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 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.
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.
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.
rying pan over high heat. Stir-fry pork and sausage for 4
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.
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.
In a shallow dish, combine chicken, fish sauce, sugar, lime juice, lemongrass and garlic. Cover and chill for at least 20 mins.
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry chicken for 2-3 mins, until browned. Add onion and marinade. Stir-fry for 1-2 mins. Add stock, cover and simmer for 1 min. Add broccoli and noodles. Stir-fry for 1-2 mins.
Serve topped with Vietnamese mint, if using.
Place the noodles in a medium heatproof bowl; cover with boiling water. Separate the strands with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry the beef, in batches, until browned. Remove from pan.
Heat the remaining oil in the wok. Stir-fry the pepper, mushrooms, ginger and garlic until the pepper is tender.
Return the beef to the wok with the noodles, sauces and onion; stir-fry until heated through.
Cook noodles according to package directions. Drain then rinse under cold water; drain again and set aside.
Combine tomato sauce, soy sauce, brown sugar and 2 tbsp water in a small bowl.
Heat an oiled wok or large skillet on high heat. Stir-fry pork until browned. Add green beans and stir-fry for a further minute. Add noodles and toss gently until ingredients are well combined. Stir in sauce mixture and cook for a further 1-2 mins until heated through.
Cook noodles in boiling salted water for 5 mins, or until just tender. Drain.
Meanwhile, heat a wok over high heat. Add oil and swirl to coat surface. Add onion and ginger. Stir-fry for 2 mins, or until tender. Add ground pork and cook, stirring to break up lumps, for 5 mins, or until browned. Add vegetables, oyster sauce, soy sauce and five-spice powder. Stir-fry for 2 mins, or until combined. Add noodles and toss to combine. Serve topped with cilantro.
hicken to the wok and stir-fry until heated through.
Spoon
Rinse noodles in strainer under hot water. Separate noodles with fork; drain.
Heat half of the oil in wok on high heat. Stir-fry chicken, in batches, until browned all over and cooked through. Remove from wok.
Heat remaining oil in wok on high heat. Stir-fry onion and garlic until onion softens.
Return chicken to wok with gai lan and sauces; stir-fry until gai lan just wilts. Add noodles; toss until heated through.
Place noodles in a strainer and rinse under hot running water. Separate with a fork and drain well. Set aside.
Heat 1 tbsp of oil in a wok or large skillet on high heat. Stir-fry chicken, in batches, for 2-3 mins, until cooked through and browned.
Heat remaining 1/2 tbsp oil in same wok on high heat. Stir-fry onion and garlic for 1 min, until onion starts to soften.
Return chicken to wok with broccoli and sauces. Stir-fry for 1-2 mins, until broccoli just wilts. Add noodles and toss well to heat through. Serve immediately.
Heat a wok or large frying pan over medium-high heat. Add vegetable oil and swirl to coat surface. Working in batches, stir-fry prawns for 3-4 mins, or until prawns curl and change color. Set aside.
Add ginger, chili, garlic and Chinese broccoli. Stir-fry for 1-2 mins, or until broccoli wilts. Add prawns, sesame oil, oyster sauce and soy sauce. Stir-fry for 1 min, or until heated through. Remove from heat. Add herbs and toss to combine. Serve with rice.
he stir fry, and reserve the rest for leftovers or another recipe.
sugar or honey, and salt. Stir in the tofu. Cover and
Heat oil in large skillet.
Add chicken breast and stir-fry for 5 minutes.
Add Hidden Valley mix, vegetables and soy sauce. Stir-fry over medium heat about 5 minutes.
Serve over chow mein noodles or Chinese rice.