How to Make Any Stir-Fried Noodles in 6 Steps…Food 52 Love Pt. 3
Possibly my favorite ‘Not Recipes’ ever from Food 52 and Tom Herschfeld – How to Make Any Stir-Fried Noodles in 6 Steps. If you’re not familiar with Food 52 the ‘Not Recipe’ section gives you basics on cooking without actually following a recipe; genius! I’ve posted their tutorial on making an easy risotto (which I made this past Easter and instantly felt like Rachel Ray) and 4 steps for roasting any vegetable (they taste crispy and fried but aren’t – they’re just awesome). So let’s get to it – Stir-Fried Noodles in 6 Steps!
#1. Stir-Frying happens fast so get together all of your veggies, pre-chopped and ready to throw in the pan. Dilute your soy sauce, 1 part soy to 1 part water, it reduces back to full strength when it hits the heat (didn’t know that!)
#2. Choose a Noodle – cook them ahead and let them cool. The author suggests rice noodles and steeping them rather than boiling.
#3. Cook whatever meat you’ll be using first – add in half of the diluted soy sauce when the meat is carmalized and set aside. Wipe out the pan and return to the heat.
#4. Sear your veggies until tender – adding the ones that take the longest first. So, carrots in the beginning – ginger and garlic at the very end.
#5. Combine everything in the pan, tossing until it’s warmed through. Add the remaining diluted soy sauce last.
#6. Add in the garnishes, scallions and chives, which the author states is non-negotiable when cooking Asian food – it’s necessary to round out the flavors.