Chinese Noodles Recipe
Cowbridge Kitchen
About This Recipe
This dish features a vibrant stir-fry of Chinese noodles combined with a medley of fresh vegetables. The noodles are cooked to perfection, providing a satisfying base that complements the crispness of the vegetables. The dish is typically enhanced with a Soy & Oyster sauce sauce, which adds depth and flavor, making it the perfect accompaniment for any meal.
...
The history of Chinese noodles is a fascinating journey that reflects the evolution of Chinese cuisine in Western culture. Originating from traditional Chinese dishes, these noodles were adapted to suit the tastes and preferences of Western diners, particularly in the mid-20th century when Chinese restaurants began to proliferate in urban areas.
The brown sauce itself, a savory blend of soy sauce, oyster sauce, and various seasonings, became a staple in many Chinese-American dishes, providing a rich and comforting flavour that pairs perfectly with stir-fried vegetables and proteins. As Chinese takeout gained popularity, the dish evolved further, with each restaurant adding its unique twist, leading to a variety of interpretations that cater to local palates.
Today, Chinese takeaway noodles in brown sauce are not just a meal; they represent a cultural fusion that has become a beloved comfort food for many, embodying the spirit of culinary adaptation and the global love for flavourful, hearty dishes.
10 mins Prep time
10 mins Cooking time
Time
This is per a 240g portion
Calories: 254
Protein: 16g
Fat: 15g
Carbohydrates: 16g
Fiber: 3.4g
Sugar: 7g
Nutrition
Servings
Anybody can have a go at this recipe
Difficulty
I have used fine noodles in this recipe, but you can use medium noodles just as well.
Cost to make:
£4.32 / $5.47(Est.)
Equipment:
Shop...
,
What are Chinese Noodles
Chinese noodles and vegetables stir-fry is a vibrant and flavorful dish that showcases the culinary traditions of Chinese cuisine. This dish typically features a variety of noodles, such as egg noodles, rice noodles, or wheat noodles, which serve as a hearty base.
The noodles are often stir-fried at high heat, allowing them to absorb the rich flavors of the accompanying ingredients. A colorful assortment of vegetables, including Onions, Carrots, and Bean Sprouts, are commonly added, providing both texture and nutritional value.
The stir-frying process not only enhances the natural sweetness of the vegetables but also creates a delightful contrast with the savory sauce, which may include soy sauce, oyster sauce, or hoisin sauce, along with garlic and ginger for added depth.
This dish is not only a staple in many Chinese households but also a popular choice in restaurants, celebrated for its balance of flavors and the ability to be customized with various proteins, such as chicken, beef, or tofu, making it a versatile option for a wide range of palates.
Cuisine:Chinese
ingredients
1 Brown Onion
1 Carrot
Bean Sprouts
15-30 g Soft Brown Sugar
2 tbs of Dark Soy Sauce
2 tbs Oyster Sauce
2 tsp of Mirin or Rice Wine
120 ml of Boiling Water (From Noodles)
Cooking Instructions
- Chop up your onion into large slices, make these as random as you like. Then peel your Carrot and slice it using a hand held potato peelet, so that you have thin slices.
- Bring a pan of water to the boil, then add your nests of Noodles to the pan. Remove the pan from the heat and let the noodles cook in the water for 6 minutes.
- Add a splash of cooking oil to a Wok or a Deep frying pan. When the oil is hot stir-fry the vegetables for a few minutes (5 - 10).
- Add the Brown Sugar to the pan and mix it into the vegetables well, then continue cooking for a further 2 minutes.
- When the Vegetables are just cooked add the Soy Sauce, Mirin and Oyster Sauce to the pan and mix it up with a wooden spoon. Let this cook for a few minutes.
- Add the Noodles into the vegetables and combine them well with some tongs, make sure you add about 120ml of water from the noodle pan to the Stir-fry.
- Cook this for 5 minutes so that the dish is piping hot.
- You can serve this straight from the pan or you could decant it into a container and re-heat it in the Microwave.
You can make this sauce as thick or thin as you like. Add a splash of Corn-four slurry if you want it a bit thicker.
30g (2 tsp) Sweet
