Stir Fry Noodles Recipe

Name: Vietnamese Street Kitchens Stir Fry Noodles Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 12 oz egg noodles (or chow mein / lo mein noodles); 2 tbs vegetable oil; 1 cup carrot, julienned; 1 cup bell pepper, thinly sliced (any color); 0.5 cup yellow onion, thinly sliced; 4 stalks green onions, sliced (white and green parts separated); 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 4 tbs soy sauce (use low-sodium if preferred); 1 tbs oyster sauce; 1 tsp sesame oil; 1 tbs rice vinegar; 1 tsp brown sugar or honey; 2 tbs chicken or vegetable stock (or water); 1 tsp cornstarch; 8 oz cooked shrimp, sliced chicken, or tofu, bite-sized; 1 tsp toasted sesame seeds; 2 tbsp fresh cilantro or additional sliced green onions; 0.25 tsp red pepper flakes (optional)

Inspired by Vietnamese Street Kitchen

Time30m

Serves4

Make Stir Fry Noodles Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Noodles & Base

12 oz egg noodles (or chow mein / lo mein noodles)

2 tbs Tuscany sunflower oil

Vegetables

1 cup carrot, julienned

1 cup bell pepper, thinly sliced (any color)

1/2 cup yellow onion, thinly sliced

4 stalks green onions, sliced (white and green parts separated)

3 cloves Garlic, minced

1 tsp Fresh ginger, grated

Sauce

4 tbs soy sauce (use low-sodium if preferred)

1 tbs oyster sauce

1 tsp Toasted sesame oil

1 tbs Rice vinegar

1 tsp brown sugar or honey

2 tbs chicken or vegetable stock (or water)

1 tsp Cornstarch

Protein (optional)

8 oz cooked shrimp, sliced chicken, or tofu, bite-sized

Finish & Garnish

1 tsp toasted sesame seeds

2 tbsp fresh cilantro or additional sliced green onions

1/4 tsp red pepper flakes (optional)

Method

Noodles & Base

cook noodles

Bring a large pot of salted water to a boil. Add 12 oz egg noodles and cook according to package instructions until just al dente (usually 3–5 minutes). Drain and rinse briefly under cold water to stop cooking. Toss with 1 teaspoon vegetable oil to prevent sticking and set aside.

Mix oil for stir-fry: measure 2 tbs vegetable oil and have it ready for the wok or large skillet.

Vegetables

Prepare aromatics and vegetables: mince 3 cloves garlic and grate 1 tsp fresh ginger. Julienne enough carrot to make 1 cup, thinly slice 1 bell pepper and 1/2 cup yellow onion. Slice 4 green onions, keeping white and green parts separate.

Heat a wok or large skillet over high heat until hot. Add 1 tbs of the vegetable oil and swirl to coat. Add the white parts of the green onions, the minced garlic, and grated ginger; stir-fry 20–30 seconds until fragrant but not browned.

Add the carrots, bell pepper, and sliced onion. Stir-fry 2–3 minutes until vegetables are crisp-tender. Push vegetables to the side of the wok or transfer to a bowl and keep warm.

Protein (optional)

If using protein: add the remaining 1 tbs vegetable oil to the wok and when hot add 8 oz prepared protein (shrimp, sliced chicken, or tofu). Stir-fry 2–4 minutes until cooked through (shrimp pink and opaque, chicken cooked, tofu golden). Combine with the cooked vegetables on the side of the wok.

Sauce

Whisk sauce: in a small bowl combine 4 tbs soy sauce, 1 tbs oyster sauce, 1 tbs rice vinegar, 1 tsp brown sugar (or honey), 2 tbs chicken or vegetable stock (or water), 1 tsp cornstarch, and 1 tsp sesame oil. Whisk until cornstarch is fully dissolved and mixture is smooth.

Bring everything together: return the vegetables and protein to the hot wok if not already there. Add the drained noodles. Pour the sauce evenly over the noodles and toss continuously with tongs or a spatula for 1–2 minutes, allowing the sauce to thicken and evenly coat the noodles and vegetables. If the mixture seems dry, add 1–2 tbs more stock or water to loosen.

Finish & Garnish

Adjust seasoning: taste and adjust — add extra soy sauce for saltiness, a pinch of red pepper flakes for heat, or a dash more rice vinegar for brightness.

Serve: transfer stir-fry noodles to a serving platter. Sprinkle 1 tsp toasted sesame seeds and 2 tbs chopped cilantro or additional sliced green onions on top. Serve immediately.