William Elliott Hinson
I love stir fry. For starters, it is delicious, but more importantly, it's flexible. In this recipe, I am showing you some of my favorite ingredients to use in a stir fry, but you could also add sugar snap peas, pork, hot peppers, mushrooms, spam, a fried egg, or any other ingredient you would like. This is a blank canvas that you can add anything you want to! I hope you enjoy this recipe, make sure to let me know what I should cook next time!
Stir Fry Noodles
1 Half Onion
3 Sweet Peppers
2 Stalks Broccolini
1 Chicken Breast
3 cloves garlic
1/2 inch Root Ginger
1/2 cup Soy Sauce
1/4 cup Mirin
2 tbsp Rice Vinegar
2 tsp Sesame Oil
2 tsp Fish Sauce
2 tsp Korean Chilli Flakes (Optional)
2 tbsp Vegetable Oil
Salt and Pepper
First, we need to make the sauce. Mix together soy sauce, mirin. rice vinegar, sesame oil, fish sauce, and optional Korean chili flakes in a small bowl or a squeeze bottle. This can be stored in the fridge for a week.
In a carbon steel wok or a large nonstick skillet, heat two tablespoons of vegetable oil over medium-high heat. Season chicken breast with salt and pepper. Once the oil is hot and lightly shimmering, sear chicken on both sides. Do not worry about cooking it through, we only care about getting some good color. Once the chicken has decent browning, remove from skillet and let rest on a cutting board.
While the chicken is searing, we can prep our vegetables. You will want to prep them differently depending on what you use, but I like to make sure they can all be eaten in one bite. The onion I like to slice length-wise into large strips, the sweet peppers I slice thinly into circles, the broccolini I just cut into 2-inch pieces, and the carrot I cut into long, thin strips that will resemble a noodle when cooked.
In the same skillet used to sear the chicken, add in the onions and any hard veggies. I added in the peppers and the broccolini at this point. Since the carrots are so thin, I saved them till later. Season these with salt and pepper, and fry until they start to get a little bit of color.
Cook the stir fry noodles according to the package instructions, subtracting about a minute from their cook time to allow them to finish cooking in the pan.
Once the veggies show signs of color, slice the chicken thin and add it to the veggies along with whatever smaller or softer veggies you have. I added my carrot at this time. Season with a few tablespoons of your stir fry sauce, and then grate in the ginger and garlic. You could also finely mince the garlic and ginger instead.
Once you can smell the ginger and garlic, about 30 seconds, add in the mostly-cooked stir fry noodles. Add a few tablespoons of the stir fry sauce, and toss to combine everything. Taste for seasoning, and add salt, pepper, and stir fry sauce to taste, keeping in mind that the stir fry sauce is already pretty salty.
Right before serving, add Korean chili flakes and extra sesame oil to taste. These are strong ingredients, so a little goes a long way. Optionally garnish with finely sliced green onions, chives, or crispy shallots. Enjoy!