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1
Create your basic stir fry sauce, mix all ingredients and set to the side.
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2
Double this recipe if need be.
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3
Now, decide if you'd like any one of the additional sauces listed to incorporate into your basic sauce and add.
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4
Note that if you do add more sauces, you'll need more cornstarch to thicken it.
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5
Mix 2 tablespoons cornstarch and 2 tablespoons water and set to the side.
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6
If you want your sauce thicker, slowly add to your heated wok and stir quickly.
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7
To a well heated wok or pan, and I mean smokin', with wok oil included, add your most dense foods.
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8
[if it's hard to bite it's harder to cook] These will be those foods that will take longer to cook.
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9
Meats, water chestnuts, broccoli, bamboo, carrots, onions, jalapenos, etc., and fry for 3 minutes or until meat or seafood is about 3/4 cooked.
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10
Add your softer ingredients like cabbage and green onions and your basic stir fry sauce and cook 2 more minutes or until sauce has thickened.
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11
Add noodles and fry as per manufactures directions.
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12
Usually about 2 minutes.
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13
Note: Noodles must be soft and ready for the wok.
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14
Pre-cooked, if you will.
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15
Serve hot and sprinkle with sesame seeds and red pepper flakes over rice.
