Noodle Stir Fry. Unleash Your Inner Chef.

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Who does not like a good stir fry? I created this recipe while wondering what my ajebutters were going to eat. I knew that if I cooked one more stew, they were not going to even look me in the face talk less of eating it. It was my first time making this type of stir fry and it was a hit! My ajebutter 1 and two ate their food really quietly. When my ajebutters are quietly eating, it means that they are enjoying and savoring every bite of their meal. It is a huge satisfaction for me.

As a mother, it is sometimes a daily struggle trying to cook a variety of healthy foods for my children. So, anytime they enjoy my cooking; it pleases me.

As I write this, I am still racking my brain on what to prepare for my ajebutters for dinner. I almost always have to plan meals at least a week in advance. When it comes to cooking, your children have to be involved. This enables them to find their meals exciting and in turn teach you as their cook what they actually like.

This noodle can be freestyled any kind of way. You may add any ingredient you want and just like fried rice you have to cook it on really high heat; while being careful about it because you need your shrimps and vegetables not to over cook. Another cool trick I used was spreading my noodles on a tray after draining; to prevent it from being sticky.

Cooking this meal is so easy, it goes from pan to plate in a matter of 20 minutes. I mean, you would be feeling like a chef by the time you finish making it and you would screaming Eureka!


Here is a simple print out recipe for you

Noodle Stir Fry. Unleash Your Inner Chinese.
Prep time
Cook time
Total time
Serves: 4-6
  • 400g of noodles(Egg noodles, Indomie or rice noodles works)
  • 1lb of shrimp(peeled and deveined). You may use chicken, pork, or beef
  • 2tbsps of coconut or peanut oil. any other oil works
  • ½tbsp sesame seed oil(optional)
  • ½tsp of vegetable oil or butter
  • I medium onion(sliced)
  • 2 stalks of green onion(chopped)(optional)
  • ½-1cup of mixed vegetables(carrots and peas)
  • 2 grated garlic cloves
  • 11/2 inch freshly grated ginger
  • 31/2 tbsps. of soy sauce
  • 1-2tbsps of fish sauce(Oyster sauce works great)(You may leave it out if you do not have any)
  • 1 crushed habanero pepper or ata-rodo
  • a handful of chopped basil or scent leaves
  • ½-1tbsp of sesame seeds(optional)
  • ½tsp of coriander(optional)
  • 1tsp of thyme
  • 1tsp of black pepper
  • 1tsp white pepper
  • salt to taste
  1. peel and devein the shrimp; leaving the tail on. Mix with half a tbsp. of the soy sauce and set aside.
  2. Bring a large pot of water to boil. Add a pinch of salt and a1/2 a tsp of oil or butter to the boiling water. Pour in the noodles and cook for about 2-3minutes and drain(you may follow the package directions of any noodle you use). Spread the noodles on a tray to prevent it from being sticky.
  3. In a wok or a large frying pan, heat up the coconut oil, add the onions and sauté until translucent. Add the garlic and ginger. Sauté until fragrant. Add the mixed vegetables, the habanero pepper, black pepper, white pepper, thyme and coriander. Stir fry for about a minute; then add the shrimp and stir fry until the shrimp has turned slightly pink. Mix in the soy sauce and fish sauce; then add the noodles. Stir fry and mix well. Season with salt to taste. Add the green onion, basil, sesame oil and sesame seeds and stir well; then set aside and serve
Please be careful when seasoning with salt as the fish sauce could be salty


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