Mr. Eddie's Favorite Noodles Recipe

Cook the noodles

Bring a large pot of salted water to a rolling boil. Add the thin noodles and cook according to package instructions until just al dente (usually 3–5 minutes for fresh, 5–8 for dried). Stir occasionally to prevent sticking. Reserve 1/2 cup (120 ml) of the cooking water, then drain the noodles and toss lightly with 1 tsp sesame oil to keep them from clumping. Set aside.

Mix the sauce

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, chicken or vegetable broth (or water), and cornstarch until smooth and no lumps remain. Set aside.

Prep vegetables

Peel and thinly slice the yellow onion. Peel and julienne the carrots into matchsticks about 2–3 inches long. Core, seed, and thinly slice the red bell pepper into strips. Trim scallions and slice into 1/4-inch pieces, keeping the white and green parts separate. Mince the garlic and finely grate or mince the ginger if using.

Sauté aromatics

Heat a large wide skillet or wok over medium-high heat until hot. Add neutral oil and swirl to coat. Add the white parts of the scallions and sauté 20–30 seconds until fragrant. Add the minced garlic and ginger and sauté another 20–30 seconds, stirring constantly to avoid burning.

Cook vegetables

Add the sliced onion and carrots to the pan. Stir-fry 2–3 minutes until onion begins to soften. Add the red bell pepper and continue stir-frying 2 more minutes until vegetables are crisp-tender. Season with about 1/2 tsp salt and 1/4 tsp black pepper during cooking. Taste and adjust seasoning; if you want heat, add the red pepper flakes now.

Combine noodles and sauce with vegetables

Raise heat to high. Add the drained noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and quickly toss with tongs or two spatulas to combine, coating the noodles evenly. If the sauce looks too thick or the noodles seem dry, add 2–4 tablespoons of reserved noodle cooking water at a time until the desired sauciness is reached (use up to the reserved amount).

Finish and adjust

Cook everything together, stirring constantly, for 1–2 minutes until sauce has thickened and clings to the noodles and vegetables. Stir in 1 tsp butter (optional) for gloss, the remaining scallion greens, and 1 tsp sesame oil. Taste and adjust salt, soy sauce, or vinegar if needed.

Serve

Transfer to a warm serving platter or individual bowls. Garnish with toasted sesame seeds and extra sliced scallion greens. Serve immediately.