Learn how to make your own Chinese Stir Fry Noodles without using a recipe!
And I swear, Ive never had a disaster failure.
Veggies are good for you!)
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Cook the dried noodles according to the packet instructions.
As with most recipes, its better to use fresh rather than dried noodles.
Protein use whatever proteins you want, meat, shrimp or tofu.
For meat, slice it against the grain.
Slice the meat thinly so it cooks quickly 1/4 / 0.5cm slices.
The secret is tenderising the meat a method calledvelveting.
But hey, if that works for you, then go for it!
Firm vegetables (eg.carrots, zucchini) slice into 1/5 / 3mm slices.
I like to cut carrots on the diagonal, then either vertically in half or sometimes I julienne it.
Leafy chinese greens (eg.
bok choy/pak choy/Chinese broccoli) separate leaves from stems, cut stems vertically into roughly 1/2/1cm sticks.
Green beans, snap peas, baby corn whole (trimmed).
Eggplant sliced into 1/3/1cm thick bite size slices.
Scallions / shallots either sliced thinly or into 2/4cm pieces.
Beansprouts use as is.
Real Chinese All Purpose Stir Fry Sauce this is my personal secret recipe which I shared earlier this week.
Its a versatile base for Chinese stir fries that you might store in the fridge for weeks months even.
Base Flavours these are the flavours that infuse into the oil before you add the other ingredients.
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Extra Flavourings these are the extra flavours you add when you add the sauce into the wok.
Ive provided my favourite variations in the recipe below.
Key Tip:Get all your ingredients / sauce prepared and ready next to the wok.
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I hope you find this guide useful!
A printable recipe with a condensed version of this guide is below.
