Heat a nonstick wok or large, deep skillet until very hot, about 3 minutes. Add the canola oil, julienned ginger, garlic and crushed red pepper and stir-fry until fragrant, about 20 seconds.

Gently slide noodles into oil and cook, wiggling them around to separate any that are stuck (this helps them cook into a crisp nest), until golden and crisp around the edges, 6–8 minutes.

My first thought after eating a mound of stir fried leftover linguine was, “I need to do this more often.” Rice noodles, in any manner of preparation–soaked, fried, or tossed in soup–make ...

It’s udon noodles, which, are boiled like traditional noodles, then stir fried in a wok with a flavorful sauce. Of course, you could serve the noodles just like that.

I use Chang’s crispy fried noodles, available from the Asian section at supermarkets. They’re convenient, delicious and sturdy enough to stay crispy for a while. You will need 2 x 100g packets.

This stir-fried shacha lamb noodles combines tender lamb, spicy chiles, and fresh spinach in a rich, umami-packed shacha sauce. Topped with a crispy-edged fried egg and garnished with scallions ...

In a small bowl, stir together remaining 1/4 cup soy sauce, remaining 2 tablespoons sherry, remaining 2 teaspoons oyster sauce, 3 tablespoons water and 1/2 teaspoon white pepper. Set aside.

Stir Fried Sweet Potato Glass Noodles with Pork. 1-2 bundles of sweet potato glass noodles. Recommended Videos. neutral oil. 12 ounces pork tenderloin, cut in small, thin strips.

Rice noodles with thinly sliced flank steak and broccolini. 2 teaspoons plus 1/4 cup soy sauce, divided, plus more to serve. 2 teaspoons plus 2 tablespoons dry sherry or Shaoxing wine, divided ...