The very asian noodle stir fry

Being Chinese, I have always wished I could have been japanese, or indian or italian, so I got to eat yummy delicious food every day. I mean, I know chinese food is yum, but when you eat it for the last decade or so of your life, it does get a bit tiresome.

When I think of it now, thanks to this awesome noodle stirfry recipe I can across one day, my views on chinese food have never been the same. I have to admit, this recipe isn't 100% chinese  because of the addition of gochujang, but I consider it chinese enough for me.  I have a little brother who is your typical picky-eater, yet he eats alot of food. I have to admit it, but it is hard to get him to try new stuff, but when he ate these noodles, even he couldn't stop.
The recipe is very simple, no fancy add ins. You can always cook some veges or meat at the start, but I personally like it plain.

This is ultimate comfort food, just slurp it up and enjoy.......

Serves 2:
2 bundles of chinese wheat noodles (100g), cooked to packet instructions. Alternatively, you can use another type of dry noodle like flat rice or udon.
1 tbs gochujang (korean red chilli paste), available at asian supermarkets.
4 tsp oyster sauce
4 tsp soy sauce
3 tsp dark soy sauce
1/2 tsp sriracha
2 cloves garlic
2 tsp sesame oil
1 tbs olive oil
Chopped spring onions and roasted sesame seeds to garnish

1. In a bowl, mix together oyster sauce, soy sauce, dark soy sauce and sriracha
Chop garlic as well, prepare gochujang and noodles. It is good to have everything by your side as stir frying  happens quite fast...
2. In a large pan, add olive oil and sesame oil and let the pan heat up a bit, 30 seconds. Then add garlic and gochujing.
3.Using chopsticks, (don't laugh, these are the best for stirfrys), stir your garlic around the pan.
4. Once garlic is sizzling (1 minute apprx) add your noodles. If you cooked your noodles a while ago beforehand, it might have clumped up. Don't worry, simply drizzle in a bit of oil and separate  the noodles with your chopsticks.
5. Toss and stir noodles until fully coated in gochujiang, it should be red by the way......
6. Add stir fry sauce spoonful at a time and toss well. Make sure your heat isn't on too high as the sauce will evaporate and leave an impossible to get rid of mark on your pan.
7. Stirfry noodles for around 3-4 minutes, or until you think it's right. Don't worry, the feeling will come.
8. Garnish with spring onions and sesame seeds, important!, this is what makes the noodles look pretty!



About me

Hi I'm Cindy.