The next time cooking dinner feels like a drag, make these Stir Fry Noodles.Whole grain noodles tossed with a heap of vegetables (whichever ones you have around) and your protein of choice (we used chicken) in a shortcut stir fry sauce, what we have here is a Class-A Weeknight Wonder.This noodle stir fry recipe uses anything, and the taste is everything.It’s ready in 30 minutes (fewer if you chop your vegetables in advance), and its flavor bests any noodles you’ll eat out of a takeout carton.If your experiences with Asian food growing up were anything like mine (mall food courts and the takeout section of our Kansas grocery store), to you stir fry noodles might mean noodles cooked in oil (usually a lot of oil), with a sugary sauce and very few vegetables.By origin, stir frying is a Chinese cooking technique and has spread throughout Asia (and all the way to our Kansas grocery store).In stir fry recipes, ingredients are added to a hot pan with a small amount of oil, then tossed until crisp-tender.Within the category of noodle stir fries, you’ll find further distinctions.

Two popular choices include chow mein (noodles par-cooked, then finished in the pan) and lo mein (noodles that are cooked all the way through, then added to the pan with the sauce; lo mein is also usually saucier).Today’s noodle stir fry recipe is a bit of a “both and.” The noodles finish cooking in the pan (like chow mein), but they are also saucy (like lo mein).They keep the spirit of more aut

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