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”.
Pat sii uu (Chicken rice noodle stir-fry) Source: Sharyn Cairns
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.
Pad woon sen (stir-fried glass noodles). Source: Sharyn Cairns
Pick up char siu pork from a Chinese barbecue shop and this Malaysian pleaser will be on the table in 25 minutes.
Source: Alan Benson
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.
Source: Sharyn Cairns
The secret to the success of this dish is to incorporate the smoky flavour of the wok into the rice noodles.
Penang char kway teow Source: Alan Benson
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.
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.
Or not to noodle...
Beef chow fun Source: Sharyn Cairns
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.
Aromas of cumin will quickly flood your kitchen with this stir-fried goodie.
Source: Leanne Kitchen and Antony Suvalko
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.
Wok-tossed snakebeans Source: Alan Benson
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.
Source: Sharyn Cairns
Often the best stir-fries are the simplest ones and this recipe makes for an effortless dish
Stir-fried hoisin pork and snake beans Source: Brett Stevens
Designed to be a part of a banquet or a shared meal, this seafood stir-fry goes swimmingly alongside shiitake mushrooms and snow peas.
Fried rice is a crowd-pleaser, especially when there's enough it means you can wake up to leftovers (ie. make double).
These are the reasons why you don't have to go very far to get your fried rice fix. Source: Phaidon Press
With a killer dipping sauce to finish, serve the chicken stir-fry with rice, sauce and top with a fried egg.
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.
For more sensational stir-fry ideas. Check out our recipe collection here.
Stir-fried chicken and snake beans with chilli relish. Source: Alan Benson
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.
Mote Bite-sized
27 great tofu recipes that are decisively bold, not bland
