No yolk stir fry noodles recipes - Main course
Author: Michael Barnes
Faster than ordering in, this Asian noodle stir-fry can be made in minutes and served with chicken, pork or fish. How to make easy stir fry noodles without soy sauce in under 30 minutes.
Stir Fry Noodles
Chicken stir fry noodles with vegetables in a quick and easy stir fry sauce. This fast, healthy meal tastes better than takeout and is better for you too!
Provided by: Erin Clarke / Well Plated
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 12
Provided by: Erin Clarke / Well Plated
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 12
Ingredients:
- 1 1/4 pounds boneless skinless chicken breasts or thighs (thinly sliced then cut into bite-sized pieces)
- 4 tablespoons low sodium soy sauce (plus additional to taste, divided)
- 3 cloves garlic (minced)
- 1 small bunch green onions (thinly sliced (about 1 cup), divided)
- 2 tablespoons hoisin sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon rice wine vinegar
- 2 tablespoons grapeseed oil or canola oil (divided)
- 6 ounces dry long noodles (such as soba (udon) noodles or whole wheat spaghetti or whole wheat linguine noodles)
- 6 cups thinly sliced vegetables
- 2 large eggs (lightly beaten)
- 1 to 2 teaspoons sriracha or other hot sauce (or to taste)
Nutrition:
- Serving Size: 1 (of 4)
- Calories: 467 kcal
- Carbohydrate: 44 g
- Protein: 45 g
- Fat: 14 g
- Saturated Fat: 2 g
- Cholesterol: 173 mg
- Fiber: 2 g
- Sugar: 6 g
- Toss
- Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
- Combine
- In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
- Cook
- Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
- Cook
- In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
- Cook
- To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
- Saute
- Add half the scallion mixture and saute until fragrant, about 1 minute.
- Cook
- Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
- Cook
- Add the eggs, sriracha, chicken, and remaining scallion mixture.
- Cook
- Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
- Serve
- Remove from heat. Sprinkle with the reserved green onions.
Best stir fry noodles minus soy sauce
How to make easy stir fry noodles without soy sauce in under 30 minutes. Noodles without soy sauce will be your new go to after this!
Provided by: Marina J (Mommy Snippets)
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 13
Provided by: Marina J (Mommy Snippets)
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 13
Ingredients:
- 1 pack egg noodles (I use the broad ones for this recipe)
- 1/2 lb chicken cut into bite sized nuggets
- 3 eggs
- 1 bunch spring onions chopped
- 1/4 cup fresh chopped garlic
- 1/2 red onion sliced
- 1 cup chopped spinach and kale
- 1 zucchini chopped into mini sticks
- 1 cup mixed veggies (I use the organic frozen veggies)
- 1/2 cup sliced peppers
- Olive oil to saute
- Salt- to season
- Fresh ground pepper- to season
How to cook:
- In a pot, cook the noodles as per the instructions on the packet and strain when done.
- While this is cooking in a wok, pour 1 tbsp of olive oil and saute the red onions and half the garlic. Once done add to this the chicken, season the same with pepper and salt, and saute till cooked.
- When the chicken is cooked, remove the mix from the wok and place in a bowl for use later.
- In the same wok, add a tablespoon of olive oil, add the remaining garlic and saute till golden brown. To this add the eggs, season with salt and pepper and scramble.
- When the eggs are cooked, remove the egg mixture and place the same in the bowl with the chicken mixture.
- Now back in the wok, add a tablespoon of olive oil, saute the zucchini, mixed veggies, peppers and spring onion. When semi-cooked, add the spinach and kale.
- Saute for 2-3 minutes and saute the mix with salt and pepper again. (The more pepper the better.)
- When done, switch off the stove, and add to the veggie mix, the eggs, chicken and mix well. Taste to see if further seasoning is required.
- Finally, gently mix in the noodles and there you have it, a delicious stir-fry noodle dish.
NO YOLKS® Asian Fried Noodles
Faster than ordering in, this Asian noodle stir-fry can be made in minutes and served with chicken, pork or fish.
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 7
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 7
Ingredients:
- 1 tablespoon canola oil
- 2 teaspoons minced fresh ginger root
- 2 teaspoons minced fresh garlic
- 1 ½ (12 ounce) packages NO YOLKS® Fine Noodles
- 4 cups frozen Asian stir-fry vegetables, unthawed
- 3 tablespoons sodium-reduced soy sauce
- 2 Sliced green onion
Nutrition:
- Calories: 402 Calories
- Step 1
- Prepare the noodles according to package directions. Rinse under cold running water and drain well. Set aside.
- Step 2
- Heat the oil in a large, nonstick wok (or skillet) set over medium-high heat. Add the vegetable blend. Stir-fry for 6 minutes. Add ginger and garlic. Stir-fry for 1 minute.
- Step 3
- Toss in cooked noodles and soy sauce. Stir-fry for 2 to 3 additional minutes or until well combined and heated through. Garnish with green onions (if using).
No Yolk Egg Noodle Stir Fry
This yummy recipe is both healthy and delicious! Do note that how much you put in with certain ingredients may vary on your tastes. Also I don't have exact quantities for things because it was a made up on the spot recipe and I just went with the flow.
Provided by: jfrowen
Yields: 0 servings
Number of ingredients: 12
Provided by: jfrowen
Yields: 0 servings
Number of ingredients: 12
Ingredients:
- 1 Bag No Yolk Egg Noodles
- 4 Mushrooms
- A Little Bit Of Soya Sauce
- 1/2 cup Chicken Broth
- 1 Onion
- 3 Chicken Breasts
- 3 Celery Stalks
- ½ Ginger
- 1 Garlic
- 3 Peppers (any colour)
- Squeeze Lemon Juice
- 1 Broccoli
How to cook:
- Bring a pot of unsalted water to a boil. Make sure it is boiling rapidly before adding in your No Yolk Egg Noodles. When it comes to a boil add noodles in slowly and cook for 6-8 minutes or however long the package says. While you wait for the water, cut up your chicken breasts and add to a hot pan with oil. Add in your ginger and garlic and cook just until it's white all the way through. Cut your veggies up into bite sized pieces and set off to the side.
- Once chicken is cooked, remove from the pan and add in your veggies. Add in the Soya Sauce and Lemon Juice as well.
- Once veggies are cooked until soft add the chicken back in and mix. You may want to add more ginger or garlic for flavour. Add in the chicken broth as well. Add the noodles in and mix again, making sure to coat the noodles in the juices underneath everything else.
