Stir-fried noodles cook fast over high heat. You toss cooked noodles with vegetables, protein and a savory sauce, often with garlic, ginger and soy sauce. Everything is ready in minutes once the chopping is done.

Unlike noodle soups, there is no broth. Unlike baked pasta or lasagna, nothing goes in the oven. And the sauces are lighter and saltier than a tomato pasta sauce. It is a good choice for using up leftover vegetables.

Questions folks ask

Which noodles are best for stir-frying?

Egg noodles, rice noodles and even spaghetti work well. Cook them a little firm.

How do I stop noodles from sticking in the pan?

Drain them well, toss with a little oil, and keep the pan hot with enough oil to coat.

Can I make stir-fried noodles with leftovers?

Yes. Leftover chicken, cooked vegetables and cold noodles all fit in nicely.

Kitchen tips

Chop everything before you turn on the heat.
Cook noodles until just tender, then rinse briefly to stop cooking.
Use a very hot pan and do not crowd it.
Mix the sauce in a small bowl first so you can add it all at once.
Toss gently so the noodles do not break.