How to Prepare Yummy Stir-fry Noodle Soup

Stir-fry Noodle Soup. Master Chef John Zhang shows you simple stir fry noodles recipe that are awesome with step by step instruction. Saucy noodles, crisp hot vegetables, tender. This 'DRY' Shin Ramen recipe is another reason why we love instant noodles. 🍜😋 Whenever I crave a Korean spicy noodle, the Shin Ramyun is always the first choice.

Udon noodles are one of my favourites - you can use them in soup and in stir fry! Garnish with the green onion and white sesame seeds ORDER YOUR SIGNED. Tofu is a staple in Japanese cooking, where it is used in salads, noodle dishes and soups, as well as deep-fried. You can cook Stir-fry Noodle Soup using 18 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Stir-fry Noodle Soup

It's of dried wood ear mushrooms.
It's of dried shitakii mushrooms.
It's of pork chops, sliced in thin strips.
It's of corn starch.
It's of soy sauce.
You need of sesame oil.
You need of shitakii powder (optional).
It's of oil.
You need of garlic, minced.
It's of Napa cabbage, sliced in 1/2 strips.
Prepare of bamboo shoots, sliced.
You need of oyster mushrooms, sliced in chunks.
It's of green onions, sliced.
You need of chicken or pork stock.
You need of soy sauce.
It's of black vinegar.
It's of fresh noodles.
Prepare of eggs.

I've been making this buckwheat noodle stir fry for years and it hasn't disappointed me yet! It's healthy, full of flavor and fulfills many senses. If you enjoy soba noodles as much as I do, be sure to check out this Sesame-Ginger Cucumber Soba Salad, Soba Noodle Bowl, Soba Miso Soup or Soba. Asian Stir Fry Noodles are loaded with vegetables and crispy tofu and cooked in a soy, garlic, ginger sauce.

Stir-fry Noodle Soup step by step

Rehydrate the mushrooms by covering in boiling water and allowing to sit for several hours. Thinly slice the shitakii and roughly tear the wood ear (also called black fungus in some Asian markets). Keep the mushrooms separate after cutting..
Combine the pork, shitakii, corn starch, 2 tsp soy sauce, shitakii powder, and sesame oil in a bowl and set aside..
Combine the cabbage, wood ear, oyster mushrooms, green onion, and bamboo shoots in a large bowl and set aside..
Gather all your ingredients mise en place. The soup will come together very quickly..
Prepare the soup base by combining the the stock, soy sauce, and black vinegar and setting over low heat..
Set a pot of water, for the noodles, to boil. Add a Tbsp of salt and a tsp of baking soda to the water. The soda will increase the pH and give you noodles more spring, like Asian style noodles..
Boil the noodles for 3 min or until al dente.
Drain and rinse the noodles to stop the cooking.
Place the noodles in handfuls into a bowl. Extra noodles should be stored in small zip lock bags as single servings..
Add the oil to a wok over high heat and add the garlic stirring for 30 seconds until fragrant..
Add the pork and shitakii and continue to stir fry until browning.
Remove the cooked pork and set aside..
Stir fry the veggies/mushrooms until starting to brown..
Add the soup base and set heat to simmer.
Make a well in the simmering soup to poach the eggs. One egg per person..
Poach the eggs. Labeling soup broth over the eggs after 3-4 minutes..
Place a poached egg in each bowl.
Add soup to the noodles and egg and serve.

Load up your stir fry noodles with all your favorite veggies. You can use the ones I listed in the recipe, or choose the ones you like the most. This recipe calls for a little rice to help give the stock a slightly thickened and smooth texture. Adding an apple makes the soup stock sweeter. A wide variety of stir fry noodles options are available to you, such as processing type, packaging, and product type.