To noodle...
Taste, texture and deliciousness are all paramount in this deceptively simply fast stir-fry which calls for a smoking wok - the "breath of the wok" adding an extra layer of flavour to slippery, sexy rice noodles, tofu and vegetables with lashings of soy sauce - fried in five, the name of the dish translates to “fried with soy sauce”.
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Deliciously chewy, mung bean noodles are habit-forming and with a sweet tomato pickle, they're life-changing. Just make sure you snip the noodles to make their slippery-ness manageable.
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Pick up char siu pork from a Chinese barbecue shop and this Malaysian pleaser will be on the table in 25 minutes.
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This is one of those rugged dishes so typical of Northern China, where wheat-based noodles, garlic, black vinegar and plenty of dried chillies rule.
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The secret to the success of this dish is to incorporate the smoky flavour of the wok into the rice noodles.
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If you try to wok-cook too much food at a time, it often ends up stewing, not frying. For that reason, this udon recipe is designed to serve 2 and if you want to feed 4, just double the amounts and cook a second batch.
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This classic Cantonese dish is easy to make but it does require some hefty gas-heat in order to cook properly. In 8 minutes, this beefy masterpiece is born.
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Or not to noodle...
Just because it's getting cooler doesn't mean you can't get colourful and flavourful with stir-fry. Make it with egg, beef or chicken - the choice is yours.
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Aromas of cumin will quickly flood your kitchen with this stir-fried goodie.
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The high heat of the wok is a fantastic and quick way to preserve the crunch and subtle flavour of crisp vegetables like snake beans.
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The rich taste of the black beans and the heat from the chilli and ginger is excellent in this fry. The combination of these piquant ingredients delivers a boldly flavoured dish, with the olive oil binding it all together.
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Often the best stir-fries are the simplest ones and this recipe makes for an effortless dish
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Designed to be a part of a banquet or a shared meal, this seafood stir-fry goes swimmingly alongside shiitake mushrooms and snow peas.
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Fried rice is a crowd-pleaser, especially when there's enough it means you can wake up to leftovers (ie. make double).
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With a killer dipping sauce to finish, serve the chicken stir-fry with rice, sauce and top with a fried egg.
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Less can be more with this stir-fry. With wonderfully sweet aromas of chilli, the simplicity of this chicken dish is oh, so satisfying and ready within minutes.
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For more sensational stir-fry ideas. Check out our recipe collection here.
Luke Nguyen is back in his brand-new series Luke Nguyen's Food Trail airing Thursdays at 8pm on SBS. Visit the program page for recipes, videos and more.
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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