Prepare vermicelli and Hokkien noodles according to package directions then
Combine hoisin sauce, soy sauce, sesame oil, chili flakes and sugar. Set aside.
Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat. Working in batches, stir-fry lamb for 2 mins, or until seared. Set aside. Wipe wok clean. Add remaining oil over high heat. Stir-fry garlic, onion, pepper and green beans for 2 mins. Return lamb to pan along with sauce mixture and noodles. Stir-fry for 2 mins, or until hot.
Distribute between serving bowls. Serve.
Heat 1 tbsp oil in a wok over high heat. Stir-fry chicken, in batches, for 2-3 mins, or until just cooked. Set aside. Add remaining oil and stir-fry onions, garlic and broccoli for 2-3 mins, or until onion softens. Add oyster sauce, chili sauce, chicken and noodles and stir-fry until and heated through. Remove from heat and toss with bean sprouts. Season. Serve sprinkled with peanuts.
b>noodles in a bowl and cover with boiling water.
Stand for
n 2 batches tossing frequently for about 2 minutes or until
In a wok (if you don't have a wok, a large frying pan is ok) stirfry chicken until golden and tender. Make sure to get rid of the excess liquid that comes from the chicken while cooking.
Add the garlic, onion, five spice, and black pepper and stirfry for a further 3 minutes until onion goes transparent.
Add the asparagus and noodles. Separate the noodles as you throw them in the wok. Stir fry for another 3 minutes.
Add the soy, oyster sauce and honey and stirfry for 5 minutes.
Serve hot straight out of the wok.
br>Combine all the ingredients for the sauce in a blender
n oil and let rest for 30 minutes.
Coat an
For the stock:
put all
eg.
Just before water for the noodles hits boiling point put
For the stock:.
In a
Place noodles in bowl and cover with
o coat all sides. Marinate for at least an hour.
oat the Tofu and refrigerate for an hour.
Mix cornflour
bsp curry paste and cook for 1 min, or until fragrant
Soak noodles in boiling water for 1 min. Stir to separate strands then drain.
Heat a wok or large frying pan over high heat. Add oil and swirl to coat. Stir-fry pork, in batches, for 3 mins, or until just cooked through. Transfer to a heatproof plate.
Add onion, asparagus and carrot and stir-fry for 2 mins. Add broccoli and garlic. Stir-fry for 2 mins. Return pork to wok along with noodles, stock, oyster sauce and sweet chili sauce. Stir-fry for 1 min, or until heated through. Serve.
Place noodles in a large heatproof bowl
Prepare noodles according to package instructions. Drain and set aside.
Meanwhile, heat oil in a wok over high heat. Saute tofu for 2 mins, until golden. Set aside. Reduce heat to medium. Stir-fry onion for 2 mins, until soft. Return tofu to pan along with tomato, spring onions and potato. Stir-fry for 2 mins.
Push vegetables aside and add eggs. When just set, mix in vegetables. Add tomato sauce, chili sauce, soy sauce and noodles. Stir-fry for 3-4 mins, until coated and heated through. Serve topped with sliced green chili.
stirring to break up lumps, for 7-8 mins, until browned
Steep hokkien noodles in boiling water for 2 minutes, separate and drain.
Heat extra light olive oil in a wok or large non-stick frypan and stir fry ginger, garlic and carrot strips for 1 minute and then add prawns and stir fry until just starting to turn pink and then add snowpeas, juice, fish sauce and sugar and stir fry until snow peas are tender and then add noodles and stir fry until heated through and then stir in coriander and serve immediately.