Fried Noodles with Stir-Fry Vegetables

When I made my Panang style fried chicken, Panang Style Fried Chicken I had to have side dishes to go with it. One of the things I made was some fried noodles that I topped with stir-fry vegetables. The jury is still out on the fried noodles. Some of us liked them, the rest of us would have preferred just regular noodles, but, hey that’s the fun of trying new things, right?! You just never know what to expect. I also made some potstickers, but those were store bought, so I can’t take credit for those. 🙂

Fried Noodles with Stir-Fry Vegetables

You can use any hearty vegetables you like, but I do my best to keep things as authentic as possible when I am cooking ethnic foods. I used baby corn, red, yellow and green peppers, onions, garlic, ginger, spicy red chili peppers, mushrooms and carrots. Then I topped them all with chopped cilantro, green onions and basil.

1 can baby corn, drained and cut in half

1/2 each green bell pepper, yellow bell pepper, red bell pepper, sliced thin

1/4 red onion, sliced very thin

1 1/2 cups mushrooms, sliced thin

2 carrots, sliced in thin Asian style or at an angle

1 1 /2 TBSP garlic

1 1 /2 TBSP ginger

1 tsp red pepper flakes, or to taste

sesame oil and vegetable oil for cooking

fresh cilantro, green onions and basil chopped for topping

I cooked them all in a wok in a combination of hot sesame oil and vegetable oil. Cook them at a high heat for about 5-7 minutes or until the vegetables are tender but still have a little crisp left to them.

In another deep pan with hot oil, fry the noodles. I used thin rice noodles. Put them in the hot oil in small batches. The noodles only need to cook for a couple of minutes, then remove them. If you want them softer, place them in boiling water for a couple of minutes. That is what I am going to do next time. Larry and I both prefer the softer noodles rather than fried crunchy noodles, but Suzanne and Elizabeth both liked the crunchy noodles. So a little something for everyone. I had never cooked these noodles before and I followed the directions on the package. That’s what happens when I follow directions; things just don’t always work out as well as I plan them to. I am much better making up and following my own directions than I am at following the directions of others. (This is true with most things too though). 🙂

When the noodles and the vegetables were cooked, I plated them up, noodles first, the topped them with the vegetables. Right before serving them, I added the chopped green onions, basil and cilantro. The vegetables are very good on their own too.

Enjoy and a happy early Chinese New Year or Gung Hay Fat Choi.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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