Best 2 Asian Noodle Stir Fry Recipes

Embark on a culinary journey to the heart of Asia with our tantalizing Asian Noodle Stir-Fry recipes. This delectable dish offers a harmonious blend of flavors, textures, and vibrant colors, sure to captivate your taste buds. From the classic Pad Thai, brimming with the essence of Thailand, to the savory delight of Singapore Noodles, each recipe promises a unique gastronomic experience. Indulge in the aromatic magic of Vietnamese Vermicelli Stir-Fry, bursting with freshness and herbs, or savor the fiery kick of Szechuan Dan Dan Noodles, a symphony of bold flavors. These stir-fries not only cater to diverse palates but also present a vibrant array of vegetables, proteins, and delectable sauces, making them a feast for both the eyes and the palate. Prepare to tantalize your taste buds and embark on a culinary adventure with our Asian Noodle Stir-Fry recipes.

Here are our top 2 tried and tested recipes!

ASIAN NOODLE STIR-FRY

Asian Noodle Stir-Fry image

Fast cooking refrigerated pastas can turn anytime into pasta time. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (9 ounces) refrigerated angel hair pasta
1 package (10 oz.) julienned carrots
1 package (6 oz.) snow peas
2 cups cubed cooked chicken
1 can (11 ounces) mandarin oranges, undrained
2/3 cup stir-fry sauce
Chopped green onion

Steps:

Cook pasta according to package directions in a Dutch oven, adding carrots, snow peas and pasta at the same time; drain. Add chicken, oranges and stir-fry sauce; heat through. Top with chopped green onion.

Nutrition Facts :

ASIAN EGGPLANT AND NOODLE STIR-FRY

Asian Eggplant and Noodle Stir-Fry image

A versatile, quick and easy meat-free, mid-week meal. I use 20ml tablespoons for this recipe. Measure out all ingredients before commencing to cook. Sometimes I saute (then remove) some sliced chicken thigh meat before stir-frying the eggplant, or I add some sliced portobello mushrooms. In this case, use your judgment to increase the amount of the sauce ingredients if necessary. If you don't like chillies, omit. From Delicious magazine.

Provided by Daydream

Categories One Dish Meal

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12

Ingredients

200 -300 g dried flat egg noodles (I use Chang's)
3 -5 tablespoons vegetable oil (I use grapeseed)
1 red onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 -2 red chile, finely sliced (seeded if wished for less heat) (optional)
8 unpeeled baby eggplants, sliced finely on the diagonal
2 tablespoons brown sugar (or substitute palm sugar or jaggery if desired)
3 tablespoons light soy sauce
3 tablespoons oyster sauce (I use Chang's)
1 teaspoon toasted sesame oil
1 teaspoon asian fish sauce
2 spring onions, sliced

Steps:

Cook noodles according to packet instructions, drain and set aside.
Heat a little vegetable oil over a medium flame in a wok, and saute the onion, garlic and chilli, stirring frequently for 2 to 3 minutes. When the onion is soft, remove from wok and set aside.
Increase heat and add 2 tablespoons oil. Stir fry eggplant in batches for 2 to 3 minutes, stirring constantly until golden brown. Remove from pan and set aside.
Add remaining vegetable oil to wok with the brown sugar and cook 3 minutes until caramelized - be careful not to burn.
Add soy sauce, oyster sauce, sesame oil and fish sauce and stir until heated through.
Add noodles to the wok with the onion mixture and eggplants, and toss to coat with the sauce. Taste and add a little extra brown sugar if desired.
Serve garnished with spring onions and seasoned with a little salt (optional) and freshly ground pepper, to taste.

Nutrition Facts : Calories 979.7, Fat 29.1, SaturatedFat 4.2, Cholesterol 29, Sodium 2536.3, Carbohydrate 175.8, Fiber 77.2, Sugar 68.5, Protein 31

Tips:

Prep your ingredients: Chop, slice, and measure all of your ingredients before you start cooking to ensure a smooth and efficient cooking process.
Use a large pan or wok: A large pan or wok will help ensure that the noodles and vegetables cook evenly and don't become overcrowded.
Cook the noodles according to the package directions: Be sure to cook the noodles until they are al dente, or slightly firm to the bite, as they will continue to cook in the stir-fry.
Use a high heat: A high heat will help to quickly sear the vegetables and noodles, giving them a nice caramelized flavor.
Add the sauce gradually: Add the sauce to the stir-fry a little at a time, tossing the noodles and vegetables to coat them evenly. This will help to prevent the sauce from becoming too thick or overpowering.
Garnish with fresh herbs: Fresh herbs like cilantro, basil, or mint can add a pop of color and flavor to your stir-fry.

Conclusion:

This Asian Noodle Stir-Fry is a delicious and easy-to-make meal that is perfect for a quick and healthy weeknight dinner. With a variety of vegetables, protein, and noodles, this stir-fry is packed with flavor and nutrients. So next time you're looking for a quick and easy meal, give this Asian Noodle Stir-Fry a try.