The Everything Stir-Fry Cookbook Part 20

Singapore Noodles

Quick-Fried Beef with Celery for One

Hunter's Chicken and Pasta for a Crowd

Gingered Pork with Udon Noodles

Weeknight Lo Mein

Sesame-Flavored Fusilli

Vegetarian Pad Thai

Roast Pork Chow Fun

Fried Macaroni and Cheese

Easy Pork Lo Mein

Sesame Pork with Noodles

Italian Linguine with Pesto Sauce

Vegetable Chow Mein

Spicy Shredded Beef with Rice Noodles

Tomato Beef Chow Mein

Hoisin-Flavored Cellophane Noodles

Shanghai Noodles

Homemade Chow Mein Noodles

Sesame-Flavored Fusilli with Scallops

Oyster-Flavored Pork with Noodles

Shrimp Chow Mein

Easy Chinese Steak over Noodles

Asian Noodles with Meat Sauce

Stir-Fried Dan Dan Noodles

Serves 4 to 6 2 quarts water 1 teaspoon salt pound linguini or Chinese egg noodles 2 teaspoons vegetable, peanut, or Asian sesame oil, optional Basic Noodles for Stir Frying Fresh noodles should be cooked until they are tender but still firm and a bit chewy in the middle - what the Italians call al dente, or "to the teeth."

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1. In a large pot, bring the water to a boil with the salt. Add the noodles and cook until they are firm but tender.

2. Drain the noodles thoroughly. Stir in the oil if using.

3. Use the noodles as called for in a stir-fry recipe where they are added to the stir-fry at the end of cooking. Adding noodles to the stir-fry allows them to soak up the sauce.

Perfect Pasta Cooking Tips Always cook pasta in plenty of water. The pasta will taste better if it has plenty of room to move around during cooking. Wait for the water to come to a full rolling boil before adding the noodles. Stir the pasta to separate the strands. Finally, calculate the cooking time for the pasta from the moment the water returns to a rolling boil. Always cook pasta in plenty of water. The pasta will taste better if it has plenty of room to move around during cooking. Wait for the water to come to a full rolling boil before adding the noodles. Stir the pasta to separate the strands. Finally, calculate the cooking time for the pasta from the moment the water returns to a rolling boil.

Chicken Lo Mein For extra flavor, marinate the chicken strips in a bowl with 2 tablespoons oyster sauce, black or white pepper to taste, and 1 teaspoon cornstarch for 15 minutes before stir-frying. Cook the noodles and prepare the other ingredients while the chicken is marinating.

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1. In a large pot, bring 2 quarts of water to a boil with 1 teaspoon salt. Add the noodles and cook until they are firm but tender. Drain the cooked pasta. Cut the chicken b.r.e.a.s.t.s into thin strips. Combine the chicken broth and soy sauce in a bowl and whisk in the cornstarch.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic. Stir-fry the garlic for 10 seconds, then add the chicken. Let sit briefly, then stir-fry the chicken until it turns white and is nearly cooked. Remove the chicken from the pan and drain in a colander or on paper towels.

3. Heat 1 tablespoon oil in the wok or skillet. Add the mushrooms and snow peas, sprinkling teaspoon salt on the vegetables if desired. Stir-fry for 1 minute, then add the red bell pepper. Stir-fry for 1 more minute or until the vegetables are tender but still crisp.

4. Add the sauce into the pan and bring to a boil. Add the noodles. Stir-fry for a minute to mix the noodles with the other ingredients. Add the chicken back into the pan. Stir-fry for 2 more minutes or until everything is heated through. Taste and add salt or pepper if desired. Serve hot.

Italian Pasta and Chinese Noodles Both Italian pasta and Chinese egg noodles are made with eggs and wheat flour. The main difference between the two is that Chinese noodles don't come in the variety of shapes Italian pasta comes in. However, long, thin Italian pasta such as spaghetti, fettuccini, and linguini can be used interchangeably with Chinese egg noodles in recipes. Both Italian pasta and Chinese egg noodles are made with eggs and wheat flour. The main difference between the two is that Chinese noodles don't come in the variety of shapes Italian pasta comes in. However, long, thin Italian pasta such as spaghetti, fettuccini, and linguini can be used interchangeably with Chinese egg noodles in recipes.

Serves 4 1 teaspoons salt, divided pound fresh egg noodles or linguini pound boneless, skinless chicken breast 1 cup chicken broth 2 tablespoons soy sauce 1 tablespoon cornstarch 3 tablespoons vegetable or peanut oil, divided 2 cloves garlic, crushed pound mushrooms, thinly sliced 6 ounces snow peas, trimmed 1 red bell pepper, thinly sliced Salt and pepper, to taste

Serves 3 to 4 1 pound flank steak 1 tablespoons light soy sauce 1 tablespoon Chinese rice wine or dry sherry Black pepper to taste 2 teaspoons cornstarch 45 ounces rice vermicelli noodles 1 tomato 3 tablespoons chicken broth 1 tablespoon dark soy sauce teaspoon granulated sugar teaspoon salt teaspoon chile paste 4 tablespoons vegetable or peanut oil, divided 2 cloves garlic, minced 2 thin slices ginger, minced 3 tablespoons curry powder, or to taste 1 onion, chopped 1 cup mung bean sprouts Curried Rice Noodles with Beef Thin rice vermicelli noodles soak up the curry flavor in this easy stir-fry recipe that makes a complete one-dish meal.

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1. Cut the flank steak across the grain into thin strips that are about inch wide,[image] inch thick, and 1 to 2 inches long. Place the flank steak in a bowl and add the light soy sauce, rice wine or sherry, black pepper, and cornstarch. Marinate the steak for 15 minutes. inch thick, and 1 to 2 inches long. Place the flank steak in a bowl and add the light soy sauce, rice wine or sherry, black pepper, and cornstarch. Marinate the steak for 15 minutes.

2. Soak the rice noodles in hot water for 15 to 20 minutes, until they are softened. Drain thoroughly and cut the noodles crosswise into thirds. Cut the tomato into thin slices and cut each slice in half. Combine the chicken broth, dark soy sauce, granulated sugar, salt, and chile paste in a small bowl.

3. Heat a wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons oil. When the oil is hot, add half the minced garlic and ginger. Stir-fry for 10 seconds, then add half the beef. Let the meat sear for about 30 seconds before starting to stir-fry, then move the meat around quickly with a spatula, until it loses any pinkness and is nearly cooked through. Remove and drain in a colander or on paper towels. Repeat with the remainder of the beef.

4. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the remainder of the minced garlic and ginger and the curry powder. Stir-fry for 10 seconds, then add the chopped onion. Stir-fry the onion, mixing it in with the seasonings, until it begins to soften (about 2 minutes). Add the tomato and stir-fry for a minute.

5. Stir in the mung bean sprouts. Stir-fry for about 1 minute, then add the beef and the noodles. Pour in the chicken broth mixture. Stir-fry for another minute or until the noodles have absorbed the chicken broth mixture. Taste and adjust the seasonings if desired. Serve hot.

Singapore Noodles Not sure which type of curry powder to use? Both Indian Madras curry powders and the milder Vietnamese brands would work in this recipe.

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1. Soak the rice noodles in warm water for 15 minutes or until they have softened. Drain the noodles.

2. Rinse the shrimp under cold running water and pat dry. Combine the chicken broth, oyster sauce, and sugar in a bowl. Set aside.

3. Heat a wok or skillet over medium-high heat and add the oil. When the oil is hot, add the garlic, ginger, and curry powder. Stir-fry for 10 seconds, then add the snow peas. Stir-fry for about 2 minutes, until they are tender but still crisp.

4. Push the snow peas to the sides of the pan and add the shrimp in the middle. Stir-fry the shrimp until they turn pink, then add the sauce. Bring to a boil, then add the noodles. Stir-fry for a minute, then stir in the mung bean sprouts.

5. Stir in the black pepper. Stir-fry for another minute to heat everything through. Taste and adjust the seasoning if desired. Serve hot.

What Are Rice Stick Noodles? Made with rice flour and water, rice stick noodles are flat white noodles that come in varying widths. Like other types of noodles, rice noodles need to be softened in hot water before cooking. Rice stick noodles (also called rice noodles) are used in several Southeast Asian dishes, from Singapore noodles and pad Thai to Vietnamese pho bo soup. Made with rice flour and water, rice stick noodles are flat white noodles that come in varying widths. Like other types of noodles, rice noodles need to be softened in hot water before cooking. Rice stick noodles (also called rice noodles) are used in several Southeast Asian dishes, from Singapore noodles and pad Thai to Vietnamese pho bo soup.

Serves 4 pound flat stick rice noodles 1 pound small shrimp, sh.e.l.led, deveined cup chicken broth 2 tablespoons oyster sauce 1 tablespoon granulated sugar 3 tablespoons vegetable or peanut oil 2 cloves garlic, chopped 1 teaspoon minced ginger 12 tablespoons curry powder, or to taste 6 ounces snow peas, trimmed 2 cups mung bean sprouts, rinsed and drained teaspoon black pepper, or to taste

Serves 1 1 (3-ounce) package rice vermicelli pound flank steak 2 tablespoons vegetable or peanut oil 2 cloves garlic, chopped 2 ribs celery, julienned teaspoon salt cup water or chicken broth 2 teaspoons dark soy sauce teaspoon granulated sugar Quick-Fried Beef with Celery for One Using a mandoline, which is a handy kitchen tool that thinly slices vegetables and other ingredients, takes the work out of julienning the celery.

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1. Soak the rice noodles in a bowl filled with hot water until they are softened (15 to 20 minutes). Drain the noodles, lay them out horizontally on a cutting board, and cut crosswise into thirds. Cut the flank steak across the grain into thin strips 1 inches long.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking and add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef. Let sear briefly, then stir-fry the beef until it is no longer pink and is nearly cooked (about 2 minutes).

3. Add the celery and stir-fry for 1 minute, sprinkling with the salt. Add the water or chicken broth and bring to a boil. Stir in the dark soy sauce and sugar. Reduce the heat to medium, cover, and cook for about 2 minutes, until the celery is tender but still crisp. Uncover, and stir in the noodles. Stir-fry for another 2 minutes. Serve hot.

Why Stir-fry with Olive Oil? Olive oil is thought to be one of the key factors in the comparatively low rate of heart disease found in Mediterranean people. Olive oil contains monounsaturated fats, which scientists believe may help lower blood pressure, in addition to reducing the risk of certain types of heart disease. Olive oil is also a good source of vitamin E, thought to be an antioxidant. Olive oil is thought to be one of the key factors in the comparatively low rate of heart disease found in Mediterranean people. Olive oil contains monounsaturated fats, which scientists believe may help lower blood pressure, in addition to reducing the risk of certain types of heart disease. Olive oil is also a good source of vitamin E, thought to be an antioxidant.

Hunter's Chicken and Pasta for a Crowd If you don't have linguine on hand, spaghetti or other types of thin egg noodles can also be used in this recipe.

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1. In a large pot, bring 3 quarts of water to a boil with 1 teaspoons salt. Add the noodles and cook for 4 to 5 minutes, until they are firm but still tender. Drain the cooked pasta.

2. Cut the chicken into thin strips approximately 1 to 2 inches long. Place the chicken strips in a bowl and add 3 tablespoons dry white wine, 1 teaspoon salt, black pepper, and cornstarch. Marinate the chicken for 20 minutes. Combine the chicken broth and 6 tablespoons white wine in a bowl. Set aside.

3. Heat a wok or skillet on medium-high heat until it is almost smoking. Add 3 tablespoons oil. When the oil is hot, add the chicken strips. Let them brown briefly, then stir-fry, stirring and tossing the chicken for 4 to 5 minutes, until it has changed color and is nearly cooked. Remove the chicken from the pan.

4. Heat 2 tablespoons oil in the pan. When the oil is hot, add the shallots. Stir-fry until they begin to soften, then add the sliced mushrooms. Stir-fry for about 1 minute, then add the chicken broth mixture. Stir in the tomato sauce. Bring to a boil, then add the chicken back into the pan. Stir in the chopped fresh basil and thyme. Stir-fry for 2 more minutes to blend all the ingredients and make sure the chicken is cooked. Taste and add salt or pepper if desired. Serve the chicken over the noodles. Garnish with extra thyme and basil leaves if desired.

Serves 4 to 6 2 teaspoons salt, divided pound linguine 1 pounds boneless, skinless chicken thighs 9 tablespoons dry white wine, divided Freshly ground black pepper to taste 1 tablespoon cornstarch 6 tablespoons chicken broth 5 tablespoons olive oil, divided 2 shallots, chopped pound fresh mushrooms, thinly sliced cup tomato sauce 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh thyme Salt and pepper to taste

Serves 2 to 4 pound lean pork 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoon cornstarch pound j.a.panese udon noodles 2 tablespoons vegetable or peanut oil 1 tablespoon chopped ginger cup finely chopped green onion cup chicken broth teaspoon salt, optional 1 tablespoon Asian sesame oil Gingered Pork with Udon Noodles Used in j.a.panese cooking, udon noodles are made with wheat flour, water, and salt. Feel free to use j.a.panese soy sauce in the marinade and to replace the rice wine or dry sherry with mirin.

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