HOW TO MAKE STIR FRY NOODLES RECIPES

Name: Corned Beef Stir-Fry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 7 tablespoons canola oil, divided; 3 tablespoons white vinegar; 2 tablespoons sugar; 1 teaspoon celery seed; 1/4 teaspoon salt; 6 cups coarsely chopped cabbage; 1 cup shredded carrots; 1/4 cup chopped green onions; 1/2 pound thinly sliced deli corned beef; Hot cooked rice, optional

CORNED BEEF STIR-FRY RECIPE: HOW TO MAKE IT

Corned Beef Stir-Fry Recipe: How to Make It image

The celery seed really comes through in this colorful combination of carrots, cabbage and corned beef. A woman at church shared the recipe with me. My husband and son love its subtle sweetness. —Alesah Padgett, Franklin, Georgia

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 10

Ingredients

7 tablespoons canola oil, divided
3 tablespoons white vinegar
2 tablespoons sugar
1 teaspoon celery seed
1/4 teaspoon salt
6 cups coarsely chopped cabbage
1 cup shredded carrots
1/4 cup chopped green onions
1/2 pound thinly sliced deli corned beef
Hot cooked rice, optional

Steps:

In a small bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside. , In a large skillet, saute the cabbage, carrots and onions in remaining oil for 15-16 minutes or until crisp-tender. Stir in vinegar-oil mixture and corned beef. Cover and simmer for 10 minutes or until heated through. If desired, serve with rice.

Nutrition Facts : Calories 243 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 629mg sodium, CarbohydrateContent 12g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 9g protein.

STIR MEIN (STIR FRY/LO MEIN) - JUST A PINCH RECIPES

Stir Mein (Stir Fry/Lo Mein) - Just A Pinch Recipes image

Who says you need to get takeout to have Chinese food at home? This chicken stir-fry is so good you'll want to eat this all the time. The sauce is tangy and sweet with a nice nutty taste from the sesame oil. The noodles soak up all the delicious flavors. Get your chopsticks ready for this easy and yummy dinner.

Provided by Michelle Griggs @NOMtasticEats

Categories Chicken

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 15

Ingredients

1 package(s) spaghetti or thin spaghetti noodles
2 - boneless skinless chicken breasts
- veggies of your choice (we used 3 cups of frozen stir fry veggies)
SAUCE
1 cup(s) chicken broth
6 tablespoon(s) Hoisin sauce
6 tablespoon(s) soy sauce, low sodium
2 tablespoon(s) Teriyaki sauce
2 tablespoon(s) rice vinegar
2 tablespoon(s) brown sugar, lightly packed
1/2 teaspoon(s) hot sauce (or a sprinkle of hot pepper flakes)
2 teaspoon(s) pure sesame oil
2 teaspoon(s) ginger paste
1 tablespoon(s) corn starch
1 tablespoon(s) cold water

Steps:

Cut up your chicken into bite-sized pieces and add them to a wok or large frying pan. Cook all the way through.
In a separate pot cook the noodles to al dente (just a minute short of the directions). Drain and set aside.
In a small saucepan, add all of the ingredients for the sauce except for the corn starch and the water. Bring to a boil.
Once it is boiling, mix the corn starch and water together. Add to the sauce stirring until it has thickened. Reduce to low and cover.
In the Wok/frying pan add your veggies and half the sauce and cook the veggies through. Once they are no longer raw add the pasta and the rest of the sauce. Toss it all together. Once it's all warm and has had a few minutes to get all the flavors happy together, dish up and serve!!

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Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

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