When I was 20 I spent my summer selling educational study guides door-to-door in Oregon. After a long day knocking on doors, when we weren’t too tired to go out, my roommate and I loved to go to the local Chinese restaurant.
We ordered 1 portion of fried noodles with vegetables and eggs or chicken, and we had enough to eat for 2, PLUS we went home with the equivalent of 2 portions for the next day. Great value, and as we were 2 broke students, it was really cool! But the fact that this portion was intended for 1 single person boggled our minds.
And the not-so-cool aspect was that most other people in the restaurant would eat this entire HUGE portion of noodles.
So, a great alternative is to make these noodles at home. It is super easy, and you’re in control of which ingredients are in there, which means you’ll avoid the cornucopia of additives used in ready-made sauces and other products commonly used in Chinese restaurants.
Plus you’re in full control of the amount you eat.
This is a standard recipe. It takes about 10 minutes to prepare the vegetables, and 5-10 minutes to cook the dish.
So, in about 20 minutes (maybe a little more the first time you make it, of course) you can have quality Chinese noodles for you and the whole family.
You may just add the vegetables you have on hand, and you can also add chicken, shrimp, or an omelet cut into strips.
Serves 2 – Total time 20 min
5.3 oz (150g) Chinese fine wheat noodles
1 onion, sliced
1 garlic clove, sliced
4 broccoli florets, sliced
1 carrot, cut into strips
3.5 oz (100g) Chinese cabbage, cut into chunks or shredded
1/2 tomato cut into 8 pieces
1.5 tbsp cooking oil (coconut or peanut or sesame oil)
1.5 tbsp Chinese light soy sauce
1/2 tbsp chili sauce (optional)
Cook the noodles in unsalted boiling water for about 5 minutes until they are done but still a bit firm. Drain under cold running water, until they are cold to the touch.
Note: if you need to prepare them ahead of time, add 1 tsp of sesame oil and mix well; this will prevent them from sticking together.
Meanwhile, stir fry all the vegetables in a hot pan in 1/2 tbsp oil, and add 1/2 tbsp soy sauce, as well as the chili sauce, if using. This will take about 2 minutes.
Take away from fire when the vegetables are still a bit crisp, and set aside in a bowl.
Heat the remaining oil, and when it’s hot, add the noodles and the remaining 1 tbsp soy sauce. Stir fry for 30 seconds and add the vegetables back to the pan. Stir fry for 30-60 more seconds.
Serve right away.