Udon, Stir-Fried

I love stir-fry noodles – egg, wheat, rice, thin, fat, wide – really, anything will do.  I am a texture girl.  Sorry if that offends you – take me as I am or leave me.  If you notice my veggies, I have them sliced/diced all differently.  As much as I love texture, I also welcome colour and a mix of vegetables.  Optional are chives, green onions, cilantro – I toss these in when I’ve turned off the heat, and am mixing everything in together.  Sprouts are also a nice mix, but I prefer these slightly cooked.  Be careful with sprouts, as they release a lot of water, changing the texture of the dish.  Have you ever tried adding in a handful of crushed, toasted cashews?  (You can substitute with peanuts as well.)


Purple onion – I love the flavour of purple onions.  There’s a slight sweetness, bringing a welcoming flavour.  Have you tried dicing this into salads?  Yum.  So, I sliced this with a chef’s knife.  It took a lot of care to get them the same width.  The larger pieces are what was left at the end – I wanted to avoid slicing off a finger.


Garlic, whole, crushed; and sliced gingerroot – I get the wok really hot before adding my oil.  Then, I throw in the garlic, shortly followed by ginger.  I like to brown them until soft.  Why?  The longer they’re in, more flavour is absorbed by the oil.  Just don’t burn them – otherwise, the burnt flavour will be absorbed by the noodles, etc. When I’m not using my wok, a great alternative is my Calphalon 7-quart Chef’s pan.  It resembles a flat-bottomed wok with a 3.5″ wall surround.  If you are using a non-stick pan, God help you.  The heat is different if you use non-stick.  This Chinese girl finds non-stick pans inferior.  She owns three, of which are used for very specific purposes.  They have a place in the kitchen, but certainly not for stir-fry!


For colour, I usually use orange and yellow peppers and if I have a green veggie, I use red, depends on my mood, or the event.  Makes for great contrast.


I put some oil into a pot of boiling water, added some sea salt, then turned off the heat.  If it’s one thing I detest, it’s soggy noodles!  I know someone who likes it so soft that I call it “sieving through the teeth!”  I strained the noodles when I was finished sauteing the beef n veggies.


I typically do not use mushrooms in a stir-fry, as they release a lot of water; however, they were begging to be let out.  So, I let em out and “took em out”!


Here is the finished dish.  I typically stir-fry the noodles in a wok and brown them.  My kids requested I make an early dinner because they were hungry, so I saved some time by just stirring the noodles into the wok.  What are your favourite noodles for stir-fry?


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This entry was posted by Lillian on Thursday, April 18th, 2013 at 1:48 am and is filed under Other Asian Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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