Fried noodles is a staple food for many Asians. Chinese, Japanese, Koreans, Thai, Singaporeans, Malaysians, Indonesians, Vietnamese, Indians etc etc etc. All of us have our versions of the fried noodles: from pad thai to chow mein, from mee goreng to yakisoba.
But no matter which version you favor, all of them taste wonderful when cooked in a great hot wok. The methods are pretty much the same even though we use slightly different ingredients. Here are the steps:
- Blanche noodles and set aside.
- Heat up the Mei Wok and when hot, add 2 tablespoons of oil.
- Add aromatics (finely chopped garlic, onions, ginger chilies), and some salt. Keep stirring.
- Add in finely cut vegetables that don’t wilt (e.g. carrots, peas or beans).
- Add the noodles.
- Add the stock and sauce. (sauce: fish sauce, soya sauce, miso, tom yum etc)
- Allow noodles to stew until almost cooked.
- Stir in the bite-sized meat and eggs if using, keep stirring for 2-3 minutes or until stock is absorbed into the noodles
- Add in green leaves and bean spouts if using.
- Dish out and garnish with fried shallots, scallions, coriander leaves, fresh chilies.
