Fun Fun Noodles Recipe

Prepare noodles

Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package instructions until just al dente (usually 3–5 minutes for fresh, 8–10 for dried). Drain and rinse briefly under warm water to stop cooking. Toss with 1 teaspoon vegetable oil to prevent sticking and set aside.

Mix sauce

In a bowl, whisk together soy sauce, dark soy (for color), oyster sauce, sesame oil, chili garlic sauce (if using), and the chicken/vegetable stock. In a separate small bowl, stir cornstarch into 1 tablespoon cold water to make a slurry; set both aside.

Aromatics

Heat 2 tablespoons vegetable oil in a large wok or wide skillet over medium-high heat until shimmering. Add minced garlic and ginger and stir-fry 20–30 seconds until fragrant but not browned. Add sliced scallion whites (reserve green parts for garnish) and stir 10 seconds.

Prepare protein

If using chicken or tofu, pat dry and season with 1 tsp salt and 1/2 tsp black pepper. Lightly dust with 1 tsp cornstarch to help create a slight crust.

Cook protein

Push aromatics to the side of the wok. Add a little more oil if needed. Add the prepared chicken or tofu in a single layer and stir-fry 2–4 minutes (tofu 3–4 min; thin chicken 2–3 min) until cooked through and lightly browned. Remove protein to a plate and set aside.

Stir-fry vegetables

Add the mushrooms, carrots, and bell pepper to the hot wok. Stir-fry 2–3 minutes until they begin to soften. Add snow peas and continue to stir-fry 1–2 minutes. The vegetables should be crisp-tender.

Combine sauce and vegetables

Return the cooked protein to the wok (if using). Pour the prepared sauce over the vegetables and protein. Bring to a gentle simmer for 30 seconds.

Thicken sauce

Stir the cornstarch slurry again and slowly pour into the simmering sauce while stirring. Cook 30–60 seconds until the sauce thickens and becomes glossy.

Add greens

Toss in the spinach or chopped bok choy and cooked noodles. Using tongs or two spatulas, gently toss everything together so the noodles are evenly coated and greens wilt, about 1–2 minutes.

Taste and adjust seasoning: add a splash of soy or a pinch of salt if needed, or more chili sauce for heat. Drizzle the reserved sliced scallion greens and sprinkle toasted sesame seeds and chopped cilantro over the top.

Transfer the Fun Fun Noodles to serving bowls. Garnish with crushed peanuts and lime wedges on the side. Serve immediately while hot.