Yields 10 to 12 wraps
1 pound sirloin or flank steak
2 tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon rice wine
¼ teaspoon black pepper, or to taste
2 teaspoons cornstarch
3 tablespoons vegetable oil, divided
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon Korean chile paste (gochujang)
¼ cup chopped green onion
1 teaspoon granulated sugar
1 head iceberg lettuce or Bibb lettuce leaves
8
Noodles
Basic Noodles for Stir-Frying
Chicken Lo Mein
Curried Rice Noodles with Beef
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
½ 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.”
In a large pot, bring the water to a boil with the salt. Add the noodles and cook until they are firm but tender.
Drain the noodles thoroughly. Stir in the oil if using.
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.
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.
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 breasts into thin strips. Combine the chicken broth and soy sauce in a bowl and whisk in the cornstarch.
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.
Heat 1 tablespoon oil in the wok or skillet. Add the mushrooms and snow peas, sprinkling ½ 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.
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.
Serves 4
1½ teaspoons salt, divided
½ pound fresh egg noodles or linguini
½ 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
¼ 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
1½ tablespoons light soy sauce
1 tablespoon Chinese rice wine or dry sherry
Black pepper to taste
2 teaspoons cornstarch
4–5 ounces rice vermicelli noodles
1 tomato
3 tablespoons chicken broth
1 tablespoon dark soy sauce
¾ teaspoon granulated sugar
¼ teaspoon salt
¼ 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.
Cut the flank steak across the grain into thin strips that are about ½ inch wide, inch thick, and 1½ 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.
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.
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.
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.
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.
Soak the rice noodles in warm water for 15 minutes or until they have softened. Drain the noodles.
Rinse the shrimp under cold
running water and pat dry. Combine the chicken broth, oyster sauce, and sugar in a bowl. Set aside.
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.
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.
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.
Serves 4
½ pound flat stick rice noodles
1 pound small shrimp, shelled, deveined
½ 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
1–2 tablespoons curry powder, or to taste
6 ounces snow peas, trimmed
2 cups mung bean sprouts, rinsed and drained
½ teaspoon black pepper, or to taste
Serves 1
1 (3¾-ounce) package rice vermicelli
¼ pound flank steak
2 tablespoons vegetable or peanut oil
2 cloves garlic, chopped
2 ribs celery, julienned
½ teaspoon salt
½ cup water or chicken broth
2 teaspoons dark soy sauce
½ 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.
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 1½ inches long.
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).
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.
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.
In a large pot, bring 3 quarts of water to a boil with 1½ teaspoons salt. Add the noodles and cook for 4 to 5 minutes, until they are firm but still tender. Drain the cooked pasta.
Cut the chicken into thin strips approximately 1½ 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.
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.
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
2½ teaspoons salt, divided
¾ pound linguine
1½ 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
½ pound fresh mushrooms, thinly sliced
¼ cup tomato sauce
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh thyme
Salt and pepper to taste
Serves 2 to 4
½ pound lean pork
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon cornstarch
½ pound Japanese udon noodles
2 tablespoons vegetable or peanut oil
1 tablespoon chopped ginger
¼ cup finely chopped green onion
½ cup chicken broth
½ teaspoon salt, optional
1 tablespoon Asian sesame oil
Gingered Pork with Udon Noodles
Used in Japanese cooking, udon noodles are made with wheat flour, water, and salt. Feel free to use Japanese soy sauce in the marinade and to replace the rice wine or dry sherry with mirin.
Cut the pork into thin strips about 1½ inches long, ¼ inch wide, and inch thick. Place the pork strips in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the pork for 15 minutes. Cook the udon noodles according to the package directions and drain.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and green onion. Stir-fry for 10 seconds, then add the pork. Stir-fry the pork until it is no longer pink and is nearly cooked.
Add the chicken broth and bring to a boil. Add the noodles. Stir-fry for 2 more minutes to blend all the ingredients. Taste and add the salt if desired. Stir in the sesame oil and serve hot.
Weeknight Lo Mein
Chicken, beef, and pork would all be good meat choices for this dish. If you want to increase the vegetables, try adding ½ cup of shredded carrot.
In a large pot, bring 2 quarts of water to a boil with 1 teaspoon salt. Add the noodles and cook for 4 to 5 minutes, until they are firm but still tender. Drain the cooked pasta. Combine the chicken broth, oyster sauce, and soy sauce in a bowl. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the vegetable or peanut oil. When the oil is hot, add the ginger slices. Let brown for 2 to 3 minutes, then remove from the pan. (This is to flavor the oil.) Add the mung bean sprouts and ¼ teaspoon salt. Stir-fry for 30 seconds.
Add the cooked meat and noodles. Add the sauce. Stir in the green onions. Stir-fry for another minute to heat everything through. Stir in the sesame oil. Serve hot.
Mung Bean Safety The common name for salmonella poisoning, “hamburger disease,” leads many people to mistakenly assume that uncooked meat is the only major source of food poisoning. However, veget
ables and fruit, which are often eaten raw, can also carry the bacteria responsible for food-borne illness. For safety's sake, always rinse mung bean sprouts thoroughly before cooking.
Serves 2 to 4
1¼ teaspoons salt, divided
½ pound noodles
¼ cup chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons vegetable or peanut oil
2 slices fresh ginger
1 cup mung bean sprouts
½ cup cooked meat
2 green onions, quartered
1 teaspoon Asian sesame oil
Serves 2 to 4
1¾ teaspoons salt, divided
¾ pound fusilli pasta
¼ cup water
1 tablespoon dark soy sauce
1 tablespoon rice vinegar
1 teaspoon Asian sesame oil
2 tablespoons vegetable or peanut oil
1 teaspoon minced garlic
2 green onions, quartered
Black pepper to taste
Sesame-Flavored Fusilli
To add extra color and flavor to this dish, try using vegetable-flavored fusilli, which are green, red, and yellow.
In a large pot, bring 3 quarts of water to a boil with 1½ teaspoons salt. Add the noodles and cook until they are firm but tender. Drain the noodles.
In a small bowl, combine the water, dark soy sauce, rice vinegar, and sesame oil. Set aside.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic and green onions. Stir-fry for 10 seconds, then add the noodles. Stir-fry briefly, then add the sauce. Stir in ¼ teaspoon salt and the black pepper. Stir-fry for 1 to 2 more minutes to heat everything through. Serve hot or cold.
THE EVERYTHING® STIR-FRY COOKBOOK Page 22