Noodles Recipe

Boil noodles

Bring 4 cups water and 1 tsp salt to a rolling boil in a large pot. Add the noodles and cook according to package instructions until al dente (usually 3–6 minutes depending on type). Stir occasionally to prevent sticking.

Drain the noodles immediately into a colander and rinse briefly under warm water to stop cooking and remove excess starch. Toss with 1–2 tbs vegetable oil to keep them from clumping and set aside. Reserve about 2–3 tbs of the noodle cooking water.

Prep aromatics and vegetables

While the noodles cook, mince garlic and ginger, slice the onion and bell pepper, julienne the carrot, shred the cabbage, and slice green onions keeping whites and greens separate.

Heat a wok or large heavy skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat.

Add the minced garlic, ginger and the white parts of the green onions. Stir-fry 15–30 seconds until fragrant but not browned.

Add the sliced onion, carrot, and bell pepper. Stir-fry 1–2 minutes until they begin to soften but retain some crunch.

Add shredded cabbage and frozen peas (if using). Continue stir-frying 1–2 minutes until cabbage wilts slightly. Keep vegetables moving so they remain crisp-tender.

Mix sauce

In a small bowl combine 3 tbs light soy sauce, 1 tsp dark soy (if using), 1.5 tbs oyster sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1 tbs chili sauce, 1/2 tsp ground pepper and 1/2 tsp sugar. Stir to combine.

Thicken slurry

Dissolve 1 tsp cornstarch in 2 tbs cold water and mix until smooth. Keep nearby.

Add the cooked noodles to the wok on top of the vegetables. Pour the prepared sauce evenly over the noodles and vegetables.

Using tongs or two spatulas, toss and stir-fry everything together on high heat for 1–2 minutes so the sauce coats the noodles. If mixture seems dry, add 1–2 tbs reserved noodle cooking water to loosen.

Give the cornstarch slurry a quick stir and drizzle it over the noodles while tossing continuously. Cook another 30–60 seconds until sauce glosses and slightly thickens.

Taste and adjust seasoning: add a pinch more salt or 1/2–1 tsp soy sauce for saltiness, or extra chili sauce for heat.

Turn off heat. Toss in the green parts of the sliced green onions and gently fold them through the noodles.

Transfer noodles to a warm serving platter. Sprinkle with toasted sesame seeds and chopped cilantro. Serve immediately with lime wedges on the side for squeezing over individual portions.