4 different ways to cook stir fried noodles

4 Different Ways to Cook Stir Fried Noodles



A while ago I wrote a post about 5 different ways to cook Fried Rice. Well it´s about time I did one about Stir Fried Noodles don´t you think? Here goes;

4 Different Ways to Cook Stir Fried Noodles!

The first stir-fried noodles I ever had was Tallarin Saltado a Peruvian Chifa version of Chinese Chow Mein. I’ve had it more time than I can count and I love it. I’m not sure if I’ve ever had the original Chow Mein but I will make sure to do that when I get to China! In Thailand I discovered Pad Thai and boy was that a treat, only bad thing is that if it´s not done right it can be gooey and not so nice. A well made Pad Thai is like a dream come true!

In Bali we’ve been eating Mie Goreng, the Indonesian Stir Fried Noodles and they are pretty good too! Big Kiddo loves them and yes, they are eaten for breakfast!

What was your first encounter with Stir Fried Noodles?
Did you like it?
Do you cook it at home?

Try one of these next time you crave something different, I put together the best recipes I could find of each of the Noodle dishes I mentioned.

Pick one and make it for dinner! Yum.

Tallarin Saltado / Peru

Author: PeruDelights

Serves: 4



  • 1 pound egg noodles
  • ⅓ cup vegetable oil
  • 1 chicken breast cut in dices
  • Salt and pepper
  • 2 garlic cloves, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 1 cup pac choy, cut in thick slices
  • 1 cup red bell pepper cut in slices
  • ½ white onion cut in slices
  • ½ cup scallions, cut in thick slices
  • ½ cup jolantao, cut in half
  • 1 cup chicken stock
  • 2 tablespoons soy sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Pisco or Brandy
  • ½ tablespoon potato starch
  • 1 cup soy sprouts


  1. Cook the noodles in a saucepan with boiling water for two minutes. Drain and reserve.
  2. In a wok or skillet over medium high heat, heat the vegetable oil, add the chicken and season with salt and pepper. Stir fry until the chicken is cooked through.
  3. Make a well in the center, add the garlic and ginger and stir fry quickly but do not let them burn.
  4. Now, add in quick succession the pac choy, bell pepper, onion, and cook for a few minutes. Add scallions, and jolantao.
  5. In the meantime combine chicken stock, soy sauce, vinegar, Pisco, and potato starch. Add to the chicken – vegetable mixture, and stir until it starts to thicken and look glossy.
  6. Combine with the vegetables, heat through and add the soy sprouts.
  7. Serve immediately.
  8. Note: Do not cut the egg noodles. According to the Chinese tradition, the longer the noodles the longer the life of the owners of the house. Now you know! Good luck and Happy New Chinese Year!


Chow Mein / China

Author:  RecipeTin Eats

Serves: 2



  • 200g/6oz chicken thigh fillets, cut into bite size pieces
  • ½ tsp baking soda (optional – see notes)
  • 1½ tbsp peanut oil (or other cooking oil)
  • 200g/6oz fresh chow mein noodles
  • 3 cups cabbage, finely shredded
  • 1 carrot, julienned
  • 1 cup bean sprouts
  • 3 shallot/scallions, cut into 5cm/2″ pieces
  • 2 cloves garlic, peeled and smashed (see notes)
  • ¼ cup (4 tbsp) water
  • ¼ cup + 1 tbsp homemade Real Chinese All Purpose Stir Fry SauceOR Chow Mein Sauce (recipe below)

Chow Mein Sauce

  • 1½ tbsp oyster sauce
  • 1½ tbsp soy sauce (ordinary dark soy sauce)
  • 1½ tbsp Chinese cooking wine (or sherry)
  • 2 tsp sugar
  • ½ tsp sesame oil
  • 2 tsp cornflour/cornstarch
  • White pepper


  1. Optional – velveting the chicken (see notes): Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
  2. If making Chow Mein Sauce, place the Chow Mein Sauce ingredients in a small bowl and mix to combine.
  3. Pour 1 tbsp of Chow Mein Sauce OR Real Chinese All Purpose Stir Fry Sauce over the chicken and set aside to marinate for 10 minutes.
  4. Prepare the noodles according to the packet instructions. Usually you just need to put the noodles in a bowl, pour boiling water over and leave it for 1 – 2 minutes, then drain.
  5. Heat oil in wok or large fry pan over high heat.
  6. Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Remove garlic from wok.
  7. Add chicken and stir fry until the skin is white but the inside is still raw – about 45 seconds to 1 minute.
  8. Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk). Stir fry for 1 – 1½ minutes until the cabbage is just starting to wilt and the chicken is cooked through.
  9. Add the noodles, Real Chinese All Purpose Stir Fry Sauce/Chow Mein Sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
  10. Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat.
  11. Serve immediately.



  1. The baking soda is to “velvet” the chicken to make it soft like you get in Chinese restaurants. It breaks down the fibres in the chicken. This step is optional. I usually do not bother with this step.
  2. I make my Chow Mein by infusing the oil with garlic flavour by stir frying smashed garlic. To smash garlic, use the side of the knife or a meat mallet to flatten them so they break open, then peel the skin off (which should skip right off after smashing it). Alternatively, you could just use minced garlic.



Mie Goreng / Indonesia

Author: Wil and Wayans Kitchen

Serves: 4



  • 125g dried egg noodles or one pack of fresh cooked noodles (about 400g)
  • 150g chicken (diced)
  • 2 eggs
  • 1 large carrot (cut into thin strips like matchsticks)
  • 75g cabbage (cut into strips or squares)
  • 2 spring onions (finely sliced)
  • 2 cloves of garlic (finely chopped)
  • 1cm-long piece of ginger
  • 2tbsp dark soy sauce
  • 2tbsp light soy sauce
  • 2tbsp oyster sauce
  • 4tbsp kecap manis
  • 1tsp sesame oil
  • salt and pepper (to taste)
  • vegetable oil (enough to fry the noodles)



  1. Boil the noodles (if you are using dried noodles) until cooked then remove from the heat and drain. Sprinkle a little vegetable oil over the the noodles and mix it in, then add the 3tbsp of kecap manis and mix it until it is evenly distributed.
  2. Heat a wok, add a little oil and scramble the eggs. Remove when cooked and set aside.
  3. To a hot wok, add a little vegetable oil then fry the garlic and ginger until they start smelling good. Then add the diced chicken and stir-fry until cooked through.
  4. Add the carrot, spring onion, scrambled egg and cabbage and continue to stir-fry then add the noodles, light and dark soy sauce, oyster sauce, and sesame oil. Mix thoroughly and continue to fry until cooked. Season with salt and pepper to taste.
  5. Remove from the heat and serve with a sprinkle of fried shallots on top.



Pad Thai / Thailand

Author: The Luna Café

Serves 2.



Tamarind Sauce (½ cup)

  • 2 tablespoon fish sauce
  • 2 tablespoons hot water
  • 2 teaspoons tamarind paste
  • 2 teaspoons Korean hot pepper paste
  • 1 teaspoon Chinkiang vinegar (or rice wine vinegar)
  • 3 tablespoons palm sugar (2 ounces) (or golden brown sugar)
  • 3 cloves garlic, peeled and minced (1 teaspoon minced)


  • 8 ounces fresh or semi-dried, ¼-inch wide rice noodles, cut into 8-inch lengths, and soaked in warm water for 20 minutes, until pliable but not fully soft


  • 6 ounces dried, ¼-inch wide rice noodles, soaked in warm water for 30 minutes, until pliable but not fully soft


  • 3 tablespoons vegetable oil, and perhaps a little more
  • 4 shallots, chopped (¼ cup chopped)
  • 2 cloves garlic, peeled and minced (1 teaspoon minced)
  • 2 large eggs, beaten lightly
  • ¼ teaspoon fine sea salt
  • large handful bean sprouts
  • ¼ cup sliced Chinese garlic chives (or green onions)
  • 2 Thai red or green chiles, stemmed and thinly sliced, optional (wear disposable rubber while handling these very hot chiles and then discard) gloves
  • 2 tablespoons crushed peanuts


  • small handful bean sprouts
  • ¼ cup cilantro leaves
  • ¼ cup sliced Chinese garlic chives (or green onions)
  • 2 tablespoons coarsely chopped roasted peanuts
  • 4 lime wedges


1. To make the sauce

In a small mixing bowl, combine fish sauce, dissolved tamarind paste, palm sugar, garlic, and vinegar. Whisk until the sugar is dissolved. Reserve.

2. To prepare the noodles

See basic directions in the ingredient list. Drain the noodles and then blanch them for a moment only in boiling water. And drain again. This prevents them from clumping together later.

3. To complete the stir-fry

Heat a large, heavy wok or Cast Iron Pan over high heat. Add the oil and swirl to coat the sides of the wok.
Add shallots and garlic and stir-fry for until fragrant and just beginning to color.
Add the eggs and stir briefly as they begin to set.
If using prawns, push partially set eggs to the side. Add a little more oil and add the prawns. Toss the prawns repeatedly and season with salt.
When prawns are cooked through, toss with the eggs and add drained noodles. Stir-fry for about 30 seconds while continuing to break up the eggs.
Add the tamarind sauce, and toss to coat the noodles. Continue cooking and tossing until liquid evaporates and wok is almost dry.
Add the bean sprouts, garlic chives, chiles, and peanuts, and toss to combine.

4. To serve

Quickly pile onto a platter or 2 individual plates and embellish with cilantro, green onion, peanuts, and lime wedges.



Although the lime is listed as an embellishment, it’s actually imperative to the play of flavors in the dish. Be sure to squeeze a goodly amount over the noodles before you dig in.