Dried noodles are a staple at our house. I rely on them whenever I need to lay a quick and easy meal on the table after a long day. They really are the next best thing to fresh noodles, especially since I live some distance from the Asian market. They store well in the pantry and most varieties can be cooked or reconstituted in under five minutes.
I have a good supply of egg noodles, wheat noodles, rice noodles, glass noddles, and vermicelli in my pantry. The varieties shown here are pretty inexpensive and may be easily purchased at any Asian grocery store.
Besides rice and glass noodles, there are also other gluten-free options available. I came across these noodles while shopping one day and picked up four different varieties – mung bean, sorghum, millet, and corn. I have yet to cook them but hope to do so soon. You can buy them on-line here.
Any kind of meat and vegetables may be added to this stir fry. Slices of pork, chicken, shrimp, squid, Asian style fish cakes, and crabsticks are all good. For the vegetables, napa cabbage, bok choy, snow peas, carrots, green beans, bean sprouts, and green onions will all work. Vegetables with the exception of carrots should, be added at the very end so that they remain fresh and crisp.
There are obviously two parts to the cooking of this stir fry. First, the egg noodles need to be boiled and drained. This only takes a few minutes. A little oil is added to the cooked noodles to prevent it from sticking or clumping together. The second part is the actual stir-fry itself and this also does not take long at all. Lunch or dinner should be ready in 30 to 40 minutes including prep work.
For this particular stir-fry, I chose to use flat cut egg noodles but any other kind will work too. The boiling time for the noodles may differ. Please read packaging instructions. If you are using beehoon or mai fun (thin rice sticks), they only need to be soaked and not boiled before doing the stir fry. The thicker variety do need to be precooked.
- 2 bundles flat cut dry egg noodles
- 6 oz (170g) boneless skinless chicken breast, cut into strips
- 2 tbsp canola oil
- 2 cloves garlic, minced
- 3 oz (115g) fish/crab sticks
- 1 carrot, peeled and julienned
- 8 oz (225g) bean sprouts, trimmed
- 2 green onions, sliced diagonally into 1-inch lengths
- 1 tbsp soy sauce
- ¼ tsp pepper
- 1 tsp Shao Hsing rice wine
- 1 tbsp dark soy sauce
- 1 tbsp fish sauce
Boil noodles for about 5 minutes or according to packaging instructions. Drain into a colander. Mix in a teaspoon of canola oil to prevent noodles from sticking.
Combine chicken and marinade ingredients in a bowl and allow it to sit for 10 minutes. Combine dark soy sauce and fish sauce in a separate bowl.
Heat oil in a wok or large fry pan. Stir in garlic for about a minute. Add chicken and let it cook for 3 minutes. Add crab sticks and carrots and continue to stir for another 2 minutes.
Now, add the noodles followed by the sauce. Stir to get noodles and ingredients well coated. This should take 2 to 3 minutes.
Finally add bean sprouts and green onions. Continue to stir for another minute. Do not overcook bean sprouts. They should remain crunchy.
Remove and serve immediately.
Enjoy…..and have a wonderful day!