Stir Fry Noodles Recipe

Cook noodles

Bring a large pot of salted water to a boil. Cook the noodles according to package directions until just al dente. Drain and rinse briefly under warm water to remove excess starch and prevent sticking. Toss with 1 teaspoon vegetable oil and set aside.

Make sauce

In a bowl, whisk together soy sauce, oyster sauce, dark soy sauce, sesame oil, rice vinegar, cornstarch and 60 ml water until smooth. Set aside.

Marinate protein

Pat the chicken (or tofu) dry and slice thinly. In a bowl, toss with 1 tsp light soy, 1 tbsp cornstarch and 1 tsp pepper until evenly coated. Let rest 5–10 minutes — cornstarch helps achieve a seared exterior and helps the sauce cling.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil and swirl. Add the coated chicken (or tofu) in a single layer and spread out; cook without moving for about 1 minute to get color, then stir-fry until cooked through, about 2–3 minutes more depending on thickness. Remove cooked protein to a plate and set aside.

Wipe out the wok if there is heavy fond, leaving some oil. Add remaining 1–2 tbsp oil and heat until shimmering. Add sliced onion, carrot and bell pepper. Stir-fry 2 minutes until vegetables begin to soften but remain crisp.

Add snow peas and the white parts of the scallions; stir-fry another 1 minute. Push vegetables up the sides of the wok to create a space in the center.

In the center space, add the minced garlic and ginger and stir for 15–20 seconds until fragrant (do not let burn). Then toss the protein back into the wok with the vegetables.

Give the prepared sauce a quick stir (cornstarch may settle) and pour into the wok. Stir and toss vigorously to coat noodles, vegetables and protein. Add the cooked noodles and toss using tongs or two spatulas. Stir-fry everything together for 1–2 minutes as the sauce thickens and clings to the ingredients. If the pan seems dry, splash 1–2 tbsp water.

Add the green parts of the scallions and taste. Adjust seasoning with a drizzle more soy, a pinch of sugar, or chili/sriracha if desired. Remove from heat and finish with toasted sesame seeds and cilantro if using.

Serve immediately while hot.