Easy Simple Quick Basic Chinese Stir Fry Noodles For One

Many times one prefers not to bother too much about meals when alone at home; eating out, take-away, a cold sandwich or some canned food would suffice. But if one decides to have some variations, the following is a simple and fast recipe of homemade Chinese fry noodles which requires the minimum ingredients.

Simple Chinese Stir Fry Noodles

Though can be done with minimum ingredients, of course there are some that are indispensable, such as noodles. It is advisable to have some at home for emergency. Chinese noodles consist of a huge variety. Nowadays they are easily accessible in supermarkets and Asian grocers. Of course Japanese and Korean noodles can be used, the last of which are simply delicious. It is recommended to buy those ones that are imported directly from origin instead of some that are made locally. They do make a difference.

Ingredients:

75g (2.6 oz) or 2 rounds of noodles
1 egg (optional)
1 clove of garlic (optional)
small piece of ginger (optional)
soy sauce/ oyster sauce
1/2 tablespoon oil

Directions:

1. Use the noodles that are available. They can be fresh or dry. The recipe is for dry noodles. Fresh noodles such as Udon can be added directly instead of having to be boiled before, but it is recommended to rinse them with some hot water beforehand.
2. Put water to boil in a small pan. The amount of noodles can vary. This is for a mediumly hungry person. Many Chinese noodles come in the form of a nest; for one person usually 2 of these are more than enough. When the water starts to boil, put in the noodles and loosen them with a pair of chopsticks or a fork. Depending on the type of noodles, cooking time can vary; follow instructions on the bag.
3. While the noodles are cooking, heat the oil in a frying pan or a wok.
4. Chop garlic if used or chop ginger if used. These two are the most common thing that one should have at hand, but again, if not, one can do without. For using ginger, it can be cut in thin slice and then taken out afterwards, or it can be chopped fine for eating.
5. When the oil is hot, add garlic and/or ginger if used.
6. Wait till they change colour. If luckily one can spare an egg, add it now; either whole or scramble. If whole when it is ready one can dish it out and put it aside; if scramble just leave it there.
7. The noodles should be ready by now. Drain the noodles and run cold water on them. The easiest way is just to drain them in a sift and put this under the tap for running the cold water. Ten seconds would be enough. Let them drain well, and then add them to the frying pan.
8. Keep moving the noodles with the spatula.
9. Now, the sauce. A frugal meal in Hong Kong is often represented by rice with soy sauce, the last resource of somebody with an empty pocket. Soy sauce and rice are always present in a Chinese household. In this occasion, both soy sauce and oyster sauce work well; however, the oyster sauce gives a slightly more succulent taste under the circumstance. This is strictly a personal choice of course. Add the sauce of one’s choice, fish sauce can be used also. Some may even prefer a little vinegar and sugar, or hot chili sauce, or even Worcester sauce.
10. Continue moving the noodles around and the dish is ready. It should not have taken more than ten minutes.

More Succulent Alternatives For Stir Fry Noodles

The recipe describes the most basic stir fry noodles. If one has vegetables to spare or some leftover meat, they can be added and make a fuller meal. These can be added before the noodles. This is also a basic recipe for stir fry noodles, so it can be expanded into more colourful stir fry noodles.

Hot tasty noodles certainly lift one’s spirit up and a lonely evening is not so bad after all.