Stir fried Noodles

Stir-fried noodles

Egg noodles

These noodles are wonderful to stir fry, adding whatever you fancy eating at the time, or what you have in the fridge waiting to be eaten up!

Noodles are best when they are crisp and soft. It needs some contrast. To be able to achieve that, dunk the fresh egg noodles into hot, boiling salted water. Do not overcook the noodles at this stage. Remove the noodles and allow the water to be drained off. The noodles should be fairly "dry," even if you have to leave them under a fan or in the fridge to help. Making small nests can help you fry them evenly and quickly.

Following the rule of mis en place, or putting things in place before you begin your cooking is very, very important to getting a good result. Chop your vegetables, keep the dishes to be removed ready, keep your sauces ready.

Serve immediately.

 

Serves 6

1/2 kg /1/2 lb egg noodles - fresh is best

Partly cooked in hot salted water and drained

divide into 4 nests or more

2 skinless, boneless thighs of chicken, thinly sliced

OR 

300 gm /9 oz of shelled prawns

Marinated in a mix of

4 tbsp oyster sauce

2 tbsp hoisin sauce

2 tbsp soya sauce

If you wish to make it slightly spicy, add a hot sauce, chilli flakes, or chopped chillies to the mix.

 

3 cups fresh vegetables, diced

Carrots

Green beans

Onions or shallots

 

12 finely chopped green onions

 

Chicken or vegetable stock or some leftover orange juice, to use as needed.

 

In a hot wok, add

1 tsp of oil and start frying the noodle nests one at a time.

Flip and move around, allowing it to get crispy on the bottom (a crusty golden brown is cooked enough-remove and keep aside). Continue to cook all of them.

 

Now keep adding a touch of oil and caramelise the green onion, the shallot onion and then the other vegetables. Add spoonfuls of liquid to release the caramelization from the bottom of the pan. Remove the noodles and continue to layer on top of them.

Lastly, stir fry the protein of your choice. Chicken, prawn or beef.

Once cooked through, toss the noodles and vegetables with the protein and serve in bowls.

Fry the eggs in your wok and top each bowl with one.

Serve immediately.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

Photo courtesy Niloufer Mavalvala