Szechuan Shrimp Stir Fry with Fried Rice - Averie Cooks
A fast, easy, and healthy dish that’s full of robust flavors and packs a punch from the Szechuan sauce. The vegetables stay a bit crispy and crunchy and the rice rounds out this satisfying meal. Who needs takeout when you can DIY in 15 minutes!
Chicken Noodle Stir-Fry
Darlene Brenden of Salem, Oregon relies on Ramen noodles to stretch this appealing stir-fry. "You can use whatever vegetables you happen to have on hand," she suggests. "The dish is different every time I make it."
Glass Noodle Stir-Fry
Translucent glass noodles (a.k.a. cellophane noodles) are ubiquitous at pan-Asian restaurants. Hosea Rosenberg gives them extra care, stir-frying them in sesame oil with a generous array of vegetables.
Singapore Noodles - I used full salt soya and added some more when stir frying (seemed a little dry). Instead of the ginger garlic paste, I used 2 cloves garlic and shredded ginger. 4 family thumbs up (2 of which are picky kids)