For stirred fried noodles, first prepare your spices, veggies, and meat. Chop up 1 Tbsp of ginger, 1 Tbsp of garlic, and slice up one small yellow or red onion. Veggies can be red peppers, broccoli, asparagus, or anything you have on hand. Cut the veggies up into match stick shape pieces. The size should be an inch or two long, about a cup to 2 cups. Cut up two green onions into 1 inch pieces.
Cut up the meat. You can use anything: beef, chicken, ham, bacon. Cut the meat into slices, relatively thin, and across the grain when possible. Marinate the meat with some of the above garlic and ginger, a tsp of soy sauce or fish sauce, a tsp or two of sherry or cooking wine, and 1 tsp of corn starch. If you have relatively tough meat or if you want to make sure the meat will be perfectly tender, add 1/4 tsp of baking soda to the marinate.
Make a sauce. 1 Tbsp of soy sauce, 1 Tbsp of oyster sauce, and if you have it, 1 tsp of fish sauce. 1/2 tsp of sugar. 2 Tbsp of sherry or cooking wine. 1 tsp of corn starch. Stir to combine.
Cook the noodles. You can use all types of noodles, from packaged ramen to rice noodles to spaghetti to Chinese egg noodles. For packaged ramen, boil it and drain. Do not use the boiling liquid as the ramen has been fried in probably old oil. For rice noodles, I usually put the noodles in boiling water, wait for the water to boil again, then I turn the fire off and check every few minutes until the noodles are done: soft but with a slight chewiness to it, what the Italians call al dente. Drain the cooked noodles in a colander then run cold water on the cooked noodles to keep it from overcooking and/or sticking together.
Heat a wok or pan until very hot. Add 2 Tbsp of a neutral taste oil like Canola oil and heat until it shimmers. Add meat and stir around a bit. Leave it alone for 30 seconds so the meat can brown a bit. Add the garlic and ginger and onion and stir fry for 2-3 minutes until the meat is cooked. Add the noodles and green onions. Stir to incorporate. At the end, add the sauce and stir with the noodles and veggies/meat until the sauce is thickened. There you have it.
You can add curry powder (mix it with oil and fry the mix before adding the meat), hot chili sauce, etc to spice up the dish. Use more or less fish sauce or oyster sauce, etc will tweak the dish even more. Different noodles will give you different dishes.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 68 (47%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 468.4mg||16 %|
|Potassium 518.6mg||14 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 13.1g|
|Protein 4.3g||6 %|
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Calories per serving: 144
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