Basic Vegetable Stir Fry with Noodles (Long Life Noodles)

Updated: Feb 13, 2019

Vegetable Long Xu "Long Life" Noodles

Ingredients: Dry Noodles (About 1 and a half nests per person or 75g per person if they're noodle sticks) A thumb sized piece of Ginger (This can be minced or sliced if preferred) 1 Clove of Garlic Chopped 1/2 White Onion Sliced 1tbs of a light cooking oil (I personally like Canola for Stir Frys) 1tbs Light Soy Sauce 1tbs Dark Soy Sauce 1tbs Oyster Sauce (Ignore this if Veggie/Vegan) 1tsp Sesame Oil

Your Favourite Stir Fry Veggies! I'm gonna let you have some freedom with this because they all cook the same and create different flavours, any of following works perfectly:

  • Oriental Leafy Greens (Choi Sum, Pak Choi, Chinese Leaf)

  • Bean Sprouts

  • Bamboo Shoots

  • Spring Onion

  • Shredded Green or White Cabbage

  • Broccoli

  • Sliced Carrots

  • Sliced Green beans or Asparagus

  • Peppers (Red or Green)

  • Sugar snaps or Mange Tout

  • Baby Corn

  • Mushrooms (not for me, bleugh!)

Garnish: 1 Chopped Spring Onion Chopped Chilli, Chilli Oil or Chilli Flakes (Optional) Sesame Seeds (Optional) Firstly, DO NOT BREAK YOUR NOODLES. Prepare your noodles by rinsing them with cold water and then soaking them in a bowl of boiling water whilst you prepare your veg. Chop up all your veggies as you see fit, chunks, slices, however you please. The only rule I set with this is that you want to cut them around the same size to allow for even cooking. If you're using leafy greens, separate the leafy parts from the stems and leave them to one side. In a small bowl combine your light soy sauce, dark soy sauce, oyster sauce (ignore this if veggie/vegan) with a tbs of water. This is when you put everything together so make sure you have everything you need within arms reach because you won't have time to dig through cupboards.

Get a wok on a high heat. Pour a tbs of oil in, you want to see the oil start to smoke a little, giving it a little swish around the wok to coat the base. Then you want to go in with the aromatics; the onion, ginger, garlic and chilli (optional). If you don't like biting into ginger (like me) give it a squash with the side of your knife blade and keep it whole while you stir fry. You can dig it out and remove it later. Give them a good stir around the base of the wok and let them cook for about a minute. Then go in with the rest of your veggies (ignoring the leafy parts). You want to move these (almost) constantly so they don't sear or burn. Once you get to the 5-6minute mark you want to quickly drain your noodles (they should be soft but still with a little bite to them), give them a quick rinse with cold water to stop them sticking and add these to the wok. This is when you want to add the leafy parts of your veg. Allow another 5mins to cook before adding your sauce, still stirring constantly. Add your sauce and give it a good stir in letting it cook for a further 2mins. Plate up or transfer to a serving dish (Do not keep it in the wok, it will carry on cooking or get stuck to the bottom). Garnish with a drizzle of sesame oil, chopped spring onion, fresh chilli / chilli oil or flakes and sesame seeds and you're done!


©2018 by KayCal from KayCalCooks.