Noodles Recipe

Cook noodles

Bring 4 cups water to a rolling boil in a large pot. Add 1 tsp salt and the dried noodles. Cook according to package instructions until just al dente (usually 6–10 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the hot noodle cooking water, then drain the noodles in a colander and set aside. Toss with a small drizzle of sesame oil if you want to prevent sticking.

Prepare tofu (if using)

Pat tofu dry and cut into 1/2-inch cubes. Toss gently with 1 tbsp cornstarch to coat. Heat 1 tbsp neutral oil in a large nonstick skillet or wok over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until golden and crisp on all sides, about 6–8 minutes. Remove and set aside.

If using pre-cooked chicken or shrimp, warm quickly in the skillet for 1–2 minutes and set aside.

Mix sauce

In a small bowl combine 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp brown sugar (or honey), and 1 tsp chili paste if using. In a separate small cup, stir 1 tsp cornstarch into 2 tbsp cold water to make a slurry, then add to the sauce and mix until smooth.

Stir-fry aromatics & vegetables

Heat the same large skillet or wok over medium-high heat and add 1 tbsp neutral oil. When the oil is shimmering, add the minced garlic and grated ginger and stir-fry for 20–30 seconds until fragrant but not browned. Add the carrots and bell pepper and stir-fry 2–3 minutes until slightly softened.

Add the sliced scallions and baby spinach or bok choy. Stir-fry until greens are wilted (about 1–2 minutes). Return the cooked tofu or warmed protein to the pan.

Pour the prepared sauce over the vegetables and protein. Stir well; once it begins to bubble, add a splash (1–3 tbsp) of the reserved noodle cooking water if the sauce seems too thick. Cook 1 minute until sauce thickens and coats the vegetables and protein.

Add the drained noodles to the pan. Toss or use tongs to combine noodles evenly with sauce, vegetables, and protein. Cook for another 1–2 minutes so the noodles absorb the sauce and everything is heated through. Taste and adjust seasoning with additional soy sauce or a pinch of salt if necessary.

Transfer noodles to serving plates. Sprinkle with sesame seeds and chopped cilantro or additional scallions. Serve with lime wedges for squeezing over just before eating.

Estimated serving suggestion: divide into 2–3 hearty servings or 3–4 light portions.