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Stir Fried Noodles Recipe

Name: 8 Asian Food Dumpling and Noodles STIR FRIED NOODLES Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 12 oz egg noodles (or chow mein/lo mein); 4 tbsp low-sodium soy sauce; 2 tbsp oyster sauce; 1 tsp dark soy sauce (optional, for color); 1 tsp sesame oil; 1 tsp cornstarch; 60 ml water; 2 tbsp vegetable oil (or neutral oil); 3 cloves garlic, minced; 1 tsp ginger, finely grated; 0.5 cup yellow onion, thinly sliced; 0.5 cup carrot, julienned; 0.5 cup bell pepper, thinly sliced; 1 cup napa cabbage or bok choy, sliced thin; 3 stalks scallions (green onions), sliced (whites & greens separated); 1 cup bean sprouts (optional); 8 oz chicken breast or thigh, thinly sliced; 8 oz or firm tofu, pressed and cubed; 1 large egg, lightly beaten (for scramble or coating); 0.25 tsp salt; 0.125 tsp black pepper; 1 tsp toasted sesame seeds; 2 tbsp fresh cilantro or extra scallions, chopped; 2 wedges lime or lemon wedges (optional); 1 tsp crushed red pepper flakes or chili oil (optional)

Inspired by 8 Asian Food Dumpling and Noodles

Time30m

Serves4

Make Stir Fried Noodles Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Sauce

12 oz egg noodles (or chow mein/lo mein)

4 tbsp low-sodium soy sauce

2 tbsp oyster sauce

1 tsp dark soy sauce (optional, for color)

1 tsp Toasted sesame oil

1 tsp Cornstarch

1/4 cup (60 ml) water

Vegetables & Aromatics

2 tbsp vegetable oil (or neutral oil)

3 cloves Garlic, minced

1 tsp ginger, finely grated

1/2 cup yellow onion, thinly sliced

1/2 cup carrot, julienned

1/2 cup bell pepper, thinly sliced

1 cup napa cabbage or bok choy, sliced thin

3 stalks scallions (green onions), sliced (whites & greens separated)

1 cup bean sprouts (optional)

Protein (optional)

8 oz chicken breast or thigh, thinly sliced

8 oz or firm tofu, pressed and cubed

1 large egg, lightly beaten (for scramble or coating)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finishes & Garnish

1 tsp toasted sesame seeds

2 tbsp fresh cilantro or extra scallions, chopped

2 wedges lime or lemon wedges (optional)

1 tsp crushed red pepper flakes or chili oil (optional)

Method

Noodles & Sauce

Prep noodles

Bring a large pot of water to a boil. Add the egg noodles and cook according to package instructions until just tender (usually 2–4 minutes for fresh, 6–8 minutes for dried). Drain and rinse briefly under cold water to stop cooking. Toss with 1 tsp neutral oil to keep separate and set aside.

Make sauce

In a bowl, whisk together 4 tbsp soy sauce, 2 tbsp oyster sauce, 1 tsp dark soy (if using), 1 tsp sesame oil, 1 tsp cornstarch and 60 ml water until smooth. Taste and adjust: add a pinch of sugar if you want balance, or more soy for saltiness.

Vegetables & Aromatics

Prep vegetables

Slice and measure all vegetables so they are ready to add to the wok. Separate scallion whites from greens because whites go in earlier for more flavor.

Stir-fry aromatics

Heat a large wok or heavy skillet over high heat until smoking hot. Add 2 tbsp vegetable oil and swirl. Add minced garlic and grated ginger and stir-fry 10–15 seconds until fragrant, taking care not to burn.

Cook vegetables

Add the onion and the scallion whites; stir-fry 30–45 seconds until slightly softened. Add carrot and bell pepper; stir-fry 1–2 minutes until crisp-tender. Add napa cabbage (or bok choy) and bean sprouts (if using) and stir 30–60 seconds until vegetables are just wilted but still bright and slightly crunchy. Push vegetables up the sides of the wok to create space for the protein (or noodles).

Protein (optional)

Cook protein

If using chicken: season thin slices with 1/4 tsp salt and 1/8 tsp pepper. Move vegetables aside; add a touch more oil if needed. Add chicken slices in a single layer and sear 1–2 minutes per side until cooked through. If using tofu: pan-fry cubes in oil until golden on all sides, then remove. If using egg: push vegetables aside and pour beaten egg into the hot area; scramble briefly until just set, then combine with vegetables.

Combine with vegetables

Return any cooked tofu to the wok and stir everything together so protein and vegetables are evenly distributed.

Finish & Serve

Add noodles and sauce

Add the drained noodles to the wok. Pour the prepared sauce evenly over the noodles and toss vigorously with tongs or two spatulas to coat everything. Stir-fry for 1–2 minutes until the sauce thickens slightly and noodles are heated through. If the mixture seems dry, add 1–2 tbsp water and toss again.

Adjust seasoning

Taste and adjust with more soy sauce for salt, a little sugar for balance, or a splash of rice vinegar or lime juice for brightness. If you want more heat, add crushed red pepper or chili oil now.

Garnish and serve

Turn off heat. Sprinkle toasted sesame seeds and chopped cilantro or scallion greens over the noodles. Serve immediately with lime wedges on the side.