How To Cook Indomie Fried Noodles Franchise
Fried Asia noodles | Chinese noodle pan
Fried Asian noodles with vegetables in 25 minutes! Simple and full of flavor, this Chinese noodle pan is perfect for a quick midweek dinner! The recipe can be varied as desired, is vegan, contains no refined sugar and can be prepared gluten-free.
Tasty Asian noodles
If you like vegetables and love quick and easy meals, then this Asian noodle pan is for you. All you need is a saucepan and pan, no fancy or complicated ingredients, and the dish is far healthier than a takeout from a Chinese takeaway.
I love fried noodles e.g. Lo Mein (vegan) as much as probably every other person. Unfortunately, they're not exactly the healthiest option and are usually seasoned with plenty of oil and sometimes even the controversial MSG. If you prepare Asia noodles at home, you save money on the one hand, use healthier ingredients and it still tastes good for the whole family!
This is the ultimate dish I like to prepare when I know that I have various “vegetable scraps” in the fridge that urgently need to be used up. This recipe features some of my favorite ingredients and vegetables that I usually always have in my kitchen. You are also welcome to customize it with ingredients that are available to you.
Chinese noodles consist of only three elements: the noodles, the sauce and the vegetables! All of these elements can be customized. The simple sauce is my ultimate ingredient for a delicious Asian noodle pan with a simple combination of vegetable broth, tamari, rice vinegar, maple syrup and corn starch (optionally with chilli flakes for more heat!).
You can adjust the level of spiciness, add more sweeteners, other vegetables, additional protein such as tofu, use gluten-free pasta, etc ... There are no limits!
The ingredients & extras
The pasta: Use your favorite pasta (regular, gluten-free, or grain-free). For example rice noodles, ramen noodles, ribbon noodles, udon noodles, buckwheat noodles, linguine and even spaghetti!
Exactly - even Italian spaghetti goes well with these Asian noodles. I mostly use linguine or rice noodles and the result is great! You can also inquire about countless different types of noodle in an Asia shop.
The vegetable: This dish is great for using leftover vegetables and plenty of other vegetables too. I have Mushrooms, carrots, red peppers and zucchini taken. Other options are:
- Bean sprouts
- Sugar snap
- Spinach / kale
- Bok Choy
- white cabbage
Protein: For extra protein, you can also add tofu - like this one Teriyaki tofu recipe or use your favorite meat alternative. You can also add legumes such as beans / chickpeas.
Other accessories: You could also add nuts. I love toasted cashew nuts with my pasta dishes. Other options would be almonds or peanuts.
Read the section on Recipe notesto find even more alternatives and additions to these Chinese noodles.
Fried Asia noodles step-by-step
First step: First cook the pasta of your choice in salted water until al dente (please do not cook too long!).
Second step: In the meantime, heat the oil in a pan / wok and fry the ginger and garlic over medium heat for about two minutes, stirring frequently.
Third step: Add the mushrooms, carrots, red peppers, zucchini (or vegetables of your choice) and the spices and fry for about 5 minutes, stirring frequently, until the vegetables are cooked through. You can add a splash of water / vegetable stock to avoid burning.
Fourth step: To prepare the sauce, put all sauce ingredients (broth, tamari, rice vinegar, maple syrup, corn starch and optionally red chilli flakes) in a bowl, stir well. Alternatively, you can put all the ingredients in a jar (with a lid) and shake well.
Fifth step: Pour the sauce into the pan and bring the mixture to a boil and simmer for about 1 minute.
Sixth step: Add the cooked pasta and stir well. Let sear for another 1-2 minutes. Season to taste and, if necessary, add more salt / pepper / tamari / sweetener etc. If you like it creamier, you can also add some peanut butter!
Seventh step: Garnish fried noodles with green onions (spring onions) and sesame seeds and serve!
The full List of ingredients, with measurements and nutritional information can be found, as always, in the recipe below.
How to keep
Put any leftovers in an airtight container in the refrigerator 2-3 Days keep for a long time. You can eat the leftovers cold or briefly reheat them on the stove or in the microwave.
I haven't tried freezing the leftovers as this is such a quickly cooked dish and freezing can affect the texture of certain types of vegetables and pasta.
Useful recipe information
- For extra spiciness: You can drizzle the finished noodles with a little chilli sauce or even add some chilli paste to the pan when frying.
- For a low-carb version: You could use butternut squash or zucchini noodles. However, I like the combination of vegetables, carbohydrates and optional protein for a full meal.
- For an even faster meal: You could use pre-cooked pasta and even pre-cooked vegetables or a packet of frozen vegetables.
- Use an oil of your choice. However, sesame oil is great for adding a lot of flavor to the dish.
- For a slightly different sauce, you might want to try this Chinese Szechuan sauce. Do you prefer a sweeter sauce? Then try this sweet and sour hoisin sauce.
- You can use arrowroot flour or tapioca starch in the sauce instead of the cornstarch.
- Instead of the maple syrup, you could also use rice syrup, agave syrup, or regular sugar.
- For even more depth of flavor, use a combination of light and dark soy sauce. The dark soy sauce really adds extra umami to the sauce. Use Tamari for a gluten-free variant or coconut aminos for a soy-free variant.
More Asian recipes
If you like to cook Asian, then these Asian recipes are definitely to your taste:
As you can see, you can easily make fried Asia noodles yourself! Should you try my recipe, I would ask about one comment and also one ★★★★★ Recipe evaluation looking forward. Also don't forget to turn me on Instagram or Facebook With @elavegan and #elavegan to mark.
Fried Asia noodles
For the pan:
- 225 g pasta e.g. linguine or rice noodles (* see notes)
- 1 tbsp oil e.g. sesame oil
- Grated 1/2 heaped tablespoon of fresh ginger
- 3-4 cloves of garlic chopped
- 200 g fresh mushrooms cut (or 25 g dried mushrooms soaked in water)
- 1 large carrot cut into sticks
- 1 red pepper cut into sticks
- 1 medium zucchini cut into sticks
- 3/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- Spring onion for garnish
- Sesame seeds for garnish
- 160 ml vegetable stock or water
- 3-4 tbsp tamari or soy sauce (GF) or coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp maple syrup or more to taste
- 1 tbsp corn starch
- 1 pinch of red chilli flakes optional
- You are welcome to do the short one Video look for a visual representation of the recipe.Cook the pasta of your choice (see notes) in salted water until al dente (please do not cook too long).
- In the meantime, heat the oil in a pan or wok and fry the ginger and garlic over medium heat for about 2 minutes, stirring frequently. Add the mushrooms, carrots, red peppers, zucchini and spices and fry, stirring frequently, for about 5 minutes or until the vegetables are tender. You can add a splash of water or vegetable stock to avoid burning.
- To make the sauce, simply add all of the sauce ingredients (vegetable broth, tamari, rice vinegar, maple syrup, cornstarch and red pepper flakes) to a medium bowl and stir with a whisk. Alternatively, you can put the sauce ingredients in a glass (with a lid) and shake it.
- Pour the sauce into the pan and bring the mixture to a boil. Let the sauce simmer for about 1 minute.
- Add the drained pasta and mix. Let fry for another 1-2 minutes, season to taste and, if necessary, add more salt / pepper / tamari / sweetener etc. If you like it creamier, you can add a few spoons of peanut butter!
- Garnish with spring onions and sesame seeds, serve and enjoy! Store leftovers covered in the refrigerator for up to 3 days.
Video of the recipe
- Pasta: Use your favorite pasta (regular, gluten-free, or grain-free pasta). Some examples are rice noodles, ramen noodles, udon noodles, buckwheat noodles, linguine, spaghetti, etc.
- Vegetables: You are free to use different types of vegetables. You could also add cabbage, broccoli, sweet peas, etc.
- Protein: You can also use tofu for extra protein. You can find instructions on how to do this in my teriyaki tofu recipe.
- In the blog post you can find Step-by-step photos and Recipe tips.
- The recipe makes 4 servings. Nutritional information applies to one serving.
The nutritional information is approximate and has been calculated automatically
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