Noodles Recipe

Cook noodles

Bring a large pot of salted water to a boil. Add the dried noodles and cook according to package instructions until al dente (usually 7–10 minutes). Drain the noodles, rinse briefly under hot water to remove surface starch (if using Asian wheat noodles, rinse under warm water), toss with 1 teaspoon sesame oil to prevent sticking, and set aside.

Mix sauce

In a bowl or measuring cup, whisk together the broth, soy sauce, oyster sauce (if using), rice vinegar, sugar, and the cornstarch dissolved in 1 tablespoon cold water until smooth. This will be your sauce for finishing the noodles.

Heat a large skillet or wok over medium-high heat. Add neutral oil. When hot, add minced garlic and ginger and stir-fry 20–30 seconds until fragrant — avoid browning. Add sliced mushrooms, carrots, bell pepper, and snow peas. Stir-fry 2–4 minutes until vegetables are crisp-tender. Season with red pepper flakes and black pepper.

If using raw protein (chicken, shrimp) cook it first in the pan until done (chicken about 5–7 minutes depending on cut; shrimp 2–3 minutes). If using pre-cooked protein or tofu, add it to the pan now and warm through for 1–2 minutes.

Pour the prepared sauce into the hot pan with the vegetables and protein. Bring to a gentle simmer; the cornstarch will thicken the sauce in about 1 minute. Taste and adjust seasoning: add up to 1 tablespoon more soy sauce for salt, or 1/2 teaspoon sugar if you prefer slightly sweeter.

Add the cooked noodles to the pan. Using tongs, toss the noodles thoroughly in the sauce and vegetables so they are evenly coated. If the mixture looks dry, add 1/4 cup of hot water or extra broth and toss again. Stir in the butter (if using) for gloss.

Divide the noodles among bowls or plates. Garnish with toasted sesame seeds and additional sliced scallions. Serve immediately with lime wedges on the side for squeezing over if desired.

Leftovers: store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.