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Stir-fried noodles in plum sauce recipe

Stir-fried noodles in plum sauce recipe

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  • Pasta
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  • Noodles

This is a highly versatile Chinese stir-fry. Noodles are tossed with courgettes, leek and spinach in a plum sauce.

6 people made this

IngredientsServes: 6

  • 500g meat (of your choice), cut into thin strips
  • 1 leek, chopped
  • 100g spinach leaves
  • 2 small courgettes, chopped
  • 1 heaped teaspoon grated ginger
  • 1 heaped teaspoon finely chopped garlic
  • 1/2 teaspoon finely chopped chillies
  • 2 tablespoons soy sauce
  • 250g savoury smooth plum sauce
  • instant noodles to serve 6

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Heat oil in a wok until hot. Saute leek until fragrant. Add garlic and ginger and saute for 1-2 minutes. Stir in the meat and cook until browned.
  2. Add courgettes to the pan. Stir-fry for 2-3 minutes. Turn down the heat and add spinach. Stir in soy sauce, chilli and plum sauce. Simmer over very low heat until thickened.
  3. Meanwhile, bring a large pot of water to the boil. Rehydrate noodles, then drain.
  4. Taste the sauce and adjust seasoning if necessary. Add the noodles, stir and serve.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Very nice, but quite sweet. Rather than more chilis I added chili powder to try and balance it out. Nice with straight to wok noodles.-28 Feb 2011


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+ View Larger photo: Craig Robertson

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Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


My Swiss Army knife of Stir Fry Sauces!

Restaurant Secret: you know when you go to a packed Asian restaurant or take out during lunch hour and you’re handed a plate of fresh-out-of-the-wok stir fry 5 minutes after ordering? I hate to disappoint you, but the cooks standing over the flames aren’t throwing together 10 ingredient sauce mixes for every single dish…….What they actually use are ready made sauces as a base, then add additional flavours for different dishes.

These all purpose stir fry sauces are closely guarded secrets of restaurants – you won’t uncover them simply by googling, that’s for sure! Today I’m sharing mine. I call him Charlie (as in Charlie Brown….as in “Brown Sauce”, which stir fry sauces are commonly referred to as). Perfected and tweaked over years, I’ve been loyal to Charlie for a decade (and counting).

The brilliant thing about Charlie is that you make him just by combining the ingredients in a jar, them just store him in the fridge where he’ll happily reside for weeks – months even. Then you simply heat some oil in a wok, throw in whatever proteins, vegetables and noodles you want, then throw Charlie in with some water and he’ll magically transform into a thick, glossy sauce that lusciously coats your stir fry. He’s great plain, but so versatile too – add heat, herbs, fruity sweetness or some tang. I’ve provided some of my favourite variations in the recipe below.

In the recipe below, I’ve provided the basic “formula” for using Charlie and I’ve also written a separate post on how to Build Your Own Chinese Stir Fried Noodles.

Update: At the request of a number of readers, I’ve put together a post with 10 Classic Chinese Takeout Meals using this sauce – meals in a flash!

I’d love to know what you think if you give “Charlie” a go! – Nagi x


Vegetable stir fried rice noodles

  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 4 1 x
  • Category: Main, Noodles
  • Cuisine: Chinese

Ingredients

  • 2 cloves garlic (finely chopped)
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon Thai fish sauce
  • 1 tablespoon sake
  • 1/2 teaspoon tobanjan
  • 1 teaspoon sesame oil
  • 1/2 medium onion (finely chopped)
  • 10 shiitake mushrooms (sliced)
  • 4 scallions (roughly chopped)
  • 2 small carrots (julienned)
  • 2 cups spinach (roughly chopped)
  • 1 teaspoon sesame seeds
  • 8.8 oz thin rice noodles

Instructions

  1. Bring a pot of water to boil. When the water is boiling, turn of the heat and add the rice noodles. Cover and leave for 5 minutes. Drain the noodles and rinse with cold water. Drain well and put them in a large bowl. Add sesame oil and mix with your hands a few times. Grab a pair of scissors and cut the noodles into shorter pieces (easier to eat and serve).
  2. In a small bowl, mix soy sauce, fish sauce, sake and tobanjan together. Set aside.
  3. In a wok or deep skillet over high heat, add vegetable oil, garlic, onions and carrots. Cook for a few minutes until onions are clear and soft, and add mushrooms, scallions and spinach. Cook for 2 minutes, pour the sauce and add rice noodles, and sesame seeds. Cook for another minute until the noodles are hot and serve immediately.

Nutrition

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originally published October 26, 2012 &mdash last updated September 20, 2018 // 1 Comment

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One Comment on &ldquoVegetable stir fried rice noodles – bifun&rdquo

Thank you for this recipe.
I wanted to do something different with my noodles and this was perfect. I didn’t have the spinach so I substituted it with napa cabbage and it was delicious.

Welcome!

Pickled Plum is a blog with over a thousand recipes packed with delicious flavors, and all easy to make!


Pad see ew sauce

It may surprise you that the lion’s share of flavor in this pad see ew recipe comes from such a small list of ingredients.

As I mentioned above, there is a bit of regular soy sauce in use.

However, much more important to nailing the subtle sweetness of this dish is the Thai dark sweet soy sauce.

Now I’m lucky to live pretty close to a great Thai grocery store. So I pop in and usually grab a big bottle of Healthy Boy brand Thai dark sweet soy sauce. This syrupy, thick, dark and dense soy sauce is absolute perfection in this noodle recipe.

However, it can be tough to find outside proper Thai shops sometimes.

In a pinch, I’ve found that a good substitute is using an Indonesian kecap manis .

Batting third in the flavor-order is Thai fish sauce . This is basically the salt of Southeast Asia – and delivers a wonderful, funky depth of flavor to these Thai noodles.

Anyway, to pre-make the sauce components for this pad see ew recipe, mix:

  • 1 tablespoon dark, sweet soy sauce
  • 1 tablespoon regular soy sauce
  • 2 tablespoons fish sauce

Now, set your sauce aside and lets get to assembling our noodles!


Key features and tips

This recipe can easily be turned into a vegan or vegetarian recipe by simply substituting the fish sauce with a vegan option. Or you could also substitute the fish sauce with more soy sauce. If you need a gluten-free option, simply substitute the soy sauce with Tamari or another gluten-free option you prefer. And also just ensure that the fish sauce you purchase is gluten-free. The seasoning sauce we used in this recipe so also ensure that your seasoning sauce does say it is gluten-free.


Notes about this recipe

+ View Larger photo: Woonheng Chia

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We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


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Recipe Summary

  • 2 tablespoons vegetable oil
  • 4 boneless pork chops
  • salt and ground black pepper to taste
  • 1 large clove garlic, minced
  • ¼ cup soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 5 fresh plums, pitted and coarsely chopped

Heat the vegetable oil in a skillet over medium-high heat. Season pork chops with salt and pepper cook in the hot oil until browned, about 2 minutes per side. Remove pork chops to a plate.

Reduce heat to medium cook and stir the garlic in the skillet just until fragrant, 10 to 20 seconds. Pour in the soy sauce, red wine vinegar, brown sugar, ginger, and cloves bring to a boil. Stir the mixture until the brown sugar dissolves add the plums. Cover, reduce heat, and simmer the mixture until the sauce has thickened and the plums are very soft, about 45 minutes. Mash the plums with a potato masher to an applesauce-like texture. Place the pork chops back into the pan and cook in the sauce until no longer pink in the middle, 10 to 15 minutes. A meat thermometer inserted into the middle of a chop should read 145 degrees (63 degrees C).


Beef Stir Fry Sauce

The only difference between the sauce and the marinade for this recipe is a little bit of cornstarch. The cornstarch just makes the sauce a little thicker and helps to coat the noodles. The sauce for this beef stir fry is a more savory sauce, which I like with beef dishes. If you want it to be sweeter and have a more teriyaki flavor, just add a little pineapple juice and/or a little more brown sugar.


Let’s Talk About Noodles

You could use Lo Mein specific noodles if you can find it fresh or frozen at your grocery store. I could not find it at any of my regular places, so in its place I have used either dry ramen if you can find it (as long as you’re hitting up Amazon for the soy sauce, grab a box of this ramen, too) and/or just regular spaghetti.

…Is that blasphemy to Lo Mein? to use spaghetti?

I don’t know, I’m thinking we both care more about practicality than total and complete authenticity.

Go on and do what you need to do.

And in a quick flash of the pan, with the sauce and the noodles and the veggies all partying it up in there, we’ve reached the tippy top of the Lo Mein journey. The part where you wind those silky noodles up on a fork with a few pieces of caramelized pan-fried veggies and treat yourself right.

Easy Homemade Lo Mein, comin in hot!