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Jules Steele

1. Some type of noodles. Preferaby lo mein, or udon. You can also use pad thai noodles.

  a. Don’t do what I did. Spaghetti noodles are NOT a good replacement. 

2. Some kind of protein. Chicken, tofu, pork, eggs, beef [don’t use ground beef unless your goal is fail-

ure] are all good options.

3. Oil with a high smoke point. Peanut, vegetable, soybean, canola, etc. 

4. Lots of veggies. Mushrooms, carrots, broccoli, brussel sprouts, green beans, baby corn cobs, onions, 

garlic – honestly the beauty of stir fry is that you can pretty much include or exclude whatever you want.

  a. (If you’re gonna use peppers, start frying them FIRST even before your meat because  

they’re gonna take three times longer than you’d reasonably expect, it’s honestly ridiculous.)

5. Some kind of sauce. Soy sauce is a good starter. So is teriyaki. Go wild.

6. Lots of salt if you’re okay with being as unhealthy as I am.

Steele | 50

Recipe



1. Start boiling a pot of water for your noodles. 

While you’re waiting, wash and chop your cho-

sen vegetables and meat. Size is up to you, but 

keep in mind that smaller pieces will 

cook faster.

Ideally, you’ll want a wok. I do not own one, 

so I just use my biggest frying pan and suffer. 

While your water is heating up, sprinkle in a 

small amount of oil to your wok and start add-

ing the ingredients that will take the longest to 

cook. (Peppers and meat, usually.)

2. As you go, continue adding vegetables. 

Keep your wok at a lower temperature until 

you add your noodles to the boiling water, 

then raise the temperature of your stir fry 

to medium.

3. Add your preferred amount of salt to the 

stir fry as you go. You can also add other 

spices such as black pepper, garlic, or what-

ever you have that you feel good about. Adobe Stock by Andy

Description: Flying wok with chick-
en, noodles, and spices. Concept 
of food preparation in low gravity 
mode, food levitation. Separated on 
black background.

I typically stick to salt and pepper. When the noodles are done, 

drain the water and then add them to the wok and stir them in 

with the vegetables, lowering the temperature back down to low.

4. Add your sauce. It’s up to you how much you add. Keep in mind 

that you may not be able to taste much if you aren’t liberal with 

it. Keep stirring it around until it’s all mixed together well. This is 

where your life becomes much harder if you choose a frying pan.

5. Serve and enjoy!

Recipe

51| Steele


