Let's Wok - Recipes
Let's Wok - Recipes
Asian stir-fry with chicken, fresh vegetables and noodles
– made on the HOT WOK with heat, speed and flavour Looking for an easy and tasty dinner or weekend dish? Here's a classic Asian stir-fry with chicken, crisp vegetables and noodles – prepared on a HOT WOK with plenty of heat, quick cooking and bold flavour. Ingredients (serves 2–3) 300 g chicken breast 2 tbsp soy sauce (for marinating) 1 small zucchini 1 red bell pepper 1 carrot 1 leek 200 g Chinese stir-fry noodles 100 ml water 2 tbsp oil (for frying) Soy sauce (to taste) Seasonings of your choice (e.g. garlic, ginger, chili) 1 tsp sambal oelek (adjust to desired heat) Instructions Marinate the chickenCut the chicken breast into thin strips and toss with 2 tbsp soy sauce. Let it marinate while you prepare the rest. Prepare the vegetablesSlice the zucchini, bell pepper, carrot and leek into thin strips. Use a large cutting board for easier handling. Heat up your HOT WOKFire up your HOT WOK and let it get very hot. Add oil and stir-fry the chicken quickly over high heat. Once golden, remove and set aside. Stir-fry the vegetablesAdd a bit more oil to the wok and stir-fry the vegetables for 3–5 minutes until tender but still crisp. Cook the noodles and add themPrepare the noodles as directed on the package and add them to the wok along with the chicken. Pour in about 100 ml water and additional soy sauce to taste. Toss everything together well. Finish with flavour and heatAdjust seasoning to your liking and add sambal oelek for a spicy kick. Control the heat to match your preference. Serving Serve the dish piping hot – straight from the HOT WOK. Perfect as a quick dinner or a tasty weekend treat. Tip: You can easily switch the chicken with beef, shrimp or tofu – and use whatever vegetables you have on hand.
Tender Chicken with Noodles and Wild Broccoli
Tender Chicken with Noodles and Wild Broccoli from the HOT WOK Serves 4–5 people: 500 g chicken inner fillet 150 g bimi (wild broccoli) 150 g green asparagus 4 carrots 4 spring onions 1 small zucchini 300 g wok noodles (here: “no pre-cooking – straight into the wok”) For the marinade: 2 tbsp oil (peanut or rapeseed oil) 2 tbsp light soy sauce 1 tbsp teriyaki sauce ½ tsp baking soda Cut the chicken fillets into bite-sized pieces. Add all marinade ingredients to a bowl, add the chicken, mix well, and marinate in the fridge for 3–4 hours. The baking soda helps make the chicken extra tender and juicy. Cut the vegetables into chopstick-friendly pieces. Prepare about 800 ml of vegetable or meat broth and add the following: 1 tbsp oyster sauce 3 tbsp light soy sauce 2 tbsp dark soy sauce optionally 1 tbsp teriyaki sauce to tasteStir everything together. Now it’s time for the Hot Wok: Add oil to the wok and then all the vegetables. Stir-fry the vegetables over high heat, tossing constantly. Season generously with a wok spice mix of your choice. Remove the vegetables from the wok (they should still be crunchy). Then stir-fry the marinated chicken pieces. Add about 500 ml of the broth and reduce the heat on the wok burner. (The chicken will still be almost raw inside.) Add the noodles to the wok and keep adding broth as needed until the noodles are fully cooked and no longer absorb liquid. Return the vegetables to the wok, heat briefly – and serve immediately.
Chicken Thigh Noodle Stir-Fry with Veggies
Quick, spicy, and full of wok flavor – ready in just 15 minutes! Serves: 4 Gear: HOT WOK Mood: Fast, spicy, sizzling vibes Ingredients:600 g chicken thigh fillet (cut into strips), 150 g white cabbage (shredded), ½ carrot (cut into thin sticks), 1 large onion (sliced), 3 garlic cloves (minced), 1 bunch spring onions (sliced), 1 red bell pepper (sliced), 1–2 red chilies (finely chopped, optional). Sauce:2 tbsp oyster sauce, 2 tbsp ponzu (or soy sauce with a splash of lime), 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp rice syrup or honey, 1 tsp cornstarch. Other:600 g stir-fry egg noodles, neutral oil (sunflower or peanut oil). How to make it:Mix all the sauce ingredients in a small bowl and whisk in the cornstarch – set aside. Cook the noodles according to package instructions (about 4 minutes), drain and rinse with cold water. Heat your HOT WOK with plenty of oil until smoking hot. Stir-fry the chicken until golden and cooked through – remove and set aside. Add a bit more oil and quickly stir-fry onion, garlic, and chili. Then add cabbage, carrot, and bell pepper, and stir-fry for 3–4 minutes. Lower the heat and season with salt and pepper. Return the chicken to the wok and mix everything together. Add noodles and pour in the sauce, stirring until everything is well combined and golden. If needed, add a splash of water. Finish with spring onions tossed in just before serving for a fresh crunch.
Japanese Ramen with Dashi
Japanese Ramen with Dashi – Perfect for HOT WOK Gas Burner Make authentic Japanese ramen from scratch with your HOT WOK! This recipe delivers a deep umami flavor with homemade dashi, aromatic oil, and a flavorful tare. Perfect for a cozy evening with plenty of warmth and taste! Ingredients (2 servings) Dashi (Soup Base) 1 piece kombu seaweed 3 dried anchovies 3 dried shiitake mushrooms 900 ml water 1 handful bonito flakes Aromatic Oil 2 garlic cloves 2 green onions Chicken skin 3 tbsp oil or fat Tare (Flavor Enhancer for the Broth) 1.5 dl dashi 4 tbsp sake 2 tbsp mirin 1 tbsp ketjap manis (sweet soy sauce) 3 tbsp coarse salt Toppings Marinated pork tenderloin Marinated bamboo shoots Fish cakes Fresh green onions Ajitsuke eggs (marinated eggs) Fresh egg noodles Bean sprouts Instructions Dashi – The Soup Base Place kombu seaweed, dried shiitake mushrooms, and dried anchovies in 900 ml of water. Let it soak for 4 hours or overnight. Pour the mixture into a wok or pot and slowly bring it to a simmer on your HOT WOK gas burner. Let it simmer for 10 minutes over low to medium heat. Remove the kombu and add bonito flakes. Turn off the heat and let the flakes settle for a few minutes. Strain the liquid and set it aside. Aromatic Oil Finely chop garlic and green onions. Heat oil or fat in a small pan or wok over low heat. Add the chopped ingredients and chicken skin. Fry slowly until golden and crispy. Stir regularly to prevent burning. Strain the oil and set it aside. Discard the garlic, onion, and chicken skin. Soup Take 1.5 dl dashi and set it aside for the tare. Heat the remaining dashi and add 800 ml of chicken broth. Keep the soup warm on your HOT WOK gas burner until serving. Tare – The Flavor Booster In a small pot, combine 1.5 dl dashi, sake, mirin, soy sauce, and coarse salt. Heat over medium heat, stirring until the salt dissolves. Noodles Cook the noodles according to package instructions. Drain and set aside. Serving In each bowl, add 4 tbsp tare and 2 tbsp aromatic oil. Pour in the hot broth and add the cooked noodles. Mix well. Top with marinated pork tenderloin, marinated bamboo shoots, fish cakes, green onions, ajitsuke eggs, and bean sprouts. 🔥 Enjoy your homemade ramen with deep umami flavors – prepared on your HOT WOK gas burner! 🔥🍜
Colorfull Wok Noodles with Crispy Tofu and Peanut Sauce
Colorful wok noodles with crispy tofu, crunchy vegetables, and a creamy peanut sauce are a flavorful and satisfying dish. For 4 persons. Ingredients: Crispy Tofu: 200 g firm tofu 2 tablespoons cornstarch 2 tablespoons soy sauce 2 tablespoons sesame oil Rainbow Wok Vegetables: 1 red bell pepper 1 yellow bell pepper 1 small zucchini 1 broccoli 1 carrot (cut into thin sticks) 1 red onion 1 handful of sugar snap peas 2 garlic cloves (finely chopped) 1 piece of ginger (approx. 2 cm, finely chopped) 2 tablespoons sesame oil Peanut Sauce: 3 tablespoons peanut butter (creamy) 2 tablespoons soy sauce 1 tablespoon rice vinegar or lime juice 1 tablespoon maple syrup 1 teaspoon sriracha 100 ml coconut milk or water Toppings: Roasted peanuts Spring onions (finely sliced) Sesame seeds (black or white) Fresh cilantro Instructions: Prepare the tofu: Cut the tofu into cubes, marinate it with soy sauce, and dust it with cornstarch. Fry in hot sesame oil until golden and crispy. Cook the vegetables: In a wok or large pan, sauté ginger and garlic in sesame oil. Add the vegetables and stir-fry until slightly tender but still crisp. Make the peanut sauce: Mix peanut butter, soy sauce, lime juice, maple syrup, and coconut milk in a bowl. Pour the sauce over the vegetables and let it simmer for a couple of minutes. Serve: Add the crispy tofu on top and garnish with roasted peanuts, spring onions, sesame seeds, and fresh cilantro. This dish is packed with flavor, color, and texture, making it a perfect addition to your recipe collection. From Lukas Grett
Spicy Pork Tenderloin with Noodles
Serves 4 pers. Trim the pork tenderloin (approx. 500 g) and slice into thin pieces, about 2-3 mm thick.Add 1 tsp baking soda and 1 tsp cornstarch, mix well, and let it rest for about 30 minutes. Heat up the wok and sear the meat. Remove it from the pan and sauté the vegetables: 1 red bell pepper ½ medium zucchini ½ medium onion ½ bunch of spring onions 2 chilies 3-4 garlic cloves Cut the vegetables into strips and finely chop the chilies and garlic. Season with the following ingredients: 2 tbsp dark soy sauce 2 tbsp light soy sauce 2 tbsp rice wine 50 ml meat stock If necessary, thicken the sauce with a bit of cornstarch. I served this with noodles, but rice works really well too. Absolutely delicious! If it’s too spicy, simply reduce the amount of chili. I used sesame oil for frying. Wok'r: Michael Bothfelder
Noodles with hoisin and beef
Here's a recipe for a delicious hoisin and beef noodle dish that's as quick to make as it is tasty! The juicy flank steak combined with fresh vegetables and a deep, sweet-salty sauce makes for a fantastic flavour experience, especially when cooked on HOT WOK. Perfect for those days when you need to go fast, but still have a lot of flavour. Serve piping hot - enjoy!Ingredients for 4 people: 350 g egg noodles 500 g flank steak 1 bunch of spring onions 1 onion 2 carrots oil (for frying) Sauce 4 tbsp hoisin sauce 4 tbsp. soya 1 tbsp. brown sugar 1 tsp sesame oil 1 tbsp. black soy sauce (optional - it gives the dish a slightly deeper flavour and darker colour) Here's how to make it Preparation:Cook the noodles according to the packet instructions.Cut the flank steak into thin strips.Cut the spring onions into 3 cm pieces, chop the carrots and roughly chop the onion. Stir together the ingredients for the sauce.Wok:Light the two inner rings of your HOT WOK and add oil to your wok pan.Start by frying the carrots and onions for 1 min. before adding the spring onions.Remove the vegetables and fry the meat with a little oil. When the meat is almost done, add the vegetables and sauce. When the sauce is bubbling, switch off the heat and stir in the noodles. Enjoy.
Pad see Ew
Pad see ew is a Thai noodle dish that's really quick to make. It does require a trip to your local Asian supermarket or an online shopping trip - but it's well worth it! We cook the dish on a HOT WOK, which is excellent at delivering the high temperatures that Thai wok dishes require. The Chinese broccoli in particular gets a wonderful grilled flavour in the HOT WOK. If you can't find boneless chicken thighs, buy them bone-in and bone them yourself. It takes a little longer, but the bonus is that they'll have skin on - it adds a great flavour. If you can't find Chinese broccoli (also known as alboglabra, young kale or gailan), use bok choy instead, or even broccoli. For 4 persons: 300 wide rice noodles450 g boneless chicken thighs1 handful of Chinese broccoli (about 8-10 spears)3 cloves of garlic2 eggsoil (for frying)2.5 tbsp. black soya (healthy boy brand black soy orange label***)1.5 tbsp. soya (preferably healthy boy brand thin soya)3 tbsp. water1 tbsp. palm sugar or brown sugar2 tbsp. oyster sauce1 tbsp. lime juicechilli flakes1 peanuts (salted and roasted) How to do: Bring water to the boil in a saucepan and switch off the heat. Add the rice noodles to the water and leave them there for about 10 minutes or until they are done. Then put them in a strainer and rinse them under cold water. While the rice noodles are in the water, cut the Chinese broccoli into 3 cm pieces - the stems need to cook for longer, so divide the stems and leaves into 2 piles. Chop the garlic and cut the chicken thighs into strips. Heat your wok on your HOT WOK. Add 3 tbsp. oil and when it's ready, add the stems, garlic and chicken. While it's cooking, stir together the black soya, soya, water, palm sugar, oyster sauce and lime juice. When the chicken is almost done, add the leaves and 2 eggs. Stir well to combine. Remove everything from the wok and add the soy mixture. Add the noodles to the wok and toss everything around - be careful not to break the noodles. Add the chicken mix back in and as soon as everything is well mixed, the pad see ew is ready. Serve with some chilli flakes, chopped peanuts and lime cut into wedges. The spicy, salty and sour flavours give balance to the dish. Enjoy. The recipe is developed in collaboration with Julia Olsen, Onekitchenblog.
Chicken in Sweet and Sour Sauce
Chicken in sweet and sour sauce is one of the most beloved wok classics. The delicious sweet and sour sauce perfectly complements the stir-fried chicken pieces, and the pineapple chunks add an extra juicy kick. Besides pineapple, we also use carrots, bell peppers, and spring onions, but feel free to experiment with other vegetables like zucchini, cucumber, cherry tomatoes, etc. Recipe for 4 People Ingredients 500 g chicken breast (cut into thin strips) Olive oil (for frying the chicken) 3 carrots (depending on size and preference) 1 red bell pepper (cut into thin strips) 1 bunch of spring onions (cut into thin slices) 1 can of pineapple (cut into desired size) Sweet and Sour Sauce 2 tbsp corn starch 1 dl water 2 tbsp soy sauce 2 dl pineapple juice (juice from the can) 2 tbsp white wine vinegar 2 tbsp ketchup 2 tbsp sweet chili sauce 2 tbsp sugar Instructions Preparation: Cut all the vegetables into bite-sized pieces. If using canned pineapple, save the juice for the sweet and sour sauce. Cut the chicken fillets into thin strips. Sweet and Sour Sauce: Mix the corn starch with a bit of water until smooth, ensuring there are no lumps. Add the remaining water and the rest of the sauce ingredients. The sauce will be thin but will thicken when added to the wok. Wok: Heat the wok and add oil. Stir-fry the chicken strips, ensuring they don't burn. When the chicken strips are almost done, add the vegetables and pineapple chunks. Stir-fry at high heat. Add the sweet and sour sauce and stir well. The sauce will thicken and coat the chicken strips and vegetables. Adjust the consistency with pineapple juice or water if necessary. Continue cooking for about a minute after adding the sauce. Season with a bit of salt to taste. Serving: Serve the dish with rice. Enjoy your meal!
Chicken and Vegetable Stir-Fry with Teriyaki Sauce
Asian-inspired Chicken and Vegetable Stir-Fry with Teriyaki Sauce Recipe for 4 servings: 400 grams of chicken (without water or brine) 500 grams of rice noodles 1/2 head of broccoli 3 large carrots 6 cloves of garlic, roughly chopped 1/2 bell pepper Napa cabbage 3 tablespoons of oil (canola/sunflower) 1 tablespoon of sesame oil 2 teaspoons of cumin 1 teaspoon of cayenne pepper 4 tablespoons of teriyaki sauce 1 tablespoon of soy sauce Salt to taste Start by parboiling the rice noodles and rinse them thoroughly with cold water afterward. Slice all vegetables into suitable sizes. Mix oil with sesame oil and garlic. Combine teriyaki and soy sauce in a bowl. Begin by heating the oil, then fry the chicken. Once cooked, add the vegetables and cook until they reach the desired tenderness (10-15 minutes). Mix in the rice noodles and teriyaki sauce with soy sauce. Once well combined, add the bell peppers, and the dish is ready.Recipe: BBQ_By_Rytterfeld
Stir-fried noodles from the Wok
Chinese noodles with crunchy vegetables and tender beef strips. Ingredients: 300 g beef strips 1 broccoli 1 onion 1 carrot Bean sprouts 200 g egg noodles 3 tbsp soy sauce 2 tbsp sesame oil Salt and pepper to taste Instructions: Cook the egg noodles according to package instructions, drain, and set aside. Cut the broccoli into small florets, thinly slice the onion, and cut the carrot into thin slices. Heat sesame oil in a pan and sauté the beef strips until browned and cooked through. Season with salt and pepper, then remove from the pan. In the same pan, sauté the onions, carrots, bean sprouts, and broccoli until lightly browned. Add the beef strips back to the pan and deglaze with soy sauce. Mix everything well and let it simmer for another 2-3 minutes. Add the cooked egg noodles to the pan and mix until the noodles are coated with the soy sauce and vegetables. Serve the dish hot and garnish with fresh coriander or sesame seeds, if desired. Enjoy your meal! 🖤🔥 From Cookkingjay and 📸 Christian Schulze Fotografie
Simple Chicken in Wok by HOT WOK
Simple Chicken in Wok Here's what you'll need for 4 servings: 500g chicken breast, sliced into thin strips 1 red bell pepper, sliced into strips 1 yellow bell pepper, sliced into strips 1 onion, chopped 3 cloves of garlic, chopped 1 broccoli, cut into small florets 1 carrot, sliced thinly 2 tbsp. soy sauce 2 tbsp. sesame oil 1 tsp. ginger, grated 1 tsp. sugar Fresh coriander, chopped for serving 2 dl rice Instructions:Cook the rice according to the package instructions and keep it warm. You can also use noodles.Turn on your HOT WOK and place your wok pan on the burner. Heat the oil over high heat. Add the chicken and cook for about 5-7 minutes, until browned and cooked through. Remove the chicken from the pan and set aside.Add the onion, garlic, ginger, and sugar to the wok and stir-fry for a minute, until fragrant.Add the bell peppers, broccoli, and carrot to the wok and stir-fry for another 3-5 minutes, until the vegetables are tender.Add the chicken back to the wok along with soy sauce and stir to combine the ingredients. Heat through for 2-3 minutes.Serve the wok dish immediately with hot rice and sprinkle with fresh coriander.Enjoy!
