Description
Here is a quick and easy noodle recipe that is incredibly versatile. Make it a full meal by adding your favorite protein.
Ingredients
Scale
- 15 oz pan fry egg noodles (Wyzen brand)
- 1 tablespoon sesame oil
- 1 tablespoon shaoxing cooking wine (optional)
- 5 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 small yellow onion (cut into wedges)
- 1 bag bean sprouts (about 1 lb)
- 1 bunch garlic chives (about 1 lb; cut into 2-inch pieces)
Instructions
- Prepare noodles: Fill a large skillet or wok with about 2 quarts of water and bring it to a boil. Add egg noodles (15 oz). Move it around gently with chopsticks to break up the clumps. Cook for 1 minute or per package instructions if you are using a different brand. Drain into a colander and rinse with cold water. Toss with sesame oil (2 tablespoons) and set aside.
- Make the sauce: In a small bowl, mix shaoxing cooking wine, (1 tablespoon), light soy sauce (5 tablespoons), dark soy sauce (1 tablespoon), oyster sauce (1 tablespoon), and ground black pepper (1 teaspoon). Add the sugar (1-1/2 tablespoons) gradually, adjusting to taste.
- Stir fry noodles: Return the skillet or wok back to the stove. Give it a good wipe-down so there’s no moisture. Add vegetable oil (2 tablespoons) and heat on medium-high. Add onions (1 small bulb, cut into wedges) and sauté for about 1 minute or until lightly charred on the outside and fragrant. Add cooked noodles and the soy sauce mixture. Use a pair of chopsticks to aerate the noodles by tossing them high in the air. Cook for about 3 minutes while tossing.
- Add vegetables: Add bean sprouts (about 1 lb) and garlic chives (about 1 lb, cut into 2-inch pieces). It may seem a lot at first but they will wilt down. Cook for about one minute. Plate and serve.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Entree, Side Dish
- Method: Stovetop
- Cuisine: Asian, Chinese, Vietnamese