Veggie noodle stir-fry | Vegetable recipes | Jamie Oliver recipes (2024)

FAQs

Veggie noodle stir-fry | Vegetable recipes | Jamie Oliver recipes? ›

Aromatics in first- onion, leeks, garlic, ginger, chilli. Firm vegetables in second – like carrot, capsicum/bell peppers, stems of Asian Greens (Buk Choy in this recipe), zucchini / courgettes, eggplant, asparagus, canned baby corn, green beans, okra. Quicker cooking vegetables added next- snow peas, kale, cabbage.

Aromatics in first- onion, leeks, garlic, ginger, chilli. Firm vegetables in second – like carrot, capsicum/bell peppers, stems of Asian Greens (Buk Choy in this recipe), zucchini / courgettes, eggplant, asparagus, canned baby corn, green beans, okra. Quicker cooking vegetables added next- snow peas, kale, cabbage.

Look for Chinese egg noodles (lo mein-style noodles). Spaghetti, Linguine, or Fettuccine. YES, you can make use spaghetti to make a noodle stir fry. This is what we use 95% of the time.

According to Food & Wine, ketchup is the ultimate way to take the flavor of homemade stir fry up a level, thanks to its sweet and sour flavor profile. It just might be the easiest cooking hack to elevate your home cooking to that of your favorite take-out.

The first is to cook your protein and your vegetable separately, and combine them only after both are fully cooked. A second rule of thumb for stir-frying: Choose one vegetable per stir-fry. Finally, always remember to add liquid only after everything is more or less finished cooking.

Dry the vegetables.

When stir-frying anything from snow peas to lettuce, it's important that the vegetables are very dry. Otherwise, the vegetables will steam and braise in the pan and lose their crisp texture.

What is the best oil for stir fry noodles? ›

The best oils for stir frys are the oils with the higher smoke points. These tend to be the “thinner” oils such as peanut, grapeseed or canola.

Prepare your noodles so that they are al dente and still have some bite. For most noodles, this means cooking them for a few minutes in boiling water, but thinner noodles, like cellophane rice noodles, usually just need to be soaked.

You can also add: Spices like white pepper, sichuan pepper, or chile flakes to the finished dish, or try adding a cinnamon stick, star anise, and coriander seeds to the simmering broth (remove 'em before serving!)

Zucchini – Zucchini noodles, or “zoodles,” have grown fast in popularity with good reason — their mild flavor and slightly firmer texture than spaghetti squash makes a perfect base for all sauces, including cream-based ones like alfredo.

Start with the hard vegetables like carrots and broccoli. Stir and scoop vegetables to the side to make room for more. Then add the softer vegetables, like sliced mushrooms and zucchini. Pour in some stock or water and always keep the veggies moving in the pan.

The main ingredients to a stir-fry are: Proteins – chicken, beef, pork, seafood, tofu, tempeh, seitan. Aromatics – garlic, green onions, shallots, ginger.

Dry the vegetables.

When stir-frying anything from snow peas to lettuce, it's important that the vegetables are very dry. Otherwise, the vegetables will steam and braise in the pan and lose their crisp texture.