2 Pasta Recipes: #2 Garlic-Soy Stir Fry Noodles
Stir fry is a perfect opportunity for using up those veggies in your fridge and pantry that are on the verge of giving up, looking for the compost pile or the long way down the dark portal of the trashcan. If you don’t have the veggies or don’t want them in the recipe, the sauce is delicious enough on its own to add to the noodles.
Combine your sauce ingredients before you get started. It will take a little time to gather the ingredients. You want to have your sauce ready when it is needed so that you don’t have to stop the cooking process to play catchup. Then give the sauce another stir just before pouring into the pan. The short sit on the counter will give the sauce a bit to meld and marry their flavors.
White pepper is used in Chinese cooking. It was not an ingredient that I used early in my cooking endeavors, but now we are inseparable. It is different from the traditional black pepper, so I enjoy having the two varieties in my pantry.
This sauce can be one you can use over and over in your Asian dishes. Use it as a stir-fry sauce with a protein or just veggies.
Some great topping ideas… peanuts or cashews (toasted or not), crunchy chow mein noodles (see Notes), Chile-Garlic Sauce or Chile Oil – We love BOON Sauce. Check them out for the best chile oil.
See other recipe for one pound of pasta: Spaghetti with Fresh Tomatoes and Herbs
Enjoy!
Garlic-Soy Stir Fry Noodles
Ingredients
Sauce:
- 1/4 cup lower-sodium beef stock/broth
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons toasted sesame oil, my favorite brand
- 1/2 teaspoon fish sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon fresh ginger root, grated on a zester or finely minced, or 1/2 teaspoon ground ginger
Noodles:
- 1 tablespoon neutral oil, (avocado, vegetable, etc)
- 1 tablespoon unsalted butter
- 1 cup mixed veggies (sliced celery, sliced bell pepper, sliced onion, sliced carrot, etc.)
- 2 cloves garlic, finely minced, pressed through a garlic press, or grated on a microplane
- 1/2 pound spaghetti noodles, from previous recipe, see Notes, RECIPE LINK
- 1/2 cup green onions, sliced
- 1 teaspoon toasted sesame seeds, optional
- 2 tablespoons Thai basil, optional
Instructions
- If you are creating this recipe from the reserved half of the noodles, pull the noodles out of the fridge so they can be coming to room temperature while you prep your sauce and cook the garlic.
- * If you cooked half the package of spaghetti noodles, bring your salted water to a boil and cook the noodles to al dente.
- In a small bowl or measuring cup combine all the sauce ingredients. Set aside.
- In a shallow skillet or pan, heat the oil and butter over medium heat.
- Once the oil/butter is hot, add the vegetables and stir fry for about 5 minutes to soften.
- Add the garlic and stir constantly for about 20 seconds. It should smell very fragrant, but be careful or the garlic can burn.
- Stir the sauce again and add to the skillet. Stir.
- Add the noodles to the skillet and stir to warm the noodles through and coat them. Lower the heat to low and stir often for 10 minutes, to allow the noodles to soak up some of the sauce.
- Divide the noodles between two bowls. Top with green onions, sesame seeds and basil, if desired.
- Serve very warm.
0 Comments