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Top 4 Noodle Recipes from School of Wok

Prep:

Cook:

Stir frying has never been so easy

After a hard day's work it is always tempting to reach for the nearest instant noodle pack. It's quick, it's easy to put together, but no matter what the packaging says, it always tastes like salted rubber. Why not give your digestive system a break and whip up something equally as simple, but with ten times the taste and health factor. Here's School of Wok's top four knock out noodle recipes:

Hong Kong Fried Noodles

Ingredients

Dried Egg noodles 1 bag bean sprouts 1 green pepper 1 bag Chinese greens (Choi Sum, Kai Lan or Chinese Leaf) 2 spring onions Dark soy sauce Sesame oil

Singapore Fried Noodles: Ingredients 2 bags rice vermicelli 1 tbsp curry powder ½ tbsp chilli powder 1 fresh Birdseye chilli 1 bag bean sprouts 2 Large leaves Chinese cabbage 6 large tiger prawns, peeled & deveined 1 onion 1 egg 2 spring onions 1 tbsp Light soy sauce / 1 tsp salt Dash dark soy sauce Sesame oil

Fried Egg Noodles in Teriyaki Sauce with Chicken:

Ingredients Dried Egg noodles 1 bag bean sprouts 1 bag Chinese greens (Choi Sum, Kai Lan or Chinese Leaf) 2 spring onions 200g Chicken thigh, skinned & boned Sesame oil

Marinade 1 tablespoon light soy sauce 1 teaspoon sugar 1 tablespoon sesame oil

Teriyaki Sauce

2 tablespoons honey (or maltose) 2 tablespoons dark soy sauce 2 tablespoons mirin 2 tablespoon light soy Sauce

Pad Thai:

Serves 2

Ingredients 150g rice noodles 1 small red chilli, chopped 1 spring onion, shredded Small handful of Chinese chives, cut into finger length pieces 1 clove of garlic chopped 2 tbsp of tamarind paste 2 tbsp of fish sauce 2 tbsp of lime juice 4 tsp sugar 2 tbsp kecap manis 1 tbsp oil 1 egg 8 large prawns 50g firm tofu – thinly sliced 45g bean sprouts Chopped roasted peanuts Lime wedges and chopped coriander for garnish

Hong Kong Fried Noodles

Preparation

  1. Soak the egg noodles in hot water for 3-5 minutes
  2. Once the noodles have separated, drain the water and allow to dry (preferably overnight for best results)
  3. Wash the bean sprouts and place in a prep bowl
  4. Wash the Chinese greens and slice into strips. Place in a prep bowl
  5. Finely slice the pepper and spring onions and place in a small prep bowl

Cooking

  1. Heat a tablespoon of vegetable oil in a wok to high heat
  2. Add the peppers and stir fry for 1 minute
  3. Add the Chinese greens and stir-fry for 1-2 minutes
  4. Add the bean sprouts and stir-fry for a further minute
  5. Add the noodles and stir-fry for 1-2 minutes
  6. Add approx. 2 tbsp dark soy sauce. Stir-fry until noodles become a consistent dark brown colour
  7. Add the spring onion and a dash of sesame oil

Serve in a large bowl

Singapore Fried Noodles

Preparation

  1. Soak the vermicelli noodles in hot water for 5-10 minutes
  2. Once the noodles have separated, drain, then leave to dry (preferably overnight)
  3. Wash the bean sprouts and place in a prep bowl
  4. Wash the Chinese cabbage and slice into strips. Place in a prep bowl
  5. Finely Slice the onion into strips and place aside
  6. Finely slice the spring onions and place in a small prep bowl
  7. Finely slice the chilli and place in a small prep bowl
  8. Place prawns in a small prep bowl

Cooking

  1. Heat 2 tablespoons of vegetable oil in a wok to high heat
  2. Crack the egg into the wok and fry. Once half cooked, break the yolk and cut into the egg but do not scramble. Once cooked, push to the side of the wok to allow space for the prawns.
  3. Add the Chinese cabbage & stir-fry for 2-3 minutes until softened. Remove from wok.
  4. Add the bean sprouts and stir-fry for a further minute
  5. Empty the vegetables from the wok back into a large prep bowl
  6. Heat 2 new tablespoons of vegetable oil in the wok to high heat
  7. Now add the onion to the wok and stir fry until slightly softened
  8. Add the prawns to the wok and stir fry until slightly browned
  9. Add the curry powder and chilli powder and mix well into the prawns
  10. Add the noodles and stir-fry for 2-3 minutes
  11. Throw the vegetables back into the wok and add approx. 2 tbsp light soy sauce and a dash of dark soy. Stir-fry mixing vigorously with a large spoon until a uniform colour is reached throughout the noodles
  12. Add the spring onion and a dash of sesame oil

N.B. To make sure the wok is well oiled throughout your stir fry, between the addition of each ingredient, push ingredients aside and add ½ tbsp oil to the wok. Allow the oil to smoke and then add the next ingredient.

Serving

Serve in a large bowl

Fried Egg Noodles in Teriyaki Sauce with Chicken

Preparation

  1. Soak the egg noodles in hot water for 3-5 minutes
  2. Once the noodles have separated, drain the water and allow to dry (preferably overnight for best results)
  3. Wash the bean sprouts and place in a prep bowl
  4. Wash the Chinese greens and slice into strips. Place in a prep bowl
  5. Finely slice the spring onions and place in a small prep bowl
  6. Slice the chicken and mix with the marinade ingredients.
  7. Mix the sauce ingredients together

Cooking

  1. Heat 2 tablespoons of vegetable oil in a wok to high heat
  2. Add the Chinese greens and stir-fry for 2-3 minutes
  3. Add the bean sprouts and stir-fry for a further minute
  4. Heat 1 new tablespoon of vegetable oil in the wok to high heat
  5. Add the noodles and stir-fry for 1-2 minutes
  6. Remove the noodles from the wok.
  7. Add 1 tablespoon of oil to the wok over a high heat.
  8. Add the chicken & stir fry til cooked.
  9. Add the sauce ingredients & heat through
  10. Return the noodles to the wok and mix well
  11. Add the spring onion and a dash of sesame oil

Serving Serve in a large bowl

Pad Thai

Method

  1. Soak the noodles in warm water for 10 minutes then drain and leave to dry
  2. Finely chop the chilli and garlic, then gradually blend in the tamarind, sugar, fish sauce, kecap manis and lime juice and mix together
  3. Using a little of the oil heat the wok to a very high heat and add the tofu. Stir fry the tofu until brown
  4. Add the egg to the wok. Cook until the white has set, then break apart the yolk and finish cooking. Push to the back of the wok
  5. Add the chives and stir fry for 30 seconds
  6. Add the beansprouts and flash fry for 30 seconds then add the prawns and cook until pink
  7. Add the noodles to the wok, along with half the sauce to help the noodles separate
  8. Add the rest of the sauce then fry until the noodles are glistening, but not dry
  9. Add the spring onions then serve immediately topped with peanuts, coriander, lime and the extra bean sprouts

Hong Kong Fried Noodles

Ingredients

Dried Egg noodles 1 bag bean sprouts 1 green pepper 1 bag Chinese greens (Choi Sum, Kai Lan or Chinese Leaf) 2 spring onions Dark soy sauce Sesame oil

Singapore Fried Noodles: Ingredients 2 bags rice vermicelli 1 tbsp curry powder ½ tbsp chilli powder 1 fresh Birdseye chilli 1 bag bean sprouts 2 Large leaves Chinese cabbage 6 large tiger prawns, peeled & deveined 1 onion 1 egg 2 spring onions 1 tbsp Light soy sauce / 1 tsp salt Dash dark soy sauce Sesame oil

Fried Egg Noodles in Teriyaki Sauce with Chicken:

Ingredients Dried Egg noodles 1 bag bean sprouts 1 bag Chinese greens (Choi Sum, Kai Lan or Chinese Leaf) 2 spring onions 200g Chicken thigh, skinned & boned Sesame oil

Marinade 1 tablespoon light soy sauce 1 teaspoon sugar 1 tablespoon sesame oil

Teriyaki Sauce

2 tablespoons honey (or maltose) 2 tablespoons dark soy sauce 2 tablespoons mirin 2 tablespoon light soy Sauce

Pad Thai:

Serves 2

Ingredients 150g rice noodles 1 small red chilli, chopped 1 spring onion, shredded Small handful of Chinese chives, cut into finger length pieces 1 clove of garlic chopped 2 tbsp of tamarind paste 2 tbsp of fish sauce 2 tbsp of lime juice 4 tsp sugar 2 tbsp kecap manis 1 tbsp oil 1 egg 8 large prawns 50g firm tofu – thinly sliced 45g bean sprouts Chopped roasted peanuts Lime wedges and chopped coriander for garnish


Hong Kong Fried Noodles

Preparation

  1. Soak the egg noodles in hot water for 3-5 minutes
  2. Once the noodles have separated, drain the water and allow to dry (preferably overnight for best results)
  3. Wash the bean sprouts and place in a prep bowl
  4. Wash the Chinese greens and slice into strips. Place in a prep bowl
  5. Finely slice the pepper and spring onions and place in a small prep bowl

Cooking

  1. Heat a tablespoon of vegetable oil in a wok to high heat
  2. Add the peppers and stir fry for 1 minute
  3. Add the Chinese greens and stir-fry for 1-2 minutes
  4. Add the bean sprouts and stir-fry for a further minute
  5. Add the noodles and stir-fry for 1-2 minutes
  6. Add approx. 2 tbsp dark soy sauce. Stir-fry until noodles become a consistent dark brown colour
  7. Add the spring onion and a dash of sesame oil

Serve in a large bowl

Singapore Fried Noodles

Preparation

  1. Soak the vermicelli noodles in hot water for 5-10 minutes
  2. Once the noodles have separated, drain, then leave to dry (preferably overnight)
  3. Wash the bean sprouts and place in a prep bowl
  4. Wash the Chinese cabbage and slice into strips. Place in a prep bowl
  5. Finely Slice the onion into strips and place aside
  6. Finely slice the spring onions and place in a small prep bowl
  7. Finely slice the chilli and place in a small prep bowl
  8. Place prawns in a small prep bowl

Cooking

  1. Heat 2 tablespoons of vegetable oil in a wok to high heat
  2. Crack the egg into the wok and fry. Once half cooked, break the yolk and cut into the egg but do not scramble. Once cooked, push to the side of the wok to allow space for the prawns.
  3. Add the Chinese cabbage & stir-fry for 2-3 minutes until softened. Remove from wok.
  4. Add the bean sprouts and stir-fry for a further minute
  5. Empty the vegetables from the wok back into a large prep bowl
  6. Heat 2 new tablespoons of vegetable oil in the wok to high heat
  7. Now add the onion to the wok and stir fry until slightly softened
  8. Add the prawns to the wok and stir fry until slightly browned
  9. Add the curry powder and chilli powder and mix well into the prawns
  10. Add the noodles and stir-fry for 2-3 minutes
  11. Throw the vegetables back into the wok and add approx. 2 tbsp light soy sauce and a dash of dark soy. Stir-fry mixing vigorously with a large spoon until a uniform colour is reached throughout the noodles
  12. Add the spring onion and a dash of sesame oil

N.B. To make sure the wok is well oiled throughout your stir fry, between the addition of each ingredient, push ingredients aside and add ½ tbsp oil to the wok. Allow the oil to smoke and then add the next ingredient.

Serving

Serve in a large bowl

Fried Egg Noodles in Teriyaki Sauce with Chicken

Preparation

  1. Soak the egg noodles in hot water for 3-5 minutes
  2. Once the noodles have separated, drain the water and allow to dry (preferably overnight for best results)
  3. Wash the bean sprouts and place in a prep bowl
  4. Wash the Chinese greens and slice into strips. Place in a prep bowl
  5. Finely slice the spring onions and place in a small prep bowl
  6. Slice the chicken and mix with the marinade ingredients.
  7. Mix the sauce ingredients together

Cooking

  1. Heat 2 tablespoons of vegetable oil in a wok to high heat
  2. Add the Chinese greens and stir-fry for 2-3 minutes
  3. Add the bean sprouts and stir-fry for a further minute
  4. Heat 1 new tablespoon of vegetable oil in the wok to high heat
  5. Add the noodles and stir-fry for 1-2 minutes
  6. Remove the noodles from the wok.
  7. Add 1 tablespoon of oil to the wok over a high heat.
  8. Add the chicken & stir fry til cooked.
  9. Add the sauce ingredients & heat through
  10. Return the noodles to the wok and mix well
  11. Add the spring onion and a dash of sesame oil

Serving Serve in a large bowl

Pad Thai

Method

  1. Soak the noodles in warm water for 10 minutes then drain and leave to dry
  2. Finely chop the chilli and garlic, then gradually blend in the tamarind, sugar, fish sauce, kecap manis and lime juice and mix together
  3. Using a little of the oil heat the wok to a very high heat and add the tofu. Stir fry the tofu until brown
  4. Add the egg to the wok. Cook until the white has set, then break apart the yolk and finish cooking. Push to the back of the wok
  5. Add the chives and stir fry for 30 seconds
  6. Add the beansprouts and flash fry for 30 seconds then add the prawns and cook until pink
  7. Add the noodles to the wok, along with half the sauce to help the noodles separate
  8. Add the rest of the sauce then fry until the noodles are glistening, but not dry
  9. Add the spring onions then serve immediately topped with peanuts, coriander, lime and the extra bean sprouts
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