Here we go! After the delicious Vietnamese meatballs I’m sharing a delicious side dish to serve them with! Using a wok pan on the grill works excellent. So I’ll take a moment to explain how you can make this BBQ Stir Fried noodle salad on the grill. It’s easy and a nice extra option to explore!
Disclosure: "This post contains test products and affiliate links. All opionions shared are my own."
BBQ stir fried noodle salad
You might wonder why the hell you should use your grill for a stir fried noodle salad! There are a couple of reasons. First of all it gives you a great option to serve the Noodle salad with a delicious piece of BBQ’d meat like the vietnamese meatballs I shared last week. But there is more! I’m falling more and more in love with the combination of cooking with cast iron on a fire. The taste you get is uncomparable to an indoor pit. Plus you can get quite some heat from your grill which is perfect for stir frying.
How to use a wok pan on the BBQ
I guess this is the first “tutorial” on the blog. I’m not much of a tutorial blogger since I believe there are more experienced people to do this than me. But this is so simple and obvious I dare to share you my insights. For BBQ stir fried meals you need some hot temperatures. This way the ingredients get seared nicely without losing their crunch! Moreover the flavors develop very fast and the healthy vitamins stay in the vegetables. What better way to get a glowing hot wok pan (I use this one by Weber) than using a +300°C/650F fire pit. You just need to put your cast iron pan on top of it hanging directly above the coals. Preheat your pan for about 10 minutes before using. While using you can close the lid to add some BBQ taste yet you need to open the lid every once in a while for stirring. And that’s about it! So here you go with the BBQ stir fried noodle salad.
You love a stir fried salad? The BBQ is your best friend! This BBQ Stir fried noodle salad shows you how to use your Grill for stir frying. Go get your cast iron wok pan! It's time to rock and roll!
Serve with these delicious smokey vietnamese meatballs!
- 3 tbsp ketchup
- 2 tbsp fish sauce
- 2 tbsp sweet soy sauce
- 2 tbsp lemon juice
- 1 tbsp peri peri lemon
- 1 tbsp coconut oil
- 2 hot peppers of choice
- 2 small red onions
- 2 thumbs freshly grated ginger
- 2 spring onions
- 2 sweet bell pepper
- 250 gr mushrooms
- 250 gr noodles
- 2 stalks lemongrass
- a bundle fresh coriander leaves
- extra coriander leaves for dressing up
- 8 Vietnamese Meatballs link to recipe in introduction
Prepare your BBQ for cooking on high heat. As high as possible. We need the cast iron wok pan to be as hot as possible. Put the wok pan in the BBQ 10 minutes before you start cooking.
Mix all ingredients for the sauce and bring to a boiling point. Let cook for about 5 minutes for the flavors to mix.
You can find the Peri Peri Lemon over here
Set aside while you stir fry the other ingredients.
Slice the onions in rings, grate ginger, chop the peppers in small pieces.
Slice the bell pepper and mushrooms. Finely chop the lemongrass and spring onions. You need to do this ahead of the cooking process since it all goes fast once you get going.
Add 1 tbsp. coconut oil to the cast iron wok pan. It should melt down right away.
Stir fry the onions, ginger and peppers. From now on you need to stir often to prevent the vegetables from burning.
2 minutes later add the mushrooms
2 minutes later add the bell pepper
Add the sauce and let cook for 2 more minutes
Toss in the noodles for as long as needed.
Put the noodle salad in a bowl and stir finely cut fresh herbs (mint and coriander at taste). Mix through.
With my blog I try to share some passion. Some times I get some test products by passionate people or make use of affiliate links to cope with the costs. By buying through these links I earn a small commision without costs for you! All opinions shared are my own and no false statements will be made! In this post: - There are affiliate links on the "Lemongrass", "Peri Peri Lemon" "Wok".