Wok Cooking with Woll
I make a lot of Asian food at home and I have a traditional Chinese wok as well as a non-stick wok.
Even though I love my plain old cast-iron wok, I confess that I would always go for a non-stick wok when I make noodles or simple Asian stir-fries. I even use it to make non-Asian dishes.
Non-stick wok is so accessible and easy, especially for everyday Asian cooking.
I am so excited to tell you about my new favorite wok – Woll Diamond Lite Pro Wok.
The wok is beautifully made with the following features:
- Diamond reinforced nonstick coating paired with a professional stainless steel handle.
- Excellent release properties.
- Even heating for browning and searing.
- Outstanding heat retention.
Drunken Noodles Recipe
To test drive the Woll Diamond Lite Pro Wok, I made Thai drunken noodles or Pad Kee Mao. This noodle dish is wildly popular outside of Thailand.
The noodles can be tricky to make due to the following main ingredients that require even heating for browning and stir-frying.
- Rice noodles.
- Ground chicken.
- Red bell peppers.
- Basil leaves.
- Tomato wedges.
With a traditional wok, the rice noodles always stick to the bottom of it and the heat is usually too intense with overcooked bell peppers, basil and tomatoes.
Woll Diamond Lite Pro Wok did an excellent job in stir-frying the noodles, and nothing sticks to the bottom of the wok.
The ground chicken was evenly cooked and browned; the red bell peppers, basil and lemon wedges were flash cooked and retained their vibrant colors after cooking.
The dish turned out great. I really enjoyed the bold flavors of this recipe: mild heat from the jalapeno, plus the licorice aroma and nuance from the basil leaves. The noodles were absolutely delicious!
Making noodles in a non-stick wok is really easy. Here are my tips and tricks for wok cooking.
- Use a wooden spatula, spoon or a pair of Asian chopsticks to cook. This will make sure that you don’t scratch the non-stick surface.
- Since the wok is non-stick, use less oil for cooking.
- Use a mild dish soap to wash the wok.
- Use a soft sponge to gently clean the wok surface. Do not scrub or scratch the surface of the wok.
Enter to Win a Woll Diamond Lite Pro Wok
For a limited time only, you can enter to win a brand new Woll Diamond Lite Pro Wok (MSRP: $174.95). Click here to win!
How to Make Drunken Noodles?
Learn how to make Chicken Drunken Noodles with the recipe below. Remember to check out the cooking video embedded on this post.
How Many Calories per Serving?
This recipe is only 388 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Happy wok cooking with Woll!
Disclaimer: This post is sponsored by Woll. The opinions and text are all mine.
Drunken Noodles Recipe
Drunken Noodles - known as Pad Kee Mao, Thai Drunken Noodles are stir-fried noodles with chicken, green chilies, basil and tomatoes. There is no alcohol in this recipe but the taste is spicy and delicious.
- 8 oz. dry rice stick noodles (20 oz./600 g fresh rice noodles)
- 1 tablespoon vegetable oil
- 3 cloves garlic minced
- 1 jalapeno or green chili sliced
- 8 oz. ground chicken
- 2 oz. red bell pepper, seeded and sliced
- 1 small tomato cut into wedges
- 2 oz. Thai basil or lemon basil, leaves only
1Cook the rice stick noodles according to the package instructions. Drain in a colander. Set aside. If you use fresh rice noodles, loosen the noodles by hand, making sure they don't stick or clump together.
2Mix all the ingredients of the Sauce together. Stir to combine well. Set aside.
Heat oil in a wok over high heat. Add garlic, jalapeno and stir fry until aromatic. Add ground chicken and continue stirring until the chicken changes color. Add the rice noodles, stir to combine well with the ground chicken.
Add the sauce, stir to combine well with the ingredients in the wok. Add the red bell pepper, stir, and then add the basil leaves and tomato wedges. Stir quickly, turn off the heat and serve immediately.
I recommend Woll Diamond Lite Pro Wok for this recipe.