Knowing how to make delicious stir-fry dishes is a great way to add a variety of quick, healthy meals to your recipe rotation. With a few simple steps you can make a new, tasty dish each week. If you want to make the scallop noodle dish pictured above, directions are throughout the tutorial.
I personally prefer stir-fry dishes with noodles as a way to add a little “umph” to the meal. Plus, noodles of any sort are such a fabulously simple and versatile ingredient. If you, however, are not quite as infatuated with noodles, you can simply skip that step and serve plain or over rice. Enjoy 🙂
STEP ONE: Prepare Ingredients
Decide what kind of protein (if any) and what kind of vegetables you would like to use. For this tutorial, I used 1 pound scallops. Prep your protein – this can include trimming meat, slicing, and/or preparing seafood. For scallops, simply wash and rinse them and lay them in a colander to dry. If you use tofu, make sure you press that before frying. For meat, try to cut the meat into uniform sizes so it cooks evenly (bite-size pieces are usually the easiest to cook and eat).
Wash and rinse your vegetables. Depending on the season, I usually have at least 2-3 vegetables. Just like the meat, try to slice/chop the vegetables in an uniform size for even cooking. In this recipe, I’ve used a variety of mushrooms, 1 squash, 1 bunch baby broccoli, 1 cup sugar snap peas, 1 (8 oz.) can water chestnuts, and sliced scallions to top.
STEP TWO: Prepare Noodles
Cook your noodles. My favorite types of noodles are rice sticks (clear, thin noodles that don’t need boiling) and Chinese noodles Misua (like ramen noodles). Drain and set aside.
STEP THREE: Stir-fry
Heat a tbsp. of oil in a wok or large skillet. At this point, you will cook your protein and vegetables, but you have to decide which to do first. For example, meat will need to cook a bit longer so you would cook that first. Same with tofu. Seafood, on the other hand, I usually add after the vegetables have begun to soften because seafood needs very little time to cook in a stir-fry and over-cooking it ruins the dish.
If you are making this dish, cook your vegetables first and we will add the scallops later.
Stir-fry your vegetables and meat for about 5 minutes until meat is browned and vegetables softened.
Add 1 (13.5 oz) shaken can of lite coconut milk and 2 tbsp. red curry paste to the wok. Stir carefully to combine and mix the curry paste thoroughly. I like my curries hot, so I tend to add a lot of curry paste and sometimes a diced chile or jalapeno. You can experiment with different types of curries, but red is definitely my favorite.
If you are using seafood, add this AFTER the curry coconut broth has simmered for a few minutes. Simmer a few minutes more until the seafood is cooked through.
STEP FOUR: Put it together
Finally, add the noodles to the wok and stir to combine. Simmer for a few minutes just to warm the noodles. Remove from heat and serve immediately. Top with sliced scallions and/or cilantro if you like.
There you have it … super easy, flavorful, and healthy meals you can personalize based on your favorite ingredients!