I will admit right now that this recipe being faster than getting takeout is a bold claim, which depends on multiple factors such as where you live and where the closest Chinese Restaurant is. It might also depend on whether you drive like an old lady or a racecar driver. Another contributing factor is whether you have all the ingredients at hand, which is a gamble when it comes to Chinese food, it is not a staple in every household. Though I was not exaggerating when saying that this recipe is fast, when you have all the ingredients at home you could be sitting at your dinner table or on your ouch (I won’t judge) with a bowl of homemade stir-fried noodles within fifteen to twenty minutes. If you actually have to chop some vegetables and you do it lethally slowly, the way some people do with the tiniest knife that has probably been stolen from a children’s play kitchen, it will still only take you thirty minutes. Most days it takes me longer to just find my wallet.
This recipe is an absolute favourite of mine, as it takes so little time to make and can be whipped up whilst already mentally asleep on the couch. It is a super simple and delicious recipe to make when you don’t know what to cook or don’t want to spend hours in the kitchen chopping and sautéing. A nifty little recipe to have for your busy days or when you need a fast comforting meal. On the health front it is better for you as well, you know exactly what you put in it and you can control your sodium intake. I’m telling you the news are starting to worry me about it. In order to make this express version you only need four ingredients: a tape of oil of your choice (coconut, sesame, peanut, olive, canola,…), a frozen Asian-style vegetable mix, wok noodles of your choice, Asian-style seasoning (five-spice or some sort of Asian spice blend) and soy sauce. Depending on how salty or spicy your seasoning and soy sauce are you might want to help the flavour along with some salt and ground black pepper, but that is a given. If you don’t have a frozen Asian-style vegetable mix, you can just chop up whatever vegetables you have in your fridge. The mix is just too convenient not to use, it really is the spice and soy sauce making it “Asian”. I feel as if there ought to be a disclaimer telling you that I don’t know how to make authentic Asian food, hence use of the word Asian-Style. Anyway, this recipe is super easy and delicious. If you manage no to eat all of it, then the leftovers are really delicious cold.
Express Asian-Style Stir-Fried Wok Noodles (Recipe for two generous portions)
- 1-2 tbl oil (coconut, sesame, peanut, olive, canola, …)
- 350 gr frozen Asian-Style vegetable mix (or whatever vegetables you have leftover, diced)
- 1 packet of wok noodles (whatever you have or prefer)
- Asian-spice blend
- soy sauce
1. Put a wok on high heat and add the oil.
2. When the oil is hot add the frozen vegetable mix and sauté until it has sweated out all the moisture.
3. While the vegetables are sautéing, prepare the wok noodles according to the package and drain them.
4. Once the vegetables have sweated out all the moisture, fry them for a few minutes whilst stirring occasionally.
5. Add the spices and soy sauce to the vegetables and stir.
6. Add the wok noodles about a third at a time and stir, to distribute the vegetables evenly.
7. Taste it and season as needed.