eatproof bowl for 5 mins. Stir to separate strands. Drain.
Place noodles in a medium heatproof bowl; cover with boiling water. Separate noodles with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until softened. Add ginger, garlic and chili pepper; stir-fry until fragrant. Add vegetables; stir-fry until tender.
Return beef to wok with noodles and sauces; stir-fry until heated through.
Heat oil in a wok or large frying pan on high. Stir-fry beef, onion and garlic for 5 mins, or until beef is browned all over.
Add curry powder and stir-fry for 1 min, or until fragrant. Add carrot and mushrooms and stir-fry for 3-4 mins, until softened.
Add stock, sauces and noodles and stir-fry for 1 min, or until combined. Bring to a boil.
Add peas and cabbage. Reduce heat to medium and cook, tossing occasionally, for 2-3 mins, until cabbage has wilted and peas are just tender. Ladle into take-out boxes or bowls.
arlic and ginger. Stir-fry 1 min. Add ground beef, stir-fry, breaking up lumps
Heat a wok or large frying pan over high heat. Add oil and swirl to coat base and sides. Add garlic and beef. Stir-fry for 5 mins, or until browned. Add 1 tbsp hoisin sauce and toss to combine. Add broccoli and cabbage. Stir-fry for 3-4 mins, or until tender. Add choy sum, noodles, oyster sauce, 1/2 tbsp sesame seeds and remaining hoisin sauce. Stir-fry for 3-4 mins, or until vegetables are tender.
Distribute between serving bowls. Serve sprinkled with remaining sesame seeds.
Combine beef, cornstarch and 1 tbsp fish
br>high heat.
Add beef and stir fry till brown.
Remove
auce in a small bowl, stir to combine and set aside
Cook the rice according to the package directions.
Heat the oil in a large skillet or wok on medium-high heat. Add the beef and stir fry for 2 mins. Remove from the skillet. Add the onion, garlic, beans, carrots and bamboo shoots and stir fry for 4 mins.
Mix the soy sauce, ketchup, cornstarch, sambal oelek and 1/2 cup water. Add to the skillet and cook for 1 min or until thickened. Add the beef and cashews and stir fry until heated through. Serve over the rice. Garnish with cilantro.
Heat a wok over high heat. Add 1 tsp oil and swirl to coat surface. Add eggs and cook gently for 1 min, or until just set. Set aside. Add remaining oil and stir-fry onion for 1 min. Add frozen vegetables and stir-fry for 3-4 mins, or until heated. Add lime juice, soy sauce and sugar and stir-fry for 1 min. Remove wok from heat. Add noodles and egg. Serve sprinkled with peanuts.
Heat a wok or frying pan over high heat. Add oil and swirl to coat surface. Add onion. Stir-fry for 1 min, or until starting to brown. Add vegetables and stir-fry for 2 mins, or until starting to soften. Add sauce and noodles. Stir- fry for 1 min, or until heated through. Add chicken and toss to combine.
Serve topped with green onions.
.Heat oil in wok or fry pan. Stir fry white parts of bok choy and leeks until almost tender.Add water and noodles. Cook until noodles are almost tender. Add green parts of boy choy and stir fry sauce. Cook until sauce is thicken. If it gets to thick, add a small bit of water to loosen up.
Combine marinade ingredients. Place beef strips in resealable plastic bag.
Pour this over the beef and toss. Set aside.<
lmost-ready when you begin stir-frying.
Combine cornstarch and
Cook & drain noodles per package.
Chop/dice pork steaks.
Chop green onions 1\" long and halved.
Cut red onion in wedges.
Heat wok or large frying pan over high heat.
Heat oil, add pork n pepper, stir-fry untill browned. (est 3 to 4 min).
Add onions, stir-fry for 2 minutes.
Add cabbage, carrot, noodles, sauce, and pepper.
Cook 3 min untill heated thru.
Heat oil in wok or large skillet until almost smoking.
Add garlic and beef, then scallops, and stir-fry about 30 seconds.
Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
Cut beef across grain at a diagonal
Heat oil in a large skillet or wok; add beef and cook, stirring constantly, until meat turns gray.
Remove meat and set aside.
In same pan, add water with bouillon in it, then add green pepper, onion and celery; cook about 12 minutes.
Add soy sauce, sugar, Chinese vegetables and mushrooms, stirring to mix thoroughly.
Add steak and cook about 5 minutes until heated thoroughly.
Serve immediately over cooked rice.
The vegetables should be a little crisp.
Stir-fry sesame seeds in wok for 1 min, or until golden. Remove from wok and set aside.
Heat half the oil in wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion, ginger and garlic until onion has softened. Add pepper and corn; stir-fry for 2 mins, or until pepper is just tender.
Return beef to wok with noodles, honey, teriyaki sauce and mirin. Stir-fry until heated through. Serve sprinkled with sesame seeds.