Easy Homemade Stir-Fry Sauce

Makes 2 cups

Get This -

1/2 cup soy sauce
1 cup chicken stock
1 tablespoon freshly grated ginger
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon sugar
1 tablespoon oyster sauce
2 tablespoons cornflour mixed with 2 tablespoons water


Do This -

1. Adding all the ingredients (except the cornstarch mixture) into a saucepan.
2. Whisk together and bring to a boil.
3. Pour in the cornstarch mixture slowly, whisking to combine and then let simmer over medium heat for 3-4 minutes.

Teriyaki Chicken & Hokkien Noodles

Serves 2

Get This -

1 chicken breast cut into strips
1 large clove of garlic, crushed
2 chillies, finely chopped
shallots, finely sliced
Teriyaki Sauce (click to go to the link to make your own)
broccolini
capsicum
pak choy or Asian green
hokkien noodles
lime juice
olive oil

Do This -

• Make the Teriyaki sauce and let cool.
• Add chicken, chillies, garlic, shallots to a bowl and cover with Teriyaki sauce. Refrigerate for a few hours.
• Cover noodles with boiling water and let sit for 1 - 3 minutes. Drain and cover.
• Add olive oil to a hot pan cook the chicken (reserve the liquid) for a few minutes or until it turns opaque.
• Remove chicken and place in a bowl.
• Stir fry vegetables for a few minutes.
• Add the marinating liquid, chicken and noodles. Squeeze in half a lime.
• Combine and simmer until chicken is well cooked.

Optional - add cashews on top.

Hokkien Noodles with Prawns

Image and (tweaked) recipe from Taste.com.au

Serves 4

Get This -

450g thin hokkien noodles
1 1/2 tsp vegetable oil
300g green prawn cutlets
1 garlic clove, crushed
400g fresh stir-fry vegetables
2 tbs kecap manis
2 tbs fresh lemon or lime juice
1/2 cup fresh basil leaves

Do This -

1. Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 2 minutes or until tender. Drain.
2. Heat a large wok over high heat. Add 2 teaspoons of the oil and heat until smoking. Stir-fry the prawns and garlic for 2 minutes or until they change colour. Transfer to a plate.
3. Heat the remaining oil in the wok. Add the vegetables and stir-fry for 4-5 minutes or until tender crisp.
4. Add the noodles, kecap manis and lemon juice to the wok. Return the prawn mixture to the wok and add the basil. Toss until combined and heated through.

Beef and Black Bean Noodle Stir-Fry

Another recipe from Taste.com.au

This is what I call cheating...opening packets and bottles. But this is pretty good cheating, don't you think?

It's not the tastiest meal I've ever had. But it's not bad for something quick and easy.

From Taste.com.au

Serves 4

Get This -

• 1 x 400g pkt hokkien noodles
• 1 tbs olive oil
• 400g beef stir-fry strips
• 1 brown onion, halved, thinly sliced
• 1 garlic clove, crushed
• 1 x 500g pkt Woolworths Fresh Family Vegetable Stir-Fry
• 80ml (1/3 cup) water
• 1 x 300g btl Asia at Home Black Bean Stir Fry Sauce
• 1/3 cup fresh coriander leaves

Do This -

1. Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.
2. Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add half the beef and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with 1 teaspoon of oil and the remaining beef.
3. Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 1 minute or until the onion softens. Add vegetables and stir-fry for 2 minutes. Add 2 tablespoons of water. Cover and cook for 1-2 minutes or until the vegetables are tender crisp.
4. Use a fork to separate the noodles. Add the noodles and black bean sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the beef and toss to combine.
5. Divide the stir-fry among serving plates. Top with the coriander to serve.

Pad Thai

This is a version of a recipe I found here.

Image found here

Serves 4

Get This -

250g rice stick noodles

500g chicken thigh fillets, sliced thinly
2 clove garlic, crushed
2 teaspoon grated ginger
1 red capsicum, sliced into thin strips and strips halved
1 large carrot, cut into matchstick
4 spring onions, sliced thinly
2 cups bean sprouts
1 or 2 red thai chilli, sliced thinly
2 tablespoons chopped palm sugar (or brown sugar)
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 tablespoon fish sauce
1 tablespoon lime juice
3 eggs
fresh roughly chopped coriander leaves
chopped peanuts
Chilli flakes and sesame seeds (optional)

Do This -

• Prepare rice noodles according to directions listed on package.
• In a mixing bowl, whisk together sugar, soy sauce, rice wine vinegar, lime juice and fish sauce, set aside.
• Heat oil in a wok or large and deep non-stick pan over medium-high heat. 
• Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. 
• Add capsicum and carrots and saute 1 - 2 minutes then add garlic, ginger, spring onions and bean sprouts saute 1 minute longer. 
• Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. 
• Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Honey Soy & Ginger Chicken Noodle Stir Fry

I love a stir-fry!!


Serves 2

Get This -

1 chicken breast, trimmed, cut into strips across the grain
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon oil
2 garlic cloves, peeled, finely chopped
4cm piece ginger, finely grated
1 small onion, cut into thin wedges
1 medium carrot, cut into thin sticks
handful of green beans, trimmed, halved diagonally
(Or whatever stir-fry vegetables you have eg capsicum, snow peas, brocolli, baby corn)
enough noodles for 2 (I prefer rice noodles, but you could use hokkien, udon, stick noodles, or even a packet of 2 minute noodles)

Do This - 

• Combine chicken, soy sauce, honey, garlic and ginger in a bowl.  Let stand for at least 5 minutes to marinate. (An hour in the fridge is better)
• Cook noodles according to the instructions on the pack.
• Drain chicken and reserve marinade.  Heat oil in a large wok or fry pan over a high heat.  Add chicken and stir fry for about 2 minutes, until just cooked.  Remove chicken from wok.
• Add vegetables one at a time and stir-fry until cooked through.
• Add chicken, drained noodles and reserved marinade, combine until heated through.
• Serve with chopped herbs or spring onions.

Thai Beef Stir-Fry

This recipe is divine.  Especially for a hot summer night, so fresh, crisp and healthy!

Serves 4

Get This -

• 1 1/2 tbs peanut oil
• 500g beef stir-fry strips
• 2 carrots, cut into short thin sticks
• 1 red capsicum, cut into thin strips
• 1 stalk lemongrass, white part only, finely chopped
• 4cm piece fresh ginger, thin sticks
• 3 garlic cloves, crushed
• 1 1/2 tbs soy sauce
• 1 1/2 tbs sweet chilli sauce
• 1 tbs lime juice
• 2 cups bean sprouts
• 1 cup fresh coriander leaves
• 1 cup fresh mint leaves
• Steamed jasmine rice, to serve

Do This -

1. Add 1 tablespoon of oil to a wok on high heat. Add half the beef and stir-fry for 1-2 mins. Repeat with remaining beef.
2. Heat remaining oil over medium-high heat. Add carrots, capsicum, lemongrass, ginger and garlic. Stir-fry for 2 mins. Add soy sauce, sweet chilli sauce and lime juice. Toss well.
3. Return beef and bean sprouts and toss through. Remove from heat and toss in half the coriander and mint. Serve with remaining coriander, mint and rice.

This recipe is from http://www.taste.com.au/ , my favourite recipe website.