Discover the Top 10 Recipes to Make Delicious and Irresistible Stir-Fried Noodles at Home

The first noodle dish you must try is the legendary seafood stir-fried noodles. The simple combination of noodles with vegetables and seafood, seasoned to perfection, creates an extraordinary dish. On days when you crave something other than rice, and desire a unique, delicious, and nutritious option, this seafood stir-fried noodle dish is undoubtedly the right choice.

Ingredients:

• 6 fresh shrimps
• 250g squid (fresh)
• 1/2 pack pressed noodles (egg noodles or 4 packs instant noodles)
• 1/4 onion
• 2 stalks celery
• 50g Dutch beans
• 20g garlic
• 1 chili
• 80ml chicken broth
• 2 tablespoons soy sauce
• 5g sugar
• 1 tablespoon sesame oil
• 15ml white wine
• 15g cornstarch
• 1 carrot

Preparation:

Prepare the ingredients:

• Peel and slice the onion into wedges, peel and slice the carrot, and cut the celery into bite-sized pieces. Trim the Dutch beans, cut the chili into slices.
• Clean the squid, remove the outer membrane, and cut into 3cm thick rings. Peel and devein the shrimp, rinse them well.
• Marinate the squid and shrimp with 15ml white wine, 1/3 teaspoon salt, and 1/3 teaspoon pepper for about 5 minutes.

Prepare the noodles:

• Boil a pot of water, blanch the noodles for about 2 - 3 minutes until they are soft and separate, then drain in a colander and rinse with cold water.
• Heat 15ml cooking oil in a pan, stir-fry the noodles for about 5 minutes. Transfer the noodles to a plate after they become crispy.

Stir-fry shrimp, squid, and vegetables:

• Using another pan, sauté 1 teaspoon minced garlic in 15ml cooking oil, add shrimp and squid, stir-fry until golden, then transfer to a plate.
• Heat the pan with a little cooking oil, stir-fry onion and carrot together, then add Dutch beans and chicken broth, bring to a boil. Finally, add the seafood.
• Add 2 tablespoons soy sauce and 1 tablespoon sesame oil. Mix 15g cornstarch with 45ml water, then add to the vegetable pan, stir for 1 - 2 minutes until the sauce thickens. Add sliced chili.

Finished Dish:

• Place the noodles on a plate, top with the stir-fried vegetables, shrimp, and squid. Pour the freshly cooked sauce over the noodles, mix well, and it's ready to serve. If you're tired of rice over the weekend and crave noodles, this seafood stir-fried noodle dish is undoubtedly the right choice.
• The sweet taste of chicken broth combined with seafood, along with the crispy and melting texture of the noodles, the lush and colorful bunch of fresh vegetables, and the spicy kick of chili, all blend together to create a simple yet visually appealing dish.

Tired of the usual soft and chewy noodles? Try the crispy stir-fried noodles. The crunchy texture of the noodles creates an exciting and unique sensation compared to ordinary noodles. The crispy noodles, combined with flavorful sauce from vegetables and seafood, plus a bit of spicy chili sauce, elevate this dish to a whole new level. Save the recipe and head to the kitchen to impress everyone!

Ingredients:

• 400g noodles
• 100g pork tenderloin
• 1 squid
• 30g baby bok choy
• 1 carrot
• 2 tablespoons cooking oil
• 1/2 teaspoon sesame oil
• 1/2 teaspoon seasoning powder
• 1/2 cup chicken broth
• 1/2 heart
• 1 onion
• 1/2 broccoli
• 2 tomatoes
• 1 teaspoon oyster sauce
• 1 teaspoon soy sauce
• 1/3 teaspoon black pepper
• 2 tablespoons cornstarch
• 100g celery

Cooking:

Boil the noodles:

• Boil a pot of water. Add the noodles, stir gently to make the noodles tender. Once the noodles are tender and soft, remove them, rinse with cold water for about 30 - 45s. Shake the noodles to drain. Leave them at room temperature to reduce dryness.

Prepare squid and shrimp:

• Clean the squid, remove the membrane, cut it into flower shapes. Peel and devein the shrimp, marinate with salt and pepper.
• Cut the pork and heart into bite-sized pieces.

Prepare vegetables:

• Cut the broccoli into small pieces, blanch in boiling water. Peel and slice the onion, cut the baby bok choy into small pieces. Clean the celery, cut it into short pieces. Peel the carrot, slice it thinly.

Fry the noodles and stir-fry the ingredients:

• Heat oil in a pan, wait until it's hot, add the noodles and fry until golden, then transfer to a plate to drain excess oil.
• Continue to add cooking oil, stir-fry the onion until fragrant, add pork, heart, squid, shrimp, and stir-fry until cooked. Season with seasoning powder, oyster sauce, soy sauce, and black pepper according to taste.
• Add various vegetables, stir-fry, add chicken broth. When the ingredients are almost cooked, mix cornstarch with chicken broth, then pour slowly to create thickness for the stir-fry. Adjust the taste, add sesame oil, turn off the heat.

Finished Dish:

• Pour this stir-fry mixture onto the crispy fried noodles, sprinkle a little pepper, garnish with some cilantro. And enjoy right away.

For noodle enthusiasts, the legendary beef stir-fried noodles are a must-try. This dish perfectly combines the natural sweetness of beef with the sweetness of baby bok choy. A hint of mild spiciness from chili sauce blends with the rich and sweet flavor of the broth, making the stir-fried noodles more flavorful and providing ample nutrients for an effective workday.

Ingredients:

• 4 packs instant noodles
• 400g beef
• 500g baby bok choy
• 2 sprigs green onions
• Some cilantro
• 1 garlic
• 2 shallots
• 2 tablespoons cooking oil
• 1 tablespoon sesame oil
• A pinch of common spices (sugar/salt/seasoning/pepper)

Cooking Method:

Prepare and marinate the beef

• Clean and thinly slice the beef, place it in a bowl.
• Marinate the beef with 1 tablespoon seasoning, 1/2 tablespoon sugar, 1 tablespoon cornstarch, 2 tablespoons sesame oil, and 1/2 of the minced garlic. Mix well to let the meat absorb the flavors, then wrap it in plastic wrap and refrigerate for at least 30 minutes.
• Tip: To prevent the beef from being tough when cooking, marinate it with a little ginger or minced garlic after slicing.

Prepare the remaining ingredients:

• Remove the base of the baby bok choy, separate the leaves, cut any overly long stems in half, then wash thoroughly with salted water. Drain in a basket.
• Peel and mince the garlic. Remove the roots from the green onions and cilantro, clean the leaves, then cut them into short sections.
• Boil a pot of water, blanch the instant noodles until they are just tender, then scoop them out and drain.

Stir-fry beef noodles:

• Heat the pan until evenly hot, then add 2 tablespoons of cooking oil to coat the pan.
• When the oil is hot, add the minced garlic, stir-fry until fragrant. Then add the baby bok choy, season with 1 tablespoon seasoning and 1/2 tablespoon sugar, stir quickly to evenly coat the vegetables with spices.
• After 3 - 5 minutes, when the vegetables are slightly cooked, add the marinated beef to stir-fry over high heat, constantly turning to evenly cook the beef. When the beef is medium-rare and firm, add the boiled noodles and stir quickly with 1 tablespoon soy sauce and 1 tablespoon sugar.
• Mix the noodles with the vegetables and meat, season to taste. Then add green onions and cilantro, cut into sections, and a little ground pepper. Stir for another minute until the onions are cooked, then turn off the heat.
• Put the stir-fried noodles on a plate, the dish is ready to be served with soy sauce and spicy chili sauce.

Finished Dish:

• With simple ingredients and easy steps, everyone can make delicious beef and baby bok choy stir-fried noodles for the whole family to enjoy.
• Beef stir-fried noodles are a perfect combination of the natural sweetness of beef and the crisp sweetness of baby bok choy, with a touch of mild spiciness.
• This dish is ideal for breakfast, providing ample nutrients for an effective workday.

Introducing another delectable noodle dish with a distinct and enticing flavor - Hong Kong Style Stir-Fried Noodles. A dish so effortlessly simple that anyone, regardless of their culinary expertise, can master. The noodles are stir-fried to achieve the perfect balance of chewiness, coated in a vibrant golden hue from the flavorful blend of oil and rich broth, intertwined with a medley of vegetables, meat, and shrimp.

Ingredients:

• 2 packs shrimp-flavored instant noodles
• 10 shrimps
• 200g pork
• 20g carrots
• 20g onions
• 1 egg
• 30ml water
• 20g mushrooms
• 30g oyster sauce
• 1/2 tablespoon pepper
• 30g soy sauce
• 20g baby bok choy
• 3/2 tablespoons cornstarch mixed with water

Cooking Method:

Prepare pork and shrimp:

• Soak pork in salted water, rub thoroughly to remove blood and impurities, helping to eliminate any unwanted odor. After washing, thinly slice the pork and place it in a bowl.
• Clean the shrimps, drain, gently twist the shrimp heads 2 - 3 times, then pull gently to remove the shells completely. Peel off the shrimp skins.

Prepare other ingredients:

• Bring a pot of water to boil, blanch the noodles to loosen them, scoop them out and let them drain. Separate 1 egg, add it to the noodles, and mix well.
• Wash vegetables, peel and slice carrots, cut green onions into short sections, slice mushrooms thinly, and cut baby bok choy in half.

Pan-fry the noodles:

• Brush a little oil in a pan, wait until it's hot, then add the pre-mixed egg noodles. Pan-fry over medium heat until one side is slightly golden. Flip the noodles using a spatula and chopsticks to brown the other side.

Stir-fry the ingredients:

• Heat oil in a pan, when hot, add pork to stir-fry until it's slightly cooked. Add shrimps and continue to stir-fry.
• Add carrots, mushrooms, and onions, stir-fry together. Season with 30ml water, 30g soy sauce, 30g oyster sauce. You can also add baby bok choy at this point.
• Add 1/2 tablespoon pepper, 3/2 tablespoons cornstarch mixed with water. Stir until all ingredients are cooked, then turn off the heat.

Completion:

• Once all the ingredients are stir-fried, place them on top of the previously fried noodles.

Finished Dish:

• The crispy noodles paired with deliciously sweet stir-fried shrimp, meat, and a variety of fresh, aromatic vegetables. Your family is sure to love it. Give it a try!

Rush hour mornings call for a quick and delicious solution – enter the world of Egg-Infused Stir-Fried Noodles. The tender, flavorful noodles eagerly await the cascade of a perfectly fried egg, creating a symphony of richness and aroma in under 10 minutes. Simple yet satisfying, this dish ensures a dynamic start to your day.

Indulge in the delightful flavors of 6. Seafood noodles with sautéed vegetables. A perfect fusion of succulent seafood, tender egg noodles, and a medley of fresh vegetables. Experience the harmony of textures and tastes in every bite.

Embark on a culinary journey with the exquisite Seafood Noodle Stir-Fry. A symphony of flavors awaits as you savor the goodness of shredded abalone, savory egg noodles, and crisp, vibrant veggies. A tantalizing dish that delights the senses.

Ingredients:

• Instant noodles 2 packs
• Fish balls 500 gr
• Chinese broccoli 300 gr
• Choy sum 300 gr
• Carrots 2
• Shiitake mushrooms 200 gr
• Cilantro 2 sprigs
• Purple onions 2
• Cooking oil 1 tablespoon
• Common spices a pinch

Preparation:

• Clean choy sum, cut the tough stems, keeping the green leaves. Cut Chinese broccoli into bite-sized pieces, rinse, and drain.
• Peel and clean carrots, thinly slice. For shiitake mushrooms, remove the stems, rinse, and drain.
• Clean fish balls, drain. Peel and finely chop purple onions. Remove roots from cilantro, rinse, and drain.
• Blanch carrots, choy sum, Chinese broccoli, and shiitake mushrooms in boiling water for about 2 minutes. Quickly remove and drain in a basket.
• Place instant noodles in a bowl, pour boiling water for about 1 - 2 minutes. Test the softness of the noodles, then remove and soak in cold water for about 2 minutes. Drain.

Saute vegetables:

• Heat a pan over medium heat, add 1 tablespoon of cooking oil, wait for the oil to heat, then sauté chopped purple onions until fragrant. Once fragrant, add Chinese broccoli, shiitake mushrooms, carrots, and choy sum, stir-fry for about 2 minutes.
• Season with 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of broth powder, 1 teaspoon of MSG, and mix well.

Stir-fry fish balls with noodles:

• Next, add fish balls and noodles, stir well for an additional 2 minutes. Adjust the seasoning to taste, then turn off the heat.
• Plate the noodles, sprinkle with a little pepper, and garnish with cilantro. Ready to enjoy!

Ingredients:

• Fresh noodles 300 gr (egg noodles or packaged noodles)
• Roma tomatoes 50 gr
• Carrots 50 gr
• Leek 50 gr
• Shiitake mushrooms 100 gr (use mushrooms according to preference)
• Bean sprouts 50 gr

Preparation:

• Peel and clean carrots, then cut into small, thin strips. Rinse Roma tomatoes and cut them in half.
• Clean and finely chop leeks. For the leaves, cut them into pieces about 4 - 5 cm long, then split them into strands about 1 cm in size.
• Clean celery and cut into pieces about 3 - 4 cm long. Clean mushrooms and cut or tear them into bite-sized pieces.
• To prevent the noodles from sticking together, blanch them in boiling water. Quickly blanch and gently stir for about 2 - 4 minutes, then remove the noodles. Adding a little cooking oil while blanching can make the noodles shinier.
• After removing the noodles, place them immediately in a bowl of cold water to maintain their firmness.
• For packaged noodles, place them in a bowl and pour boiling water over them. Cover for about 3 - 4 minutes until the noodles are cooked, then drain the water.

Stir-fry noodles:

• For this dish, you need to stir-fry the noodles first and the vegetables later. After that, mix the noodles and vegetables together to keep the vegetables crisp and maintain their color and flavor.
• Heat 1 tablespoon of cooking oil until hot, then sauté half of the chopped leek until fragrant. Once fragrant, add the noodles and stir well.
• Add 2 tablespoons of filtered water to the noodles and mix well. Then add 1 teaspoon of salt and 1 teaspoon of seasoning powder, mixing well. Each time you add a spice, be sure to stir the noodles to allow them to absorb the flavors. Do the same with sugar and pepper.
• Stir-fry for about 3 - 5 minutes until the noodles absorb the flavors, then turn off the heat. Place the noodles in a large bowl.
• Sauté the remaining half of the leek with 1 tablespoon of cooking oil. Add mushrooms and sauté until the mushrooms become translucent. Then add carrot strips.
• Next, add the remaining leek and sauté with mushrooms and carrots. Stir well for about 6 - 7 more minutes until the vegetables are cooked.
• Finally, add Roma tomatoes and bean sprouts. Sauté together for only 30 seconds to 1 minute. Overcooking the tomatoes and sprouts will affect the taste.
• When the vegetables are cooked, turn off the heat and add the sautéed vegetables to the noodles. Use chopsticks to mix the noodles and vegetables thoroughly.
• When serving, simply place it on a plate, sprinkle with a little pepper, and enjoy.

Finished Product: A delicious and attractive dish with various colors. Red from tomatoes, green from leeks, white from bean sprouts, and yellow from fresh noodles. You can enjoy this dish with a cup of soy sauce with garlic and chili for an excellent taste experience.

Ingredients:

• Chicken hearts 400 gr (about 1 set)
• Egg noodles 100 gr (about 4 rolls)
• Swiss chard 1 bunch
• Carrot 1/2 piece
• Da Lat bell pepper 1 fruit
• Green onions 2 branches (cut into sections)
• Chili 2 tablespoons (finely chopped)
• Shallots 2 tablespoons (finely chopped)
• Garlic 2 tablespoons (finely chopped)
• Fish sauce 1 teaspoon Sesame oil 1 teaspoon Cooking oil 2 tablespoons Common spices a little (Sugar/salt/chicken powder/seasoning powder/ground pepper)

Preparation:

• Clean chicken hearts with water, blanch in boiling water for about 3 - 5 minutes, then remove and rinse with water.
• Use a knife to slice the chicken hearts into bite-sized thin pieces.

Prepare other ingredients:

• Wash Swiss chard, cut into short, bite-sized pieces, separating the stems and leaves.
• After peeling and cleaning the carrot, cut it into thin slices. Wash Da Lat bell pepper, cut into thin slices.

Marinate chicken hearts:

• Marinate chicken hearts with 1 tablespoon of shallots, garlic, and finely chopped chili. Add 1 teaspoon of chicken powder, 1 teaspoon of sugar, 1/3 teaspoon of MSG, 1/2 teaspoon of ground pepper, 1 teaspoon of fish sauce, 1 teaspoon of sesame oil. Mix well with a spoon.

Blanch noodles:

• Boil 1 pot of water, add 1 teaspoon of MSG, 1 tablespoon of cooking oil, stir well. Put all 4 compressed noodles into the boiling water, blanch until the noodles are soft, then quickly remove all the noodles.

Stir-fry noodles:

• Heat 1 tablespoon of cooking oil in a pan, add the remaining shallots, garlic, and chopped chili. Stir evenly until fragrant, then add the marinated chicken hearts to the pan, stir-frying evenly over medium heat.
• Add Swiss chard and carrot, stir-fry until the ingredients are cooked. Add the remaining chard leaves and bell pepper, continue stir-frying for 2 - 3 more minutes.
• Add all the noodles, stir-fry together, add chopped green onions, season to taste, and then turn off the heat.