Vegetable Pan Fried Noodles Recipe

Cook and crisp noodles

Bring a large pot of salted water to a boil. Add 12 oz egg noodles and cook 1 minute less than package instructions so they are slightly underdone. Drain and rinse under cold water to stop cooking. Toss drained noodles with 2 tsp cornstarch to help crisping and prevent clumping.

Heat a large nonstick skillet or flat frying pan over medium-high heat. Add 4 tbs vegetable oil and heat until shimmering but not smoking. Spread noodles in an even layer and press gently with a spatula. Fry without stirring 3–5 minutes until the underside is golden-brown and crisp. Flip sections or turn over in batches and crisp the other side 2–3 minutes. Transfer crisped noodles to a plate lined with paper towel and keep warm.

Prep vegetables

While noodles cook, julienne carrot into matchsticks (about 1 cup), thinly shred 2 cups cabbage, cut 1 red bell pepper into thin strips (about 1 cup), slice 4 scallions thinly separating white and green parts, mince 3 garlic cloves, and grate or mince 1 tbs fresh ginger.

In a large wok or skillet, heat 2 tbs vegetable oil over high heat until hot but not smoking. Add the white parts of the scallions, minced garlic and grated ginger. Stir-fry 20–30 seconds until fragrant.

Add carrot and bell pepper. Stir-fry 1–2 minutes until they begin to soften. Add shredded cabbage and continue stir-frying 1–2 minutes more until vegetables are crisp-tender. Season with 1/2 tsp salt and 1/4 tsp black pepper. Push the vegetables to the side of the wok to prepare for adding sauce.

Make sauce and thicken

In a bowl or measuring cup combine 3 tbs soy sauce, 1 tbs oyster sauce, 1 tsp dark soy sauce (optional), 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp sugar, and 1 cup vegetable or chicken broth. Stir to dissolve the sugar. In a small cup mix 1 tsp cornstarch with 1–2 tbs cold water to make a slurry.

Pour the sauce mixture into the wok with the vegetables and bring to a gentle simmer for 30–60 seconds. Stir in the cornstarch slurry and simmer 30–60 seconds until sauce thickens slightly and becomes glossy. Taste and adjust seasoning (add a splash more soy sauce for salt or a pinch more sugar if needed).

Combine noodles and sauce

Place the crisped noodles back into the skillet on top of the sauce and vegetables, or transfer vegetables and sauce onto the plate of noodles. Gently toss or use two spatulas to combine so the sauce coats the vegetables and some of the noodles — be careful to preserve some crisp texture. Heat together 1–2 minutes until everything is hot and the noodles absorb a little sauce.

Drizzle 1 tsp sesame oil over the finished dish and sprinkle toasted sesame seeds, sliced green parts of the scallions and chopped cilantro (if using). Add 1/4 tsp red pepper flakes for heat if desired. Adjust final seasoning with salt and pepper to taste.

Serve immediately so the noodles retain a combination of crisp and saucy texture.