Stir-fried Noodles

I love noodles :) If you ask my mom, she'll tell you that other than rice, I only ate one other thing as a kid, Wan Tan Mee. Malaysian Wan Tan Mee is the best because we do a dark sauce version instead of the more traditional soup one which you can get in places like Hong Kong. 

But I digress, this post is just about a regular stir-fried noodle that Dan and I whipped up for dinner.

Not quite the real deal but still good :) 

Sugar-snap peas! I really like these lightly cooked so that they're still nice and crunchy.

Pretty little chestnut mushrooms.

I really like the shape they make when you slice them up.

Cooking in a robe because it was so cold in the kitchen haha.

And tadaa! Stir-fried noodles. 

I usually just chop up a bit of garlic and let it brown a little bit in some oil. I like to season the oil with five spice... Maybe that's kinda weird but I feel like I'm infusing the oil with flavour? Then I throw the chicken in, let that brown for a bit as well. Season with light soy sauce, dark soy sauce and oyster sauce - these are all really salty things so use in moderation. 

Sometimes I add mirin, which gives it a mild sweetness. Then I fry the vegetables until cooked. Throw everything back into the wok with the cooked noodles, stir it around a bit and that's it :) 

Also, it's good to have the heat pretty high for stir-frying because you want to give it a nice zippy fry and try to achieve what some people call Wok Hei. Which is a particular fragrance and flavour you get from frying at a high temperature. Also helps if you're cooking over a flame instead of an electric stove.

So yeah, that's kind of what I know about stir-frying :)