Fried Noodles Recipe

Cook the noodles

Bring a large pot of salted water to a rolling boil. If using dried noodles, cook according to package for al dente (usually 4–6 minutes); fresh noodles need 1–2 minutes. Stir occasionally to prevent sticking. Drain and immediately rinse under warm water to stop cooking. Toss with 2 tbs vegetable oil to keep strands separate and set aside.

Mix the sauce

In a small bowl combine 3 tbs soy sauce, 1 tsp dark soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, and 1 tsp white pepper with 1/2 tsp sugar. Taste and adjust — sauce should be savory with a touch of sweetness. Reserve near the stove.

Prep protein

Pat chicken slices and shrimp dry with paper towel. Season lightly with 1/4 tsp salt and a pinch of white pepper. If using tofu, press and cube it and toss with a little cornstarch (not listed) to help fry crisp.

Stir-fry protein

Heat a large heavy skillet or wok over high heat until smoking slightly. Add 1 tbs vegetable oil and swirl. Add chicken in a single layer and sear 1–2 minutes without moving, then stir-fry until just cooked through (about 2–3 more minutes). Remove and set aside. Add another 1 tbs oil, then add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and set aside with chicken.

Aromatics & vegetables

Return the pan to high heat and add the remaining 1 tbs oil. Add garlic and ginger and stir 10–15 seconds until fragrant but not browned. Add carrots and bell pepper and stir-fry 1–2 minutes. Add the white parts of the scallions, bok choy/cabbage, and bean sprouts and continue to toss for 1–2 minutes — vegetables should be tender-crisp.

Combine protein and noodles

Push vegetables to the side of the wok, return cooked chicken and shrimp to the center, then add the cooked noodles on top. Pour the prepared sauce evenly over the noodles. Using tongs or two spatulas, toss and flip everything together for 1–2 minutes so the noodles absorb the sauce and edges get slightly charred. If mixture seems dry, splash up to 2 tbs warm water or a little more soy sauce.

Final seasoning

Taste and adjust with the remaining 1/4 tsp salt if needed, and sprinkle 1/2 tsp sugar if it needs brightness. Stir in the green parts of the scallions. If you like heat, add 1 tsp chili flakes or a drizzle of chili oil and toss.

Serve

Transfer the fried noodles to a serving platter. Serve immediately with lime or lemon wedges on the side for squeezing. Garnish with extra scallion greens if desired.