This is simple stir-fried udon noodles. The flavors of soy sauce and sesame oil stimulate my appetite. Add any vegetables you like.

In the style of Shandong, and taken with liberties from Martin Yan, this soup has a seriously savory body that invites you to eat everything broth and all. It starts with a stir fry of pork, mushrooms, and veggies, followed by an Asian stock, which poaches eggs. The soup is labeled over noodles. Surprisingly hearty yet light.

This recipe is highly "customizable". You can change the protein and veggies and even spices. I used chicken dogs and ground turkey as protein and cabbage as veggie. You can definitely create your own version. Also use a big wok if you have one. I used saucepan as I do not have a wok as my electric stove does not work with woks (I miss my wok in Hong Kong...)

If you want to double this for more people, only increase soy sauce, corn starch, garlic and cooking wine by half of the amount shown.Use the black pepper amount that is right for you. I used 3 tsp and it was too much for my wife, and had some bite to it for sure. But I loved it. Very heavy black pepper flavor. 1 - 1 1/2 tsp. might be a better starting point for most people. Careful with the garlic also, it can also add a bite to the sauce.

Wanted to use up some things I had. Was looking for something easy, and Korean flavors came to mind. So using a couple different recipes, came up with this. It had a slightly sweet and slightly spicy flavor profile. Leftovers can be refrigerated, and warmed readily in the microwave.

Wanted to make something vegetarian. I came up with this recipe.

Easy, and good. A little different.These were the goals I had. This is a combination of a couple recipes. Probably closer to a Yakisoba dish since the sauce is a type of Yakisoba sauce, but i used some other technics also. I would say any kind of noodle/pasta could be used in this. Just don't cook it all the way initially since it will get some extra time in the sauce. I used chicken thighs here, but chicken breasts would work also.

I'm pregnant right now so I'm trying to eat as many vegetables as I can. So I added a lot of vegetables to stir fried udon noodles!!Add water to the layered vegetables, then put a lid on to steam-cook them to perfection.Because you steam-cook everything, the noodles will be nice and plump. For 1 serving. Recipe by Tomomon1028

I watch the people in the food courts of Bangkok and Singapore make this so quickly and skillfully with amazement.I've cut down on the spice. If you like it spicy, add some Thai chili pepper powder or chili flakes at Step 3, or serve the noodles with some chili powder on the side. Mix it in as you eat!Rehydrate the sen lek (Thai rice noodles) following the package instructions. If you use boiling water the noodles will melt so be careful. It's safest to rehydrate them in cold water for 2 to 3 hours, even though it takes time.Work through Steps 2 to 4 in one go. Speed is of the essence during these stages!Serve the noodles with raw Chinese chives and bean sprouts to make this even more authentic! For 2 servings. Recipe by Koyokkoyo

Quick and easy stir fry. Make sure you use mung beans. They add so much flavor! Chicken breast can be use but I love using skinless and boneless chicken thighs in this recipe.

#cookpadindiaAn awesome stir fry recipe full of amazing Vegetables. It is an easy peasy one loved by the kids and the adults alike. And is done with just a few staple ingredients. You will just love it.Very easy and quickly done with a few of your favourite spices that are commonly available in every Indian pantry.Enjoy!