Skip to recipes
ChefPressRecipes worth repeating
Recipe theme

Stir Fried recipes

Browse 2 recipes collected around stir fried.

Yakisoba with Pork and Cabbage plated and ready to serve
Noodles

Yakisoba with Pork and Cabbage

◷ 42 mineasy

Springy wheat noodles, thinly sliced pork and cabbage with a little bite, tossed in a tangy-savoury yakisoba sauce. Cooking two separate portions keeps a domestic frying pan hot enough to fry rather than steam.

Oct 17
Japchae with Beef and Shiitake Mushrooms plated and ready to serve
Noodles

Japchae with Beef and Shiitake Mushrooms

◷ 56 minmedium

Springy sweet potato glass noodles, beef and separately cooked vegetables in a lightly sweet soy–sesame coating. Allow about an hour; the exact timing depends on the noodle packet instructions.

Oct 8

Choosing a stir fried recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

  • Yakisoba with Pork and Cabbage

    Preparation takes 17 minutes. Cooking takes 26 minutes. Allow 42 minutes in total. Makes 2 servings. Key ingredients: plain ready-steamed yakisoba wheat noodles, weighed as sold, raw boneless pork loin, trimmed weight, white cabbage, trimmed weight, onion, peeled weight, carrot, peeled weight. Equipment: 28–30 cm heavy frying pan, Microwave and microwave-safe dish or packaging specified by the noodle manufacturer, Tongs or two spatulas, Fine needle-tip food thermometer with a sensing section suitable for 2–3 mm-thick meat, Vegetable chopping board and separate raw-meat board, Knife, Two small sauce bowls, Clean plate for cooked pork, Two serving plates, Kitchen paper.

    Kitchen tip: Keep each batch to half the noodles, 100 g raw pork and 170 g prepared vegetables. Doubling this load in one domestic frying pan encourages steaming.

  • Japchae with Beef and Shiitake Mushrooms

    Preparation takes 31 minutes. Cooking takes 50 minutes. Allow 56 minutes in total. Makes 4 servings. Key ingredients: sweet potato glass noodles (dangmyeon), beef sirloin or rump, shiitake mushrooms, fresh spinach, carrot. Equipment: 5-litre saucepan with lid, Two hob rings, 28–30 cm frying pan, Mixing bowl of at least 4 litres, Small bowls for marinade and sauce, Colander and slotted spoon, Tongs and kitchen scissors, Knife and chopping board, Scales and measuring spoons, Fine-tip food thermometer, if available.

    Kitchen tip: The schedule uses a representative 7-minute noodle boil. Packet instructions and texture take priority; longer boiling times move the subsequent tasks later.

Good things come to those who cook.

Find a recipe