Cooking from Home: Stir Fry Noodles

Cooking from Home is a series our Executive Chef, Bret Andreasen, began during the COVID-19 pandemic. Our hope is simply to bring a little bit of the comfort and delight of Tarragon into your homes.

These stir fry noodles are a little more complex but well worth the added work for a rainy day in quarantine!

Ingredients:

Quick Pickled Cucumbers:

• 2 C Cucumbers, Thinly Sliced
• 1 C Hot Water from the Tap
• ½ C Rice Wine Vinegar
• ¼ C Sugar
• 2 T Salt

Add all the ingredients to a container and mix thoroughly. These pickles can be enjoyed in an hour and can last up to a week.

Stir Fry Sauce:

• 1 C Soy Sauce
• ¼ C Rice Wine Vinegar
• ¼ C Water
• 3 T Honey
• 2 T Sriracha
• ½ t Sesame Oil
• 1/3 C Corn Starch

Stir-Fry Noodles:

• 1 Head of Broccoli, Florets and Stems
• 1 Red Bell Pepper, Medium Diced
• 1 Yellow Onion, Medium Diced
• 1 C of Snap Peas, Halved on the Bias
• 2 Carrots, Peeled and Thinly Sliced
• 4 Ribs of Celery, Thinly Sliced
• 1 C of Cremini Mushrooms, Thinly Sliced
• ½ C Radish, Thinly Sliced
• ¼ C Garlic, Minced
• 4 Ramen Noodle Squares

Method:

1. Bring a large pot of salted water to a boil.
2. In the meantime, heat a large sauté pan over high heat until it begins to smoke. Add all the vegetables and ½ C of water. Cover with a lid and allow to steam for about 5 minutes, stirring once halfway through to prevent burning and ensure there is still some water in the pan.
3. Begin cooking your noodles at this time. Depending on what brand you use, cooking time will vary. You still want a little bit of tooth to the noodle. When they are ready, drain the noodles into a colander. Try to time this step up with the following step so that the noodles don’t clump together waiting in the colander.
4. Once the vegetables are cooked to your preference (there should still be some crunch), add the sauce and bring to a boil to allow the cornstarch to thicken the sauce.  Add the noodles and toss to thoroughly incorporate.
5. Garnish with sesame seeds and the pickled cucumbers.