which typically features a vegetable and seafood or meat stir-fry with sauce served over a bed of fried noodles. I love the resulting crispy-yet-soggy texture. In this recipe the noodles are ...

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 ...

Looking for a twist on stir fry? Check out our yaki-udon (stir fried udon noodles) recipe. It’s better than take out. For ...

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 ...

Crispy noodles beat soft noodles every time, and especially when smothered in a glossy stir-fry sauce with juicy ... I use Chang’s crispy fried noodles, available from the Asian section at ...

Noodles also make for great stir-fry, as Milk Street’s terrific new cookbook, “Noodles,” makes clear. One recipe that immediately caught my eye was a stir-fry combining thinly sliced flank ...

Stir fry until fragrant, they should still be crisp - not fully wilted. Remove from the wok and set aside. Clean out the wok and then heat it over on high heat. Spread the noodles around the wok ...