Recipes of Asian cuisine are gaining popularity - movie and TV characters eat delicious noodles from neat boxes, and home delivery services offer a variety of Japanese and Chinese dishes. But you do not need to wait and overpay, because it is very easy to prepare oriental dishes at home, this is the strength of every housewife. We will share the most interesting wok noodle recipes, according to which you can prepare an original dish without the cost and effort.

How to Cook Wok Noodles at Home

To make real WOK noodles, you will need special utensils. After all, this dish got its name in honor of a traditional Chinese frying pan in which it is cooked. Chinese wok made of thickened cast iron or hardened steel. It has a round bottom, for which special burners are fitted, heating the pan with a flame evenly from all sides.

We are more familiar with the “European” version of the wok pan - it is also very deep, with thick walls, but it has not a round, but a flat bottom, due to which it will be convenient to cook on it on any modern stove.

The composition of this dish can be different - wok noodles can be prepared with many additives, toppings and sauces.

You can designate a general list of ingredients that will be virtually unchanged for any cooking option.

  • noodles - 1 pack;
  • meat (chicken, beef, pork, in some embodiments, fish or seafood) - 400 g;
  • vegetables - you can use both fresh and pickled ones, usually sweet pepper, tomatoes, carrots, onions, leeks are put in a wok - 400 g;
  • sauce - used soy sauce, teriyaki, oyster sauce, hot pepper-based sauces - to taste;
  • spices - paprika, hot pepper, garlic (fresh or dried) - ½ tsp;
  • oil - refined vegetable oil is used for frying, aromatic sesame oil is sometimes used for sauce - 3-4 tbsp. l

These ingredients combine in various proportions, no need to be afraid to experiment. We will share the classic cooking options for WOK noodles, but you can cook it based on your favorite spices and vegetables, getting interesting combinations.

Noodles can be used both traditional wheat (for example, udon), and thin rice or buckwheat (soba).

Basic cooking rules:

  1. Boil the noodles in slightly salted water, recline in a colander and rinse slightly.
  2. The meat, cut into thin slices, is fried in a preheated pan over high heat.
  3. Add vegetables, fry for some more time, after which noodles and sauce are spread in the pan. The components are mixed and extinguished, reducing the heat for several minutes.

Let us dwell in more detail on the different options for making wok noodles, and introduce you to the most win-win flavor combinations.

Wok noodles with chicken and vegetables

Perhaps the recipe for wok noodles with vegetables and chicken can rightfully be called the most popular and affordable.

 

Such noodles will be cooked very quickly, and tender chicken will complement fresh vegetables well.

We will need:

  • udon noodles (from wheat flour) - 150 g;
  • chicken breast - 300 g;
  • sweet pepper - 2 pcs.;
  • onions - 1 pc.;
  • tomatoes - 1 - 2 pcs.;
  • garlic - 3 cloves;
  • soy sauce - 50 ml;
  • sunflower oil - 3 - 4 tbsp. l
  • sesame seeds - 1 tbsp. l

Cooking:

  1. Boil the noodles until cooked, drain and rinse. You can add a teaspoon of vegetable oil to it.
  2. Cut the food: cut the chicken into narrow pieces (2 - 3 cm), cut the vegetables into strips, onion in half rings. Chop the garlic with a sharp knife.
  3. Warm the wok well and lay the chicken on it. Fry over high heat, stirring constantly, until it takes on a golden hue.
  4. Add vegetables and continue to fry, slightly reducing the fire so that the products do not burn.
  5. After 5 to 10 minutes, lay out the noodles, season with the sauce, stir well and keep on low heat for about ten more minutes.
  6. Sprinkle the dish with sesame two minutes before cooking.

Such noodles are served with fresh vegetables and herbs. It is best to eat it hot - after heating it loses taste.

In sweet and sour sauce

Traditionally, you can cook wok noodles in sweet and sour sauce with chicken or pork. This is one of the most popular combinations.

Ingredients:

  • noodles (udon or soba) - 150 g;
  • meat - 300 g;
  • sweet pepper - 2 pcs.;
  • ginger root - 30 g;
  • garlic - 2 cloves;
  • canned pineapple - 200 g;
  • soy sauce - 100 ml;
  • lemon juice - 3 tbsp. l .;
  • sugar - 1 - 2 tbsp. l
  • starch - 15 g.

How to cook:

  1. Cut the meat into thin slices, vegetables - strips. Ginger root and garlic on a fine grater and mix. Pineapple cut into small cubes.
  2. Boil the noodles until cooked.
  3. Fry the meat on a hot wok until golden brown.
  4. Add garlic with ginger and pepper, stir, hold for about 2 to 3 minutes. Then you need to reduce the fire and add pineapples.
  5. Make sweet and sour sauce separately. For it, mix lemon juice, soy sauce and sugar. Stir until the latter has dissolved. Try the finished composition and adjust the proportions to taste, if necessary.
  6. Combine all the ingredients - meat, vegetables and noodles, pour sauce and a little, stirring, add starch. It will thicken the sauce, giving it the desired consistency.
  7. Stew the wok in sweet and sour sauce for a few more minutes and serve.

This is an excellent dish for the cold season - the combination of sweetness and pungency of ginger warms well, and garlic helps to maintain good health.

With seafood

For lovers of original recipes - wok noodles with seafood. Both classic wheat noodles and thin rice flour funchose noodles are great.

Products for making wok:

  • noodles - 200 g;
  • a mixture of seafood (shrimp, mussels, squid, octopus, etc.) - 250 g;
  • fresh green peas - 100 g;
  • green beans - 80 g;
  • garlic - 1 to 2 cloves;
  • soy sauce - 5 tbsp. l .;
  • lemon juice - 2 tbsp. l .;
  • ground white pepper - ¼ tsp.
  • vegetable oil - 3 tsp.

Cooking process:

  1. Boil the noodles and rinse, as in previous recipes. Thin funchose can not be boiled, but pour boiling water for 10 minutes.
  2. On a wok, heat oil and fry seafood. It is not necessary to fry them strongly, it is enough to heat well, and then, keep on low heat.
  3. Put the peas with beans, stir.
  4. In a separate bowl, combine vegetable oil, lemon juice and soy sauce. Let stand for a few minutes.
  5. Put the noodles into the wok, stir, pour the sauce and simmer for about 5 minutes over low heat.

Seafood wok before serving can be decorated with a slice of lemon and fresh parsley.

Beef noodles with beef

For this wok noodle recipe, beef tenderloin is best. You can quickly fry it, without fear that the meat will turn out tough.

Ingredients:

  • noodles (udon or soba) - 200 g;
  • beef - 200 g;
  • carrots - 1 pc.;
  • eggplant or zucchini zucchini - 100 g;
  • onions - 1 pc.;
  • tomato - 1 pc.;
  • soy sauce - 70 ml;
  • black pepper - ½ tsp;

Cooking Method:

  1. Cut beef into thin strips and marinate in soy sauce with onions and black pepper. Part of the soy sauce left for making wok. Beef will marinate for about half an hour.
  2. During this time, chop the vegetables into strips and boil the noodles. Buckwheat soba is good for this type of wok. You can use the classic wheat.
  3. On a preheated wok, fry the beef, add the vegetables and reduce the heat. Stir frying until zucchini and carrots are tender.
  4. Put the noodles on the wok and add the soy sauce. Simmer another 5 minutes over low heat.

Serve with fresh green celery or cilantro, sprinkled with sesame seeds.

With Teriyaki Sauce

Teriyaki sauce can be purchased at any large supermarket or a specialized store of products for oriental cuisine. Egg noodles are good for the base.

Ingredients:

  • egg noodles - 200 g;
  • Teriyaki sauce - 1 packet / 70 g;
  • chicken - 200 g;
  • bell pepper - 1 pc.;
  • leeks - 30 g;
  • carrots - 1 pc.;
  • champignons - 150 g.

How to cook:

  1. Cook the noodles as described above.
  2. Chicken, cut into small pieces, chop the vegetables into strips.
  3. Prepare the mushrooms separately - thaw them, if necessary, lightly fry them in a pan. Set aside for a while.
  4. On a hot wok, fry the chicken until golden brown. Add mushrooms and vegetables to it and fry until carrots and peppers are tender.
  5. Pour Teriyaki sauce, reduce heat and simmer for 10 minutes.
  6. Add chopped leek before serving.

Teriyaki sauce has a pleasant spicy taste and does not require the addition of any additional spices, but this dish goes well with fresh herbs.

Cooking with Pork

Another classic way to make wok noodles is with pork. Non-greasy flesh is best suited, without streaks and films. In this version of the preparation of wok, we will marinate the pork in sesame oil with rice vinegar.

What we need:

  • egg noodles - 200 g;
  • pork - 200 g;
  • sweet pepper - 1 pc.;
  • carrots - 1 pc.;
  • red onion - 1 pc.;
  • garlic - 3 cloves;
  • a mixture of peppers - ¼ tsp;
  • rice vinegar (can be replaced with apple) - 1 tbsp. l .;
  • sesame oil - 2 tbsp. l .;
  • soy sauce - 70 ml.

How to cook:

  1. Cut the pork into thin short slices, vegetables into strips, sell the garlic or chop with a knife. Cut the onion into half rings.
  2. Marinate pork for half an hour in a mixture of sesame oil, vinegar and 1 tablespoon of soy sauce. It is better to marinate in the refrigerator.
  3. Boil the noodles and rinse well.
  4. After the pork has stood, heat the wok, sauté the meat until golden brown, reduce heat and add vegetables. After five minutes, put the noodles and stir well.
  5. Pour sauce, cover and simmer until cooked.

Tip: if you want the WOK noodle meat to have a richer, spicy flavor, you can drop the chopped garlic clove into the hot oil before frying it. Before serving, it would be nice to sprinkle with sesame seeds.

Wok is a very interesting dish. Learn interesting combinations of your favorite vegetables and sauces, and each time you can cook a new, unique version of this noodle.

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