Simply scrumptious stir-fried noodle recipes

In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce, and rice wine. Add sugar and continue to whisk until completely dissolved. Stir in the tapioca starch until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 minutes.

If using dried ramen only, bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 3 minutes. Drain.

Heat 1 tablespoon oil in a wok over high heat and stir-fry the garlic until fragrant, about 1 minutes. Add the beef and stir-fry until tender, about 3 minutes. Add the broccoli and stir-fry until tender, 3 to 5 minutes. Transfer to a plate.

Add the stock, and remaining soy sauce, oyster sauce, and rice wine to the same wok, and bring to a boil over high heat. Add the noodles and cook until the liquid has almost completely evaporated living the noodles lightly moistened. Return the beef and broccoli to the wok and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.

Bring a large pot of water to a boil over high heat. Remove the ribbon from each portion of soba and add to the water. Cook until the noodles are tender yet firm, 3-5 minutes. Drain, shock under cold running water, and drain again. Transfer to a mixing bowl.

In a medium to large skillet, heat 1 tablespoon oil over high heat and stir-fry the garlic until fragrant and light golden, about 2 minutes. Add the shiitakes, oyster mushrooms, chanterelles, and black trumpets and stir-fry until just wilted, 1 to 2 minutes. Add to the noodles. In the same skillet add 1 tablespoon oil and stir-fry the spinach until just wilted, about 1 minute. Transfer to the noodles and toss to mix the ingredients well.

In a small bowl, whisk together the soy sauce, vinegar, mirin, wasabi, vegetable oil, and sesame oil until smooth. Add pepper to taste and pour over the noodles. Toss well and divide the noodles among large pasta bowls. Garnish with some pickled ginger and a sprinkle or two of sesame seeds.

In a bowl, stir together the sesame oil, soy sauce, and tapioca starch until fully incorporated. Adjust seasoning with salt and pepper to taste. Add the shrimp and pork and mix thoroughly.

Take a wrapper and put a heaping teaspoon of pork mixture in the center. Dab the edge lightly with water and seal to form a half-moon (if using round wrapper) or triangle (if using square wrapper). Bring the two tip ends farthest apart together by dabbing with water and pressing together. Place the wontons on a cookie sheet lined with wax paper, making sure they do not touch.

Bring a large pot of water to a boil over high heat. In batches cook the wontons until they float to the top. Wait 1-2 minutes, making sure the filling is cooked, and scoop out the wontons with a slotted spoon. Transfer and equal amount of wontons to 6 large soup bowls or plates. To eat, dip wontons in soy sauce with chili-garlic sauce on the side, if you wish.