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Stir-Fried Noodles Recipe

Chinese · Main course · 25 min total

A quick and versatile weeknight dinner, these stir-fried noodles combine tender noodles with crisp vegetables and a savory sauce. Perfect for using up leftover veggies.

Ingredients

• 8 oz dried lo mein or spaghetti noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 cup sliced bell peppers (any color)
• 1 cup shredded carrots
• 1 cup snow peas, trimmed
• 3 green onions, sliced
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp white pepper (optional)

Instructions

1. Cook noodles according to package directions until al dente. Drain, rinse with cold water, and toss with a little oil to prevent sticking. Set aside.
2. In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Set aside.
3. Heat vegetable oil in a wok or large skillet over high heat. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
4. Add bell peppers, carrots, and snow peas. Stir-fry for 2-3 minutes until crisp-tender.
5. Add the cooked noodles and the sauce mixture. Toss and stir-fry for 1-2 minutes until noodles are heated through and evenly coated.
6. Remove from heat, sprinkle with green onions, and serve immediately.

Tips

• For extra protein, add cooked chicken, shrimp, or tofu with the vegetables.
• Substitute any vegetables you have on hand, such as broccoli, mushrooms, or bok choy.
• To make it spicy, add a teaspoon of chili garlic sauce or red pepper flakes.
• Leftovers can be stored in the fridge for up to 2 days; reheat in a hot wok or microwave.

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