Stir frying (which may be referred to as stir fry, stirred stir fry, or wok stir fry) is an English expression used to refer to either of the two Chinese cooking techniques: chǎo (炒) and bào (爆).
Both techniques differ only in the speed with which the preparation of the dishes is executed, the amount of heat used, and how the food is launched in the wok. Customers of Cantonese restaurants judge the skill of the chef performing stir frying by the wok hei generated in the food. This is believed to demonstrate the chef’s ability to extract the qi from the wok.
Learn how to make Asian Vegetable Stir-Fry Noodles in a simple and easy way!
Asian Vegetable Stir-Fry Noodles
For your Asian Vegetable Stir-Fry Noodles to be perfect, use the ingredients from the list below and follow the step-by-step method of preparation.
8 oz (225 g) noodles e.g. linguine or rice noodles
1 tbsp (sesame) oil
1/2 heaped tbsp fresh ginger grated
3-4 garlic cloves minced
7 oz (200 g) fresh mushrooms chopped or 25 g dried (rehydrated in water)
1 large carrot sliced
1 red bell pepper sliced
1 medium zucchini sliced
3/4 tsp onion powder
1/2 tsp smoked paprika
Salt and black pepper to taste
Green onion to garnish
Sesame seeds to garnish
2/3 cup (160 ml) vegetable broth or water
3-4 tbsp tamari or soy sauce, (GF) or coconut aminos
2 tbsp rice vinegar
2 tbsp maple syrup or more to taste
1 tbsp cornstarch
1 pinch of red pepper flakes optional
- Cook Noodles Of Choice;
- In a bowl, add Vegetable Broth;
- Add Tamari or Soy Sauce;
- Add Rice Vinegar;
- Add Maple Syrup;
- Add Cornstarch;
- Add Red Pepper Flakes;
- In a pan, add Oil;
- Add Ginger & Garlic;
- Add Mushrooms;
- Add Carrot;
- Add Zucchini;
- Add Red Pepper;
- Add Spice Mix;
- Add The Sauce;
- Add Cooked Noodles;
- Your Asian Vegetable Stir-Fry Noodles is ready!