Photo by Heerah Jayakumar

Stir fried noodles are a Southeast Asian favorite that are easy to prepare.

Growing up in Asia, a staple dish in my family was stir-fried noodles. It was easy to throw together and could be made with whatever was left in the fridge, while still bringing on a punch of flavor. This dish is versatile, being not too spicy and not too overpowering, while still being exciting. While this recipe feeds four, it can stir a crowd of any number.

Noodles:
The noodles are probably the trickiest part of this recipe, but they’re nothing to stress about once you get the hang of it. The best ones to use for stir-frying are dried rice vermicelli noodles. Since they’re dried, they need to be cooked slightly before you start to stir fry, but the key is not to let them cook so long that they get clumpy. I first boil about six cups of water, add 150 grams of noodles and let that sit for about two minutes until they’re noticeably moving around and not as stiff. Then, immediately drain them and let them sit in cold water for up to two hours, although they would still taste just fine after 10 minutes of soaking.

Stir fry:
To get the stir-frying started, finely chop three shallots and four to six cloves of garlic. Let that cook on medium heat with vegetable oil for about five minutes. Then, add some bok choi or any other desired vegetables until the leaves start to wilt, at which point you can add the noodles and three tablespoons of soy sauce and salt to taste. Once all the ingredients are combined, you can top it off with around half a cup of rice wine. This makes the noodles taste more acidic and tangy, but if you want less of this flavor, this step is optional. Once that’s mixed in, you can top it all off with bean sprouts or spring onions for some extra crunchy texture.

Meat:
Although it’s not a requirement, often meat and eggs are added to this recipe for some more protein. Common additions include fried pork, beef or shrimp. I would recommend frying these separately if you want them fully cooked, and with minimal flavoring as the noodles bring most of that kick. In this case, I added some shrimp, which were lightly fried with about a teaspoon of soy sauce and a pinch of salt, as well as five eggs that were scrambled with salt and pepper.

No matter who you choose to share it with, this street food turned traditional meal is one for the books. Whether you have a crowd to feed or just a table for one, this recipe meets everyone’s flavor needs while still being great for any picky eater. Each ingredient transports you to a different continent, and since these noodles have been passed down for generations, it is a honed craft for many. Even without its rich history, these stir-fried noodles are a great stand-alone dish for any gathering.