noodles
Spicy Beef Stir-Fry With Noodles
600g rump/scotch fillet, cut into thin strips
Vegetable/peanut oil
500g fresh vegetables of your choice, finely chopped into small pieces, e.g. onion, beans, capsicum, carrot, broccoli, baby corn, water chestnuts etc (or can use from pack of frozen vegetables)
Stock
2 teaspoons cornflour
Vegetable Sauce:
1/4 cup stock or 1/4 stock cube or 1/4 teaspoon stock powder
1 tablespoon shao hsing wine/dry sherry, or non-alcoholic alternative such as grape juice
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1 tablespoon oyster/hoi sin/chilli/satay sauce, according to taste
Beef Marinade:
2 tablespoons shao hsing wine/dry sherry, or non-alcoholic alternative such as grape juice
1/2 tablespoon sugar
2 tablespoons crushed ginger from a jar
1 teaspoon ground garlic from a jar
1 tablespoon oyster sauce
1 tablespoon light soy sauce
2 teaspoons malt vinegar
1/2 teaspoon sesame oil
1/2 - 1 teaspoon chilli paste, according to taste
1) Marinate the beef in the marinade overnight, or for at least 2 hours, in fridge
2) Heat 2 tablespoons vegetable oil in a hot wok, add half the marinated beef and stir-fry for one minute. Remove from wok with a slotted spoon and set aside.
3) Stir-fry remaining beef and set aside also.
4) Add another 2 tablespoon vegetable oil to the wok and start stir-frying the vegies
5) Once the vegies are coated with oil, add the vegetable sauce
6) When vegetables are nearly cooked, add the cooked beef strips together with their liquid. Stir until combined
Chilli Crusted Chicken Noodles
1.5 teaspoons chilli powder
3 tablespoons cornflour
1.5 teaspoons salt
2 tablespoons oil
350g chicken breast/thigh fillets, sliced
4 spring onions, sliced
2 tablespoons sherry or mirin
500g Hokkien noodles, gently separated
2 tablespoons oyster sauce
250g bok choy, washed, trimmed and separated
1. Combine the chilli powder with the cornflour and the salt.
2. Heat the oil in a wok over high heat. Coat approximately 5 chicken strips in the corn flour mixture and fry for 3 minutes or until golden. Drain on paper towel to remove excess oil and repeat with the remaining chicken. Remove and set aside
3. Reheat the wok over medium heat. Add the spring onion and stir fry for 1 minute. Add the sherry and the noodles, tossing well with a pair of wooden spoons until noodles soften.
Chicken Rice Noodles
500 g chicken breast, cubed 1 onion, finely chopped 1 teaspoon garlic 1 capsicum, sliced 2 cups mixed vegtables 1 packet rice noodles 2 teaspoons chicken stock powder 2 tablespoons soy sauce 500 mL water Black pepper, to taste
1. Soak the noodles in cold water. 2. Fry chicken, onion and capsicum until chicken is brown. 3. Add garlic and mixed vegetables, and stir fry for 2 minutes. 4. Add water, chicken stock, soy sauce and noodles. 5. Allow to simmer until noodles are soft and liquid is absorbed. 6. Add pepper and serve. Recipe notes If no liquid remains and noodles are not soft add more water Serves 4-6 Sourced with permission from www.bestrecipes.com.au and written by Sammi.
Noodle Bake
2 x 85 g packets Two Minute Noodles
1 carrot, grated
1 zucchini, grated
1 onion, finely chopped
200 g shredded ham
1 cup grated cheese
½ cup self-raising flour
½ cup vegetable oil
5 eggs, well beaten
1. Cook noodles according to packet directions, drain and place in a large bowl.
2. Add all other ingredients and mix well.
3. Place in a greased baking dish and bake in oven at 180 C for 40-60 minutes or until brown and firm on top
Serves 6-8
Sourced with permission from www.bestrecipes.com.au and written by Fee Fee.
Bacon, Egg and Vege Noodles
2 x 85 g packets 2 minute noodles
1/2 cup grated cheese
4 rashers bacon, sliced
1 onion, diced
5 eggs
1 teaspoon mustard powder
Salt and pepper to taste
1/2 cup frozen corn
1 cup quick cooking green vegetables, eg grated zucchini, frozen spinach, or pre-cooked broccoli or cabbage
1. Cook the 2 minute noodles using the seasoning packet supplied with the noodles.
2. Chop and fry the bacon and onion
3. If any of the vegetables need defrosting, stir in now.
4. Beat the eggs, mustard, salt and pepper together.
5. Add the cheese, vegetables, egg mixture and drained noodles to the pan and stir gently until cooked
Sourced with permission from www.bestrecipes.com.au and written by Kayleedestiny
Chicken Noodles
2-4 garlic cloves, chopped Vegetable oil 2 chicken breasts 100 g back bacon Worcestershire sauce Garlic sauce 2 capsicums 1 chicken stock cube 200 g button mushrooms Oyster sauce 1 tablespoon water 1 packet egg noodles
1. Cook the chopped garlic cloves in the vegetable oil in a pan or wok over medium heat. 2. Cut the chicken breasts and bacon in cubes, add to the garlic and cook until lightly browned. 3. Add Worcestershire sauce and garlic sauce. 4. Cut the capsicums in long strips and add to the chicken mixture. 5. Add the chicken stock cube and the mushrooms cut into halves. 6. Cook on medium heat for another 5 minutes. 7. Mix the oyster sauce with the water and add mixture to the other ingredients. 8. Cook for another 10 minutes. 9.
Thai Noodle Stir-Fry
600G HOKKIEN NOODLES
2 TEASPOONS OIL
1 RED CAPSICUM, SLICED
1 YELLOW CAPSICUM, SLICED
1 CLOVE GARLIC, CRUSHED
2 TABLESPOONS SWEET CHILLI SAUCE
2 TEASPOONS SOY SAUCE
400G BABY BOK CHOY
1- Place noodles in a large bowl and cover with boiling water. Separate noodles with fork. Drain.
2- Heat oil in a wok or frypan and saute capsicum and garlic until soft. Stir through noodles and sauces. Simmer until ingredients are heated through.
3- Add bok choy and stir-fry until it just wilts.
SERVES 6
©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au
Satay Noodles
100G PKT 2 MINUTE LOW FAT COOKING NOODLES
2 TEASPOONS OIL
½ X 250G VEGIE DELIGHTS TENDER SOY FILLETS ORIGINAL *
1 MEDIUM ONION, CHOPPED
1 MEDIUM RED CAPSICUM, CHOPPED
2 CUPS SLICED GREEN BEANS
½ CUP SATAY SAUCE
* can be omitted or substituted with meat of choice
1- Cook noodles as per instructions on packet without flavouring.
2- Heat oil in frypan and cook soy fillets until golden on both sides. Remove from heat and slice. Add onion, capsicum and saute until soft. Stir through beans and saute for 1 minute.
3- Add satay sauce, soy fillets, drained noodles and heat through
SERVES 4.
©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au
Marinated Tofu, with noodles and veges
320g packet firm tofu, drained and cut into cubes
2 Tbsp kecap manis (sweet soy sauce)
2 Tbsp salt reduce soy sauce
2 garlic cloves, crushed
450g packet hokkien noodles
1 ½ Tbsp oil
1 onion, halved and sliced finely
1 red capsicum, cut into thin strips
1 carrot, cut into thin batons
1 bunch baby bok choy, washed, cut into 3cm pieces
200g sugar snap peas
¼ cup water
Thai basil leaves
1- Combine kecap manis, soy sauce and garlic in a shallow dish. Add tofu, cover and marinate for one hour. Drain tofu, reserving the marinade. Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain well and separate noodles with your hands.
2- Add 1 Tbsp of oil to a large wok or frypan. Cook the tofu in batches until golden and crisp. Transfer to a plate.
Thai Stir-Fry Chicken
224 g rice noodles
boiling water to cover
15 ml peanut oil
1 onion, chopped
1 zucchini, diced
35 g sliced mushrooms
455 g skinless, boneless chicken breast meat - cubed
45 ml fish sauce
5 g green curry paste
25 g white sugar
0.5 (10 ounce) can coconut milk
6 g chopped cilantro
1. Place the rice noodles in a bowl. Pour the boiling water over the noodles; set aside.
2. Heat the oil in a large wok or skillet over medium-high heat. Cook and stir the onion, zucchini, and mushrooms until softened; remove from skillet, reserving the oil, and set aside.
3. Reheat the remaining oil in the skillet. Cook and stir the chicken in the hot oil until no longer pink, about 5 minutes. Return the vegetable mixture to the skillet and add the fish sauce, curry paste, and sugar; stir to coat the chicken and vegetables with sauce.
