After work, most people want to eat as quickly as possible, right? After a long day you don’t want to spend ages in the kitchen working even longer. This Quick & Easy Wok Noodle Stir-Fry with Bratwurst is perfect for this occasion. The noodles can be made quickly in a wok or a large frying pan and are one of our favorite dishes. We love simple Asian recipes like that. If you like spicy food, you’ll love this stir-fry too!
The most time-consuming part of making these kinds of dishes is chopping the ingredients. But if you get someone to help you with that, it can be done quickly. Well and the stir-frying probably can be done faster than you can say the longest word we have in the German language everyone uses on a regular basis (just kidding nobody ever uses it really): Donaudampfschifffahrtselektrizitätenhauptbetriebswerkbauunterbeamtengesellschaft. Or try reciting the ceremonial Thai name of Bangkok. In that time, you could most likely prepare a complete multi-course dinner for friends and family…
Anyway. As far as the veggies go, you’re pretty free to choose whatever you want. We like to use carrots, bell peppers, and thinly sliced cabbage for a stir-fry like this one. In this particular recipe, we also added some celery, spring onions, and mushrooms to the mix. But you could also use bok choy, snow peas, zucchini, broccoli, or similar veggies. For us, whatever ends up in the dish usually depends on what’s in the fridge and needs to go. We try to reduce food waste as much as possible around here.
With just the veggies, noodles, and seasoning sauce, this stir-fry would already be very delicious. But it certainly doesn’t hurt to add some protein to the mix. We often use chicken or sometimes tofu – in this recipe, we added the meat of some coarse sausages aka. bratwurst to the wok as well. That’s pretty much the same as ground pork, just pre-seasoned. So, in case you don’t have bratwurst on hand, you could just use regular ground pork instead.
If you enjoy preparing simple stir-fries like this, you can easily make the whole process even easier. When preparing the recipe, simply chop a little extra of everything and freeze what you don’t need right away. When preparing at least double the amount, you can freeze everything for some other day and then don’t have to do that much of prep work when cooking. Just let everything thaw a little and then use it as described in the recipe. The veggies and mushrooms should keep for several months in the freezer. If you want to cook it again the next day, you can simply store the ingredients in an airtight container in the fridge.
To properly season a stir-fry like this, you require a few spices and sauces that aren’t very common in German kitchens, unfortunately. Everyone who enjoys cooking Asian food will certainly have no problem acquiring a small basic supply. Soy sauce, oyster sauce, and/or fish sauce can enhance the flavor of many dishes… Having some of these sauces on hand is always a good idea tbh.
Otherwise, there’s not much more to say about preparing this dish. First, you cook the sausage meat, then you add the mushrooms and veggies. Once the precooked noodles and the seasoning sauce are added, the dish is basically done. A drizzle of crispy chili oil and a few sliced spring onions, and you’re ready to dig in! It really couldn’t be easier…
If you have a wok at home and need more inspiration for delicious wok dishes, you’ve come to the right place. We love cooking with a wok. Luckily, they’re quite affordable these days.
How about some Stir-Fry Hoisin Chicken Noodles, for example? Or how about some Sweet ‘n’ Spicy Chicken with Veggies & Coconut Rice? That doesn’t sound bad either, right?! But the absolute classic is probably Easy Egg & Veggie Fried Rice – many of you have likely eaten that already on vacation. The perfect way to use up leftovers and create something really, really delicious!
INGREDIENTS / ZUTATEN
(4 servings)
For the stir-fry:
some roasted sesame oil* for frying
14 oz. (400g) coarse bratwurst sausages
3-4 large brown mushrooms, sliced
3-4 garlic cloves, finely chopped
1 small piece of ginger, finely chopped or grated
1/2 small pointed cabbage, cut into small pieces
1 medium carrot, in sticks (julienne)
2 celery sticks, in sticks (julienne)
2 bell peppers, finely sliced
4 spring onions, cut into pieces
10.6 oz. (300g) stir-fry noodles or ramen noodles*, pre-cooked
For the seasoning sauce:
2 tbsp. light soy sauce*
2 tbsp. dark soy sauce*
2 tbsp. oyster sauce*
1 tbsp. fish sauce*
1 tbsp. water
1 tsp. brown sugar
some crispy chili oil* (optional)
a few spring onion rolls, for serving
(4 Personen)
Für die Wok Pfanne:
etwas geröstetes Sesamöl* zum Anbraten
400g grobe Bratwürste (nur das Fleisch)
3-4 große braune Champignons, in Scheiben
3-4 Knoblauchzehen, fein gehackt
1 kl. Stück Ingwer, fein gehackt oder gerieben
1/2 kleiner Spitzkohl, in kleinen Stücken
1 mittlere Karotte, feine Stifte
2 Stangen Staudensellerie, feine Stifte
2 Paprikaschoten, feine Streifen
4 Frühlingszwiebeln, in Stücken
300g Woknudeln oder Ramen Nudeln*, vorgekocht
Für die Würzsauce:
2 EL helle Sojasauce*
2 EL dunkle Sojasauce*
2 EL Austernsauce*
1 EL Fischsauce*
1 EL Wasser
1 TL brauner Zucker
etwas Crispy Chili Öl* (optional)
einige Frühlingszwiebelröllchen zum Servieren
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the ingredients you need. Remove the sausage meat from the casings and mash it a little. Clean the mushrooms and slice them thinly. Peel the garlic and ginger, then finely chop or grate it. Cut the cabbage into small, bite-sized strips or pieces. Peel the carrot and cut it into fine sticks (julienne), cut the celery stalks into fine sticks as well. Wash the bell peppers, remove the seeds and cut them into thin strips. Finally, half the spring onions lengthwise and cut them into approximately 5cm long pieces. Have the meat, veggies, and noodles ready for cooking.
2. For the seasoning sauce, combine the light and dark soy sauce, oyster sauce, fish sauce, water, and sugar in a small bowl and set it aside.
3. Heat up a large wok* or frying pan with a little sesame oil, then sear the sausage meat in the hot oil – the meat should brown nicely but not dry out. Remove the meat from the wok/frying pan and set it aside.
4. If necessary, add more oil, then sear the mushrooms. Once the mushrooms have lost some volume and are slightly browned, add the garlic and ginger and sauté both briefly. If the mushrooms have absorbed too much oil, add a bit more. Next, add the cabbage and mix everything well. Stir-fry the cabbage for about 1-2 minutes, then add the carrot and celery sticks, bell pepper strips, and spring onions. Stir-fry everything for a few minutes until the veggies have softened slightly.
5. Loosen up the pre-cooked noodles if they stick together and add them to the wok along with the cooked meat. Add the seasoning sauce and stir-fry everything for another 3-4 minutes. Divide veggies, noodles, and meat between bowls, season with a little crispy chili oil (for some extra heat) to your liking and garnish with additional spring onion rings.
1. Mit dem Vorbereiten der Zutaten starten – dazu als Erstes das Wurstbrät aus den Därmen entfernen und ein wenig zerdrücken. Die Pilze säubern und in dünne Scheiben schneiden. Den Knoblauch und den Ingwer schälen und dann fein hacken bzw. reiben. Den Spitzkohl in kleine, mundgerechte Streifen bzw. Stücke schneiden. Die Karotte schälen und dann fein stiften, die beiden Staudensellerie Stangen ebenfalls in dünne Stifte schneiden. Die Paprikaschoten waschen, von den Innereien befreien und dann in feine Streifen schneiden. Zum Schluss die Frühlingszwiebeln der Länge nach halbieren und in etwa 5cm lange Stücke schneiden. Fleisch, Gemüse und Nudeln zum Kochen bereithalten.
2. Für die Würzsauce die helle und dunkle Sojasauce, Austernsauce, Fischsauce, Wasser und Zucker in einer kleinen Schüssel verrühren und zur Seite stellen.
3. Einen großen Wok* (oder eine große Bratpfanne) mit etwas Sesamöl erhitzen, dann das Wurstbrät im heißen Öl scharf anbraten – das Fleisch sollte durchaus etwas Farbe bekommen, aber nicht austrocknen beim Anbraten. Das Fleisch aus dem Wok nehmen und zur Seite stellen.
4. Falls notwendig, noch einmal etwas Öl nachlegen und dann die Pilze scharf anbraten. Sobald die Pilze ordentlich an Volumen verloren haben und etwas gebräunt sind, kann man den Knoblauch und den Ingwer dazugeben und kurz anschwitzen lassen. Falls die Pilze zu viel Öl aufgesogen haben, noch einmal etwas dazugeben. Als Nächstes den Spitzkohl zum Wok dazugeben und alles gut vermengen. Den Kohl für etwa 1-2 Minuten unter ständigem Wenden anbraten, dann Karotten- und Selleriestifte, Paprikastreifen und die Frühlingszwiebeln dazugeben. Alles zusammen einige Minuten unter ständigem Wenden anbraten, bis das Gemüse etwas weicher geworden ist.
5. Die vorgekochten Nudeln ein wenig auflockern und zusammen mit dem angebratenen Fleisch in den Wok dazugeben und untermengen. Die Würzsauce ebenfalls dazugeben und alles noch einmal für etwa 3-4 Minuten unter ständigem Wenden anbraten. Gemüse, Nudeln und Fleisch auf Schüsseln aufteilen, nach Belieben mit ein wenig Crispy Chili Oil (für extra Schärfe) würzen und mit zusätzlichen Frühlingszwiebelröllchen dekorieren.
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Here is a version of the recipe you can print easily.
Description
Get some noodles, veggies, bratwurst, and a wok and you can easily make yourself a quick and easy sir-fry dish for dinner. So good. We love to make stuff like that often!
For the stir-fry:
some roasted sesame oil* for frying
14 oz. (400g) coarse bratwurst sausages
3–4 large brown mushrooms, sliced
3–4 garlic cloves, finely chopped
1 small piece of ginger, finely chopped or grated
1/2 small pointed cabbage, cut into small pieces
1 medium carrot, in sticks (julienne)
2 celery sticks, in sticks (julienne)
2 bell peppers, finely sliced
4 spring onions, cut into pieces
10.6 oz. (300g) stir-fry noodles or ramen noodles*, pre-cooked
For the seasoning sauce:
2 tbsp. light soy sauce*
2 tbsp. dark soy sauce*
2 tbsp. oyster sauce*
1 tbsp. fish sauce*
1 tbsp. water
1 tsp. brown sugar
some crispy chili oil* (optional)
a few spring onion rolls, for serving
1. Start by preparing the ingredients you need. Remove the sausage meat from the casings and mash it a little. Clean the mushrooms and slice them thinly. Peel the garlic and ginger, then finely chop or grate it. Cut the cabbage into small, bite-sized strips or pieces. Peel the carrot and cut it into fine sticks (julienne), cut the celery stalks into fine sticks as well. Wash the bell peppers, remove the seeds and cut them into thin strips. Finally, half the spring onions lengthwise and cut them into approximately 5cm long pieces. Have the meat, veggies, and noodles ready for cooking.
2. For the seasoning sauce, combine the light and dark soy sauce, oyster sauce, fish sauce, water, and sugar in a small bowl and set it aside.
3. Heat up a large wok* or frying pan with a little sesame oil, then sear the sausage meat in the hot oil – the meat should brown nicely but not dry out. Remove the meat from the wok/frying pan and set it aside.
4. If necessary, add more oil, then sear the mushrooms. Once the mushrooms have lost some volume and are slightly browned, add the garlic and ginger and sauté both briefly. If the mushrooms have absorbed too much oil, add a bit more. Next, add the cabbage and mix everything well. Stir-fry the cabbage for about 1-2 minutes, then add the carrot and celery sticks, bell pepper strips, and spring onions. Stir-fry everything for a few minutes until the veggies have softened slightly.
5. Loosen up the pre-cooked noodles if they stick together and add them to the wok along with the cooked meat. Add the seasoning sauce and stir-fry everything for another 3-4 minutes. Divide veggies, noodles, and meat between bowls, season with a little crispy chili oil (for some extra heat) to your liking and garnish with additional spring onion rings.
Notes
Let’s cook something amazing!
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