SAUCE FOR STIR FRY NOODLES RECIPES

Steps:

• Combine all ingredients in a jar or bowl. Whisk or shake (with a tight fitting lid on the jar) until fully combined.
• Use immediately or store in an airtight container in the refrigerator for up to one week.
• To use stir fry sauce to make stir fry: Heat 1 tablespoon of oil in a large skillet or wok. Add 1 pound of protein (cubed chicken, sliced beef, shrimp, tofu, chickpeas, etc.) and cook until browned and almost cooked through. Transfer the protein to a clean plate. Add 1 more tablespoon of oil and 6 cups of chopped vegetables (broccoli, snow peas, carrots, bell peppers, zucchini, asparagus, etc.) to the pan. Stir fry until crisp-tender. Return your protein to the pan. Add 1 cup of stir fry sauce (this full recipe) and cook for 2 to 3 minutes, until the sauce has thickened, stirring to evenly distribute the sauce. Serve over cooked rice.

Steps:

• First cook the noodles, in a bowl add the noodles to some boiling water and cover, and let it stand for 10 minutes - until they are soft. Then rinse in cold water drain and set aside

  In a wok start to heat the oil, along with the oyster sauce, grated ginger and chilli

  Add in carrots, broccoli, cabbage, and peppers and toss well into the sauce cook for a few minutes

  Next add in the mushrooms

  Cook together for a further few minutes, until the veg has cooked but good to leave a crunch, add a splash of water if you feel it needs a bit more sauce

  Add the noodles to the wok and cook for a further few minutes

  Serve with the coriander, chopped nuts and spring onions on top.