I love making stir-fried noodles for lunch because you can put any ingredient in it and it’s ready in 15 minutes! Like today, I literally ran out of food in the fridge but I made these stir-fried noodles with just onions and leek – so simple but taste amazing! There are so many different variations for the sauce but this one is our favourite. It’s basically teriyaki with soy sauce and sugar, but with a tablespoon of minced ginger, giving the dish an extra aromatic flavour.
I have a jar of minced ginger which is super handy when it comes to making a dish like this.
Chinese recipes use a lot of ginger and sometimes ginger juice. A while ago I was making some traditional cake which needs about 80ml of ginger juice, that’s a lot of ginger! To make ginger juice, I blended A LOT of ginger in a food processor, squeezed them to get all the juices but didn’t need the leftover ginger pulp. So I thought, why not keep these finely minced ginger in a jar? I put them all in a glass jar, added enough oil to cover all the ginger and put it in the fridge. Now I can use if for stir-fries and marinades, super handy!
Most types of noodles will work for this recipe. I usually use thicker udon noodles; this time, I used medium noodles. Get the ready-to-cook ones like this, so you don’t have to cook them separately beforehand. If you cook the noodles in a pan of water just before you stir-fry them, they could get all soggy and mushy because of the moisture.😕 So don’t forget to drain your noodles very well before adding them to the pan, unless you use these ready-to-cook noodles. Some supermarkets have their own straight-to-work noodles too but I find them hard to break off in the work. I often have to add water to the work to soften them and then break them off bit by bit, then again the noodles tend to be more soggy. But AMOY straight-to-work noodles really are ready to cook. You can dump the whole thing into the wok and they’ll cook nicely!
1 onion, thinly sliced
1 leek, green part only, sliced
2 packets ready-to-cook noodles
Spring onion, chopped, for garnish
toasted white sesame seeds, for garnish
Soy ginger sauce
2 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp minced ginger
1 tbsp sugar
- Mix all the sauce ingredients together.
- Heat some oil in a frying pan or a wok. Add the sliced onion and leek to the hot pan. Stir fry until softened, about 5 minutes.
- Add the noodles and loosen them gently so you don’t break them. Stir fry with the softened onion and leek.
- Add about half of the sauce, toss noodles around to combine. Taste and add more sauce until you have the desired flavours. You can usually tell if there’s enough sauce by the colour of the noodles. They should look quite dark, like a medium brown colour, not too light.
- Serve on a plate and top with some chopped spring onions and white sesame seeds.
Don’t forget you can join my email list and get more recipes directly in your inbox.