Pan-Fried Noodles

Ingredients

• 12 oz fresh wheat noodles (Lo mein, chow mein, or another fresh Chinese noodle; cook according to package directions and drain well.)
• 2 tbsp neutral cooking oil (Such as canola, vegetable, or peanut oil; divided.)
• 3 cloves garlic (Minced.)
• 1 tsp fresh ginger (Finely grated or minced.)
• 3 cups mixed vegetables (Use a mixture of thinly sliced cabbage, bell pepper, carrots, broccoli, snap peas, mushrooms, or other leftover vegetables.)
• 3 tbsp low-sodium soy sauce (Add more to taste if needed.)
• 1 tbsp oyster sauce (For savory depth; use vegetarian oyster sauce if desired.)
• 1 tsp sesame oil (For finishing.)
• 1 tsp granulated sugar (Balances the sauce.)
• white pepper (To taste.)
• 2 scallions (Thinly sliced, for serving.)

Steps

1. 1

   Prepare all ingredients before heating the wok. Mince the garlic and ginger, slice the vegetables into thin, even pieces, and cut the scallions. Whisk the soy sauce, oyster sauce, sesame oil, sugar, and white pepper together in a small bowl.

2. 2

   Cook the noodles according to the package directions until just tender. Drain thoroughly and rinse briefly if the package recommends it. Toss them with a small amount of the oil so they do not clump, then set them aside.

3. 3

   Heat a large wok or skillet over high heat until very hot. Add half of the neutral oil and swirl to coat the cooking surface.

4. 4

   Add the mixed vegetables. Stir-fry for 2 to 3 minutes, tossing constantly, until they are brightly colored and barely tender while retaining some crunch. Transfer them to a plate.

5. 5

   Add the remaining neutral oil to the hot wok. Add the garlic and ginger and stir-fry for about 20 seconds, just until fragrant; do not let them burn.

6. 6

   Add the drained noodles to the wok. Toss and stir quickly to coat them in the aromatics, then allow them to sit against the hot pan for 30 to 60 seconds at a time so a few strands develop light golden-brown edges.

7. 7

   Return the stir-fried vegetables to the wok and pour in the sauce. Toss continuously for 1 to 2 minutes, until the noodles are evenly glossy, the sauce has been absorbed, and everything is hot.

8. 8

   Taste and adjust with additional soy sauce or white pepper if necessary. Turn off the heat, scatter the sliced scallions over the noodles, and serve immediately while hot.

Notes

The source describes this as an eyeballed, clean-out-the-fridge meal rather than a fixed recipe, so the ingredient quantities above are practical estimates reconstructed from the dish description. Use any quick-cooking leftover vegetables; thinly slice dense vegetables so they cook in the short stir-fry time. Serve directly from the wok for the best texture.

Nutrition per serving

• main
• quick
• under-15-minutes
• stir-fried
• Chinese-inspired
• takeout-style
• vegetable-forward
• clean-out-the-fridge