they are by no means essential to the recipe: soy sauce and oyster sauce will suffice. Vegetables of choice are flash-sauteed so as to not lose their crunch, then the boiled and drained noodles are stirred into it.
This quantity is enough for one very hungry person as a meal on its own, or as a side for two people.
1 pk dry noodles (individual sized)
1 Tbsp oil
2 cloves garlic
1 cup broccoli florettes
1 cup soy bean sprouts
In a pan or pot, heat the oil over med-high.
Crush the garlic under the flat side of a knife blade, add to oil.
Rinse the broccoli and bean sprouts, shake off excess water, and throw in over the garlic.
There should be a big sizzle ad splatter.
Cover immediately and let cook for 5 minutes, tossing about half-way through.
Meanwhile, cook the noodles by pouring boiling water over them and boiling for 2 or 3 minutes until tender but not mushy.
Drain the noodles and discard the water, saving just a couple of tablespoons.
Drop the noodles and reserved liquid over the vegetables.
Stir in the powder seasoning, if available in the noodle packet (though not essential), and soy and oyster sauces according to taste.
Stir until just combined, and serve immediately.
صحة و عافية
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