Vegetable Noodle Stir Fry in a bowl with Fly by Jing Chili Crisp

How to Get That Restaurant-Style Stir-Fry on a Regular Stovetop

Feb 02, 2025Eshun Mott

We’ve all been there: you fire up the stove, toss in some veggies and noodles, and instead of that sizzling, smoky stir-fry, you get something… well, kind of soggy and low on flavour. The secret? It’s all about understanding wok hei and working with your home stove’s limitations, not against them.

What is Wok Hei?

Wok hei (pronounced wok hay) translates to “breath of the wok.” It’s that distinct smoky, charred aroma you get in restaurant stir-fries, thanks to extreme heat (often 100,000+ BTUs in professional kitchens). Home stoves, on the other hand, usually max out at 10,000-18,000 BTUs. But don’t worry—you can still get amazing results. 

How to Stir-Fry on a Low-BTU Stove

  1. Preheat Like You Mean It – Heat your wok (or a large skillet) until it’s literally smoking. This ensures a good sear (yes turn on that fan or open a window!)
  2. Cook in Small Batches – Adding too much food at once drops the temperature, causing steaming instead of frying. Be patient - and stick to adding a handful of ingredients at a time and give your wok time to reheat between batches if needed.
  3. Dry Your Ingredients – Excess moisture is the enemy of a good sear.
  4. Use the Right Oil – High smoke point oils like safflower or refined peanut oils work best.
  5. The Right Flavours Matter – A great stir-fry is all about balance. We swear by Yamasa soy sauce for its deep, natural umami and Fly by Jing’s chili crisp for that perfect spicy, crispy kick.

Spotlight: The Best Ingredients for a Next-Level Stir-Fry

A great stir-fry is all about layering flavours, and two stand-out ingredients make all the difference:

Yamasa Soy Sauce: Deep Umami, Naturally Brewed
Not all soy sauces are created equal. Many brands use chemical shortcuts for fast fermentation, resulting in a harsh, overly salty taste. Yamasa, on the other hand, has been naturally brewing its soy sauce in Japan for over 400 years. The result? A smooth, well-rounded umami flavour that enhances your stir-fry without overwhelming it. It’s less salty than standard soy sauce, meaning you get all the depth without that overpowering sodium hit. Perfect for stir-fries, marinades, or even as a finishing touch.

Fly by Jing Chili Crisp: The Addictive, Spicy, Crispy Must-Have
If you haven’t tried Fly by Jing’s Chili Crisp, let me introduce you to your new obsession. This isn’t just chili oil—it’s a texture-packed flavour bomb. Sichuan peppercorns bring a slight numbing tingle, fermented black beans add depth, and crispy garlic + shallots create an irresistible crunch. It’s got heat, but it’s balanced, making it just as good drizzled over noodles as it is on eggs, pizza, or even vanilla ice cream (yes, really).

Want to taste the difference? Both of these game-changing ingredients are available now—grab them before they disappear!

 

Everyday Umami Noodles

Stir-frying the vegetables in a dry pan first allows them to char slightly without excessive smoke. Serve with a protein like crispy tofu for an easy dinner.

450g fresh Hakka or chow mein noodles
2-3 tbsp safflower oil
1/3 cup Yamasa Soy Sauce
2 tbsp hoisin sauce
1 tbsp Sriracha
4-8 cups sliced vegetables such as carrots, bell peppers, snow or snap peas, and bok choy
1 red or yellow onion, sliced
2 tbsp chopped garlic
2 tbsp chopped ginger
2 tbsp Fly by Jing Chili Crisp, plus more to taste
1/3 cup sliced green onions

Instructions:

  1. Bring a large pot of water to a boil. Add noodles and cook for 2 minutes, or according to package directions, until tender but still slightly al dente. Drain, spread out on a rimmed baking sheet, and toss with 1 tsp oil to prevent sticking. Let cool.

  2. In a small bowl, whisk together soy sauce, hoisin sauce, and Sriracha. Set aside.

  3. Heat a wok on high until smoking. Working with one type of vegetable at a time, add no more than 2 cups to the wok. Stir-fry until lightly charred at the edges. Add a little oil near the end of cooking, then remove to a plate once tender-crisp. Let the wok reheat between batches as needed. Repeat until all vegetables, including onions, are cooked.

  4. Add cooked noodles to the wok and stir-fry for a few minutes, adding extra oil as needed, until they develop some crispy edges.

  5. Push noodles to the side of the wok. Add garlic, ginger, and a little extra oil to the empty space. Cook for 1 minute, or until fragrant.

  6. Pour in the sauce and use tongs to toss the noodles until evenly coated. Return the cooked vegetables to the pan, add chili crisp, and toss again.

  7. Sprinkle with green onions and serve with extra chili crisp on the side.

Makes 3-4 servings, depending on the amount of vegetables used.

 

 

 

 

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