Stir-fry Noodle Soup. Master Chef John Zhang shows you simple stir fry noodles recipe that are awesome with step by step instruction. Garnish soup with a sprinkling of chopped green onions before serving. Chicken noodle soup. · Chicken stir fried udon noodles is not only tasty, but also the color combination of vegetables, meat and noodles make this dish very attractive.

It is much quicker and more simple to Note: I explained the tips for stir frying beef in this Vietnamese Beef Noodle Salad recipe (Bun Bo Xao). Basically, we should slice the beef against the. A soup with lots of chunky bits. (Vegan). You can cook Stir-fry Noodle Soup using 18 ingredients and 18 steps. Here is how you cook that.

Ingredients of Stir-fry Noodle Soup

It's 1 handful of dried wood ear mushrooms.
You need 4 of dried shitakii mushrooms.
You need 1 lb of pork chops, sliced in thin strips.
You need 2 Tbsp of corn starch.
You need 2 tsp of soy sauce.
You need 2 tsp of sesame oil.
Prepare 1 tsp of shitakii powder (optional).
You need of oil.
You need 2 cloves of garlic, minced.
It's 1/2 head of Napa cabbage, sliced in 1/2 strips.
You need 8 oz of bamboo shoots, sliced.
Prepare 8 oz of oyster mushrooms, sliced in chunks.
It's 4 of green onions, sliced.
You need 3 cups of chicken or pork stock.
Prepare 3 Tbsp of soy sauce.
Prepare 1 Tbsp of black vinegar.
You need 1 lb of fresh noodles.
Prepare 6 of eggs.

Asian Stir Fry Noodles are loaded with vegetables and crispy tofu and cooked in a soy, garlic, ginger sauce. Load up your stir fry noodles with all your favorite veggies. You can use the ones I listed in the recipe, or choose the ones you like the most. A simple, versatile Asian noodle dish with finely diced vegetables and a sweet and savory sauce.

Stir-fry Noodle Soup instructions

Rehydrate the mushrooms by covering in boiling water and allowing to sit for several hours. Thinly slice the shitakii and roughly tear the wood ear (also called black fungus in some Asian markets). Keep the mushrooms separate after cutting..
Combine the pork, shitakii, corn starch, 2 tsp soy sauce, shitakii powder, and sesame oil in a bowl and set aside..
Combine the cabbage, wood ear, oyster mushrooms, green onion, and bamboo shoots in a large bowl and set aside..
Gather all your ingredients mise en place. The soup will come together very quickly..
Prepare the soup base by combining the the stock, soy sauce, and black vinegar and setting over low heat..
Set a pot of water, for the noodles, to boil. Add a Tbsp of salt and a tsp of baking soda to the water. The soda will increase the pH and give you noodles more spring, like Asian style noodles..
Boil the noodles for 3 min or until al dente.
Drain and rinse the noodles to stop the cooking.
Place the noodles in handfuls into a bowl. Extra noodles should be stored in small zip lock bags as single servings..
Add the oil to a wok over high heat and add the garlic stirring for 30 seconds until fragrant..
Add the pork and shitakii and continue to stir fry until browning.
Remove the cooked pork and set aside..
Stir fry the veggies/mushrooms until starting to brown..
Add the soup base and set heat to simmer.
Make a well in the simmering soup to poach the eggs. One egg per person..
Poach the eggs. Labeling soup broth over the eggs after 3-4 minutes..
Place a poached egg in each bowl.
Add soup to the noodles and egg and serve.

There's just something special about filling the family table. It fills my mama heart when all of my kids and husband are gathered around the table. Japchae, this easy Korean noodle stir-fry recipe, is quick and easy to make, it's full of veggies (red peppers, carrots, onions, mushrooms, spinach), and tossed in the most delicious sesame-soy-maple sauce. This recipe calls for a little rice to help give the stock a slightly thickened and smooth texture. Adding an apple makes the soup stock sweeter.