Friday, 16 October 2020

Stir fried Noodles

 Stir fried Noodles

Egg noodles

These noodles are wonderful to stir fry adding whatever you fancy eating at the time, or what you have in the fridge waiting to be eaten up!

Noodles are best when they are crisp and soft. It needs the contrast. To be able to achieve that - dunk the fresh egg noodles into hot boiling salted water. Do not over cook at this stage, remove the noodles and allow the water to be drained off. The noodles should be fairly 'dry' even if you have to leave them under a fan or in the fridge to help. Making small nests can help you fry them evenly and quickly.

Mis en place- things in place before your begin your cooking is very very important to get a good result. Chop your vegetables, keep the dishes to remove in ready, keep your sauces ready.

Serve immediately.


Serves 6

1 lb/ 1/2 kg egg noodles - fresh is best
Partly cooked in hot salted water and drained
divide into 4 nests or more

2 skinless, boneless thighs of chicken, thinly sliced
300 gm of shelled prawns

Marinated in a mix of
4 tbsp oyster sauce
2 tbsp hoisin sauce
2 tbsp soya sauce

If you wish to make it slightly spicy add a hot sauce or chillie flakes or chillies to the mix.

3 cupful of diced vegetables - fresh is best
green beans
shallot - onion

12 finely chopped green onions

liquid - chicken/vegetable stock or leftover orange juice to use as you need to 

In a hot wok add
1 tsp of oil and start frying the noodle nests one at a time.
Flip and move around, allow to get crispy on the bottom - a crusty golden brown is cooked enough - remove and keep aside. Continue to cook all of them.

Now keep adding a touch of oil and caramelise the green onion, the shallot onion and then the other vegetables. Add spoonfuls of liquid to release the caramelisation from the bottom of the pan. Remove and keep adding on top of the noodles. 
Lastly stir fry the protein of your choice. Chicken- prawn or beef.
Once cooked through toss the noodles and vegetables with the protein and serve in bowls.
Fry the eggs in your wok and top each bowl with one.
Serve immediately.

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala

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