Flat Noodles Stir-fried Recipe

Soak the noodles

Place the dried flat rice noodles in a large bowl and cover with 500 ml warm (not boiling) water. Soak 20–30 minutes until pliable but not falling apart. If using fresh noodles, skip soaking and gently loosen them.

Prepare sauce

In a small bowl combine 2 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs oyster sauce, 1 tsp sugar, 1 tsp sesame oil and 60 ml chicken or vegetable stock. Stir until sugar dissolves and set aside.

If using protein: pat shrimp or sliced chicken dry and season lightly with 1/4 tsp salt and a pinch of pepper. For tofu, press and cube. Heat 1 tbs vegetable oil in a large wok or heavy skillet over high heat until shimmering.

Cook protein (if using): Add shrimp or chicken/tofu in a single layer and stir-fry 1–2 minutes for shrimp (until pink) or 2–3 minutes for chicken (until just cooked). Remove and set aside on a plate.

Aromatics: Add remaining 1 tbs oil to the wok. Reduce heat to medium-high. Add the minced garlic and sliced shallot; stir-fry 20–30 seconds until fragrant and starting to soften (do not burn).

Vegetables: Add carrots and chopped Chinese broccoli or bok choy (if using). Stir-fry 1–2 minutes until greens are bright and carrots start to soften. Add bean sprouts and half the scallions; toss 30 seconds.

Add noodles & sauce: Drain the soaked noodles well; add them to the wok, spreading them across the pan. Pour the prepared sauce evenly over the noodles. Use tongs or a spatula to gently toss so the noodles absorb the sauce and pick up aromatics. If the noodles are clumping, add 1–2 tbs water or stock to help loosen.

Combine protein: Return the cooked protein to the wok and toss to combine with the noodles and vegetables. Stir-fry 1–2 minutes more until everything is heated through and the sauce has coated the noodles.

Season & adjust: Taste and add up to 1/2 tsp salt (already listed) and 1/4 tsp white or black pepper as needed. If you prefer sweeter flavor, add another 1/2 tsp sugar. If dry, splash up to 1–2 tbs stock or water.

Finish: Turn off the heat and stir in remaining scallion pieces and 1 tsp sesame oil. Toss briefly.

Portion: Transfer the stir-fried flat noodles to serving plates. Garnish with extra scallions, lime wedges, and chili flakes or Sriracha if desired.

Serve immediately while hot.